Smoke Tofu and Egg Fried Rice

Directions

1. Using a chopping knife, carefully slice your tofu pieces into 1-inch cubed proportions. Mince the garlic and thinly slice the scallions. Set the garlic, scallions and tofu aside.
2. Warm up roughly 3 cups of cooked rice in a heated skillet or the microwave until the rice reaches room temperature.
3. If you’re cooking the rice from scratch, bring 6 cups of water to a boil in a large pot over medium heat. Add a few tablespoons of olive oil and the rice to the bowl. Top the pan once the water begins to boil and reduce the heat to medium-low. Cook for roughly 25 to 30 minutes, or until all the water is adequately absorbed. Remove the pot from the heat and set aside.
4. In a small mixing dish, whisk the eggs until the yolks and whites are thoroughly combined. Add sesame oil to a medium pan over medium heat and wait for the oil to warm. Once the oil begins to heat, carefully pour the mixed eggs into the skillet and cook for roughly 2 to 3 minutes.
5. Once the edges of the egg are fully cooked, but the center is still slightly runny, gently fold the egg in half. Pour the garlic, scallions and tofu mixture onto the other side of the pan and reduce the heat to low. Drizzle a bit more oil into the pan if necessary and sauté the vegetables completely.
6. Pour the cooked rice into the skillet as the vegetables begin to soften. Use a spatula or spoon to break the cooked egg apart into pieces gently. Stir the vegetables, egg and rice until all the ingredients are thoroughly combined.
7. Turn the heat up to medium. Pour the frozen peas into the skillet and mix. Sprinkle salt on top and carefully pour the soy sauce into the mixture. Once the ingredients are thoroughly mixed and warm, remove the fried rice from the skillet and serve immediately. Top off the dish with chives for additional garnish, or serve plain.

Fried rice provides a bowl of flavor that’s hard not to love. This dish is excellent for improvisation when you may not have a fridge full of ingredients or a shelf full of spices.

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