Adapted from Helen Chen's Chinese Home Cooking
4 cups cooked rice
2 large eggs
1 T sherry
5 scallions, chopped
2 or 3 garlic scapes, chopped
Canola or Vegetable oil
1 block firm tofu, cubed
1 head Bok Choi, chopped
rice wine vinegar (or apple cider in a pinch)
soy sauce
1. Prep all ingredients. Place rice in a bowl. Add scallions and scapes. Crack eggs directly over the rice. Add sherry and a generous amount of salt or soy sauce (you are compensating for a lack of salted ham – add salted ham if it is to your liking). Combine.
2. Heat a large skillet or wok over medium high heat. Add oil to the pan. Brown the tofu on all sides. When complete, remove and allow to drain.
3. Add cabbage to the pan, along with a good glug of vinegar. Stir, then cover and allow to cook until bright green and beginning to wilt. Remove from pan.
4. Add oil to the pan. Pour in rice mixture. Move around the pan, breaking up clumps, until rice appears to be individual kernels and fluffy. Return tofu and cabbage to the pan. Toss and cook briefly, bring all ingredients up to temp. Season to taste.
Now, I have listed Sriracha in the ingredients list. Sriracha is a required condiment for any and all serious foodie households, but be warned – it packs a whollop. I recommend serving it on the side and allowing diners to add it or not as they so choose. For instance, your diners who use a Dora cup with dinner probably would not enjoy Sriracha, where as your diners who are indulging in an after work Saranac just might. I personally choose not to for this dish, however I will add this corollary – if you enjoy hot sauce on baked macaroni and cheese, you will enjoy hot sauce on this dish.

Pin It on Pinterest