Main course

Cantonese Fried Rice

Name: Cantonese Fried Rice
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups cold cooked long-grain rice; 12 oz firm tofu, cubed; 8 oz bean sprouts; 3 large eggs, beaten; 1 tsp fresh ginger, chopped; 2 green onions, sliced; 2 tsp salt; 1 tsp sugar; 1/8 tsp ground white pepper; 2 tsp dark soy sauce; 5 Tbsp neutral oil, divided

Classic wok-fried rice with tofu, egg, bean sprouts, ginger, and dark soy sauce.

4 servingsVegetarian

Ingredients

4 cups cold cooked long-grain rice
12 oz firm tofu, cubed
8 oz bean sprouts
3 large eggs, beaten
1 tsp fresh ginger, chopped
2 green onions, sliced
2 tsp salt
1 tsp sugar
1/8 tsp ground white pepper
2 tsp dark soy sauce
5 Tbsp neutral oil, divided

Directions

Heat 1 tablespoon oil in a hot wok. Add egg and scramble until firm; remove.
Heat 2 tablespoons oil. Stir-fry tofu and ginger 2 to 3 minutes; remove.
Heat remaining 2 tablespoons oil. Stir-fry cold rice 1 to 2 minutes.
Add sprouts, tofu, egg, green onions, salt, sugar, white pepper, and dark soy sauce. Stir-fry 2 minutes and serve.

Vegetarian swap: Firm tofu replaces shrimp. The printed directions mention MSG but the ingredient list does not; it is omitted. Vegan option: use a bottled vegetarian egg substitute or omit egg and add more tofu.