Young Chow Fried Rice

Ingredients

• 4 cups cold cooked long-grain rice
• 5 oz smoked tofu, diced
• 4 oz firm tofu, cut into small cubes
• 4 oz bean sprouts
• 1/6 head iceberg lettuce, shredded
• 2/3 oz carrot, finely diced
• 2/3 oz red bell pepper, finely diced
• 2 Tbsp neutral oil
• 3/4 tsp salt
• 2 large eggs, beaten
• 2 Tbsp dark soy sauce
• 1/3 tsp sugar
• 1/8 tsp ground white pepper
• 2 scallions, sliced

Directions

1. Heat 1 tablespoon oil in a hot wok or large skillet. Add the eggs with a pinch of salt and scramble until set; remove.
2. Heat the remaining oil. Add the cold rice, breaking up clumps, and stir-fry 1 to 2 minutes.
3. Add the dark soy sauce, sugar, white pepper, and remaining salt; toss until the rice is evenly colored.
4. Add the smoked tofu, firm tofu, bean sprouts, carrot, and red pepper. Stir-fry 2 to 3 minutes.
5. Fold in the lettuce, scallions, and scrambled egg just until the lettuce begins to wilt, then serve.