Heat a wok to very high heat while mixing, mincing, slicing, and prepping all ingredients. Having everything ready to go before starting to fry makes the cooking a lot easier.
Add 1 tsp grapeseed oil to the wok, then the eggs, and cook until done the way you like them. Set aside in a large bowl, spreading out a bit so the eggs can cool without steaming unnecessarily.
Add a tsp each of grapeseed and toasted sesame oils to the wok, then a third of the garlic and ginger, then the tofu and cook until lightly browned, turning once. Add in the pork and fry until no longer pink and beginning to crisp. Remove the tofu and pork to the bowl, again spreading out beside the eggs to cool without steaming too much.
Add a tsp each of grapeseed and toasted sesame oils to the wok, then a third of the ginger and garlic, then the cabbage and peppers. Fry until just a bit wilted and beginning to brown. Add the green onions and fry a minute longer. Remove vegetables to the bowl.
Add a tbsp of grapeseed oil and a tsp of toasted sesame oil to the wok, then the remaining garlic and ginger, then the rice. Stir and fry, breaking up any lumps of rice and coating each grain with the hot oil. Let the rice sit and cook a minute without stirring to develop a crisp bottom, then stir and repeat a couple more times.
Drizzle 1/4 cup soy sauce over the rice and stir-fry a few seconds. Add a little more sesame oil if you like, and then the meat, tofu, and vegetables from the bowl. Stir-fry a bit, then taste and add salt and pepper as you like. Turn off the heat.
Add the scrambled eggs and stir just a touch—big pieces of egg are a nice complement to the rice.
Top with bean sprouts, cilantro, parsley—whatever floats your fried-rice boat. Serve with extra soy sauce, sambal oelek and maybe some delicious kimchi.
Ingredients
Directions
Heat a wok to very high heat while mixing, mincing, slicing, and prepping all ingredients. Having everything ready to go before starting to fry makes the cooking a lot easier.
Add 1 tsp grapeseed oil to the wok, then the eggs, and cook until done the way you like them. Set aside in a large bowl, spreading out a bit so the eggs can cool without steaming unnecessarily.
Add a tsp each of grapeseed and toasted sesame oils to the wok, then a third of the garlic and ginger, then the tofu and cook until lightly browned, turning once. Add in the pork and fry until no longer pink and beginning to crisp. Remove the tofu and pork to the bowl, again spreading out beside the eggs to cool without steaming too much.
Add a tsp each of grapeseed and toasted sesame oils to the wok, then a third of the ginger and garlic, then the cabbage and peppers. Fry until just a bit wilted and beginning to brown. Add the green onions and fry a minute longer. Remove vegetables to the bowl.
Add a tbsp of grapeseed oil and a tsp of toasted sesame oil to the wok, then the remaining garlic and ginger, then the rice. Stir and fry, breaking up any lumps of rice and coating each grain with the hot oil. Let the rice sit and cook a minute without stirring to develop a crisp bottom, then stir and repeat a couple more times.
Drizzle 1/4 cup soy sauce over the rice and stir-fry a few seconds. Add a little more sesame oil if you like, and then the meat, tofu, and vegetables from the bowl. Stir-fry a bit, then taste and add salt and pepper as you like. Turn off the heat.
Add the scrambled eggs and stir just a touch—big pieces of egg are a nice complement to the rice.
Top with bean sprouts, cilantro, parsley—whatever floats your fried-rice boat. Serve with extra soy sauce, sambal oelek and maybe some delicious kimchi.