Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Another great gem from from their Apron Brothers cooking webpage!

~ We have their permission to repost this on our page ~

******************************

INGREDIENTS:

Fried rice

1,5 cups (uncooked) Rice (from the day before)
1 Bell pepper
1 Bok Choi
4-5 Spring onions
3-4 Garlic cloves
2-3 Eggs
splash Shaoxing cooking wine
to taste Toasted sesame oil
to taste Salt, freshly ground pepper
2 Fresh or dried Shiitake mushrooms
Vegetable oil
for garnish White and black toasted sesame seeds

Glazed smoked tofu

200 g Smoked tofu
1 tbsp Dark soy sauce
1 tbsp Maple Syrup
Vegetable oil
to taste Salt, freshly ground pepper, Aleppo red pepper flakes
drizzle Toasted sesame oil

Dark sauce

3 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Ketchup
1 tbsp Mushroom Sauce / Vegan Oyster Sauce
1 tbsp Shaoxing cooking wine
2 tbsp Maple syrup
1/2 - 1 tbsp Toasted sesame oil
to taste Salt, freshly ground pepper, Aleppo red pepper flakes
splash Yondu vegetable Umami
splash Vegan fish sauce (optional)

INSTRUCTIONS:

Dark sauce

To prepare the Stir-Fry sauce, combine light soy sauce, dark soy sauce, ketchup, mushroom sauce/vegan oyster sauce, Shaoxing cooking wine, maple syrup, toasted sesame oil, Yondu vegetable Umami, and vegan fish sauce.
Season to taste with salt, pepper and, completely optional, some Aleppo chili flakes.

Fried rice & glazed tofu

For best results, use day-old rice. Any kind works, but long-grain rice like Jasmine or Basmati is recommended. Ensure it's slightly dried out and cold.

Do not use rice older than 2 days. Refrigerate cooked rice promptly and store it in a clean container. Avoid reheating rice more than once. Keep it refrigerated until use.

If using dried Shiitake, soak them in hot water for 30 minutes. Squeeze out water, remove stems, and mince. For fresh Shiitake, clean with a paper towel, remove stems, and roughly mince.
Peel, wash, or clean vegetables. Separate spring onions and bok choi into whites and greens.
Cut spring onion whites into 1cm chunks, slice greens into fine rings.

Slice bok choi whites into broader strips, and the leaves into finer ones.

De-seed and dice a bell pepper into bite sized pieces.

Mince roughly mince the garlic

Squeeze excess water from smoked tofu, cut into bite-sized cubes.
A tofu press is recommended, but not necessary.

Ensure all ingredients are prepped before starting. A well-organized setup will make cooking easier.
ㅤ
Heat a wok and a skillet (or a second wok) on high heat. Ideally, use carbon steel or cast iron, as those materials won't get damaged with high heat, unlike a non-stick coating.

Add oil to the wok and swirl it around to create a sort of "non-stick" surface.
Stir-fry bell pepper until charred. Take out and set aside.

Add a little more oil, stir-fry bok choi and spring onion whites until charred. Set aside with bell pepper.
Add another small portion of vegetable oil, stir-fry together Shiitake and garlic until the garlic smells aromatic and takes on some color.
Take care not to burn the garlic.

Add back other veggies, mix well, then deglaze the wok with a splash of Shaoxing cooking wine

Take out and then set aside.

Work in parallel to prepare the tofu. If that is not possible, do the vegetables first, then the tofu.
Take out the veg a little earlier as they will continue to soften outside the wok.

In a skillet or second wok, fry tofu until browned. Mix dark soy sauce with maple syrup, drizzle over tofu, then toss and reduce until glazed and beginning to caramelize in places.

Set aside.

Add more oil to the wok, pour in beaten eggs, mix briefly.
Just as the eggs starts to come together, add cold rice, then press down with a ladle to separate grains.

Fry until grains are dry and start to color.

Add back the stir-fried vegetables to the wok with the rice.
Mix and cook until fully heated through again.

Sprinkle in bok choi leaves and spring onion greens. Immediately pour in stir-fry sauce in batches, mixing well until the rice has absorbed most of the liquid.

Fold in glazed tofu. Taste and adjust seasoning with salt, pepper, sesame oil, and chili flakes if desired.
Ladle egg fried rice into bowls, sprinkle with spring onion rings and toasted sesame seeds.
ㅤ

Enjoy your delicious homemade egg fried rice.

Notes:

For a vegan option, you can use a vegan egg replacement or skip the egg altogether. It will taste great nonetheless.
When you are using dried shiitake mushrooms, add a couple of minutes to the preparation time, as they need to soak in water.
If smoked tofu is not to your taste, swap it out for regular firm tofu or a spiced tofu, like almond tofu.
Using a tofu is recommended but optional. When using a press, make sure to press it for a couple of hours or better, overnight.
If you don't have Yondu (it's a bit special) just use a pinch of MSG instead*

---

* From Chris: Here, I -must- respectfully disagree, since there are folks that are allergic to MSG (up to the point of it being hazardous in very rare cases). I would use finely ground dried mushrooms instead, at least up to a teaspoon and a half to taste.