Similar to classic Chinese takeout, this Vegetarian fried rice is cheap and affordable for most, but with a gourmet twist.
6 ounces firm tofu
1 carrot; grated
1 cup cabbage; shaved
4 ounces canned corn
1/2 cup frozen peas
salt & pepper
2 cups cooked jasmine rice; cooled
1/4 cup soy sauce
1 tablespoon rice vinegar
Cut tofu into bite-sized pieces and place in between paper towels. Place a baking sheet over tofu to let water drain.
Heat a drizzle of olive oil in a non-stick pan over medium-high heat. When hot, add tofu and sear both sides until golden brown, about 5 minutes per side.
Add grated carrot, shaved cabbage, canned corn, and frozen peas and cook for an additional 5 minutes. Season generously with salt and pepper.
Add rice to the pan and loosen using a wooden spoon. Toss gently to mix ingredients. Cook for an additional 5 minutes to warm the rice. Then, add in soy sauce.
To poach an egg, bring a pot of water with a tablespoon of rice vinegar to a gentle boil. Keep the gentle boil and use a whisk to stir in a single direction to create a vortex. Crack an egg into a bowl; carefully, place the egg into the side of the vortex and cook for 90 seconds. Drain and remove excess egg white.
Serve a bowl of fried rice with a poached egg and transfer the extra rice to another container. Freshly poach another egg according to the above instructions to make another bowl.