#chofan

[heartcatch]

飛龍 de あげそば定食

久し振りに入店。海苔っぽい物が入った謎のすっぱいスープとか個性ある味で相変わらず面白い

ごちでした！

[elpiqui]

#friedrice #arrozfrito #chofan #homefriedrice #hamfriedrice (at Boston, Massachusetts) https://www.instagram.com/p/CCvyblbjSBp/?igshid=32w1dii95bg0

[jocarsan]

Chofan de salami. #chofan #salami #errede #china

[elpiqui]

#chofan (at Flames Restaurant Inc)

[elpiqui]

#chofan (at Flames Restaurant Inc)

[muchodetotest]

[tu-as-faim-blog]

Shrimp & Tofu Fried Rice

Available on Soups & Roots & Rants

When I was young, we used to have fried rice fridays. My ngin-ngin’s “cho-fan” is one of my favorite things to eat, however, once I became a vegetarian, I had to say good bye to her meaty, veggie-filled fried rice.

This summer, I decided to humor my family to a certain extent and expand my palette to being a pescatarian — just for the summer. My ngin-ngin is absolutely thrilled! While she can’t make everything like she used to for me, she is making a lot of shrimp dishes like shrimp eggrolls, shrimp egg-foo-young, and now shrimp cho-fan!

This week, we worked together and made some shrimp & tofu fried rice together! I’m glad that even though I’m not a meat eater anymore, we can still bond when we cook!

Shrimp & Tofu Fried Rice

1 c. uncooked Shrimp, peeled and de-veined 1 small Carrot, diced 1 stalk of Celery, diced 1/2 of a Kohlrabi, diced 1-2 cloves of Garlic, minced 3-4 c. cooked White Rice 1/2 package of pre-pressed Tofu, marinated for a couple of hours 1 egg Oil Soy Sauce 2 tsp. Sugar Couple of dashes of White Pepper

We did this part in advance: 

First, I diced my tofu and marinated it for a couple of hours/overnight. Tofu Marinade: Soy sauce, 1 T. Corn starch, 1-2 T. Water, 1-2 tsp. Sugar

In a deep skillet or a wok on medium-high heat, I poured in some oil and the minced garlic for about 1-2 minutes then added my uncooked shrimp and cooked it for about 1-2 minutes until pink and placed in a separate bowl.

Then in the remaining oil, I threw in my diced carrots, celery and kohlrabi until they are tender and then added them to the shrimp.

We did this the day of:

I added some oil to the wok on medium-high heat. I scrambled the egg and cooked it in the wok then placed it in a small bowl.

Next, I cooked the marinated tofu in the remaining oil for about 3-4 minutes. Then I added in the pre-cooked vegetables and shrimp for a couple of minutes.

Ngin-ngin threw in the cooked white rice plus about a tablespoon of soy sauce, a couple of dashes of white pepper, and 1-2 tsp. of sugar. And finally, I folded in the scrambled eggs.

This was an absolutely fantastic dinner! While, it was not exactly the same as my ngin-ngin’s usual beef, pork, and shrimp filled fried rice (clearly, they don’t like meat at all), this was the perfect pescatarian replacement on a classic.

Love,

Mimi