Our favorite place to go in town is M's pub. When we first started dating, we went every Sunday night. Times changed, Amy started working Sundays, and we started going out less and saving more. Since I got my new job though, we make a point of having a bit of a night on the town every few weeks. We're now Friday nighters, usually coming straight from putting the groceries away after our weekly shopping run. Recently, I've been requesting the same table; the first one we sat at. It's a fairly special place for us. In fact, it's where we went the night I proposed.
The food is mostly upscale sandwiches or skewered protein of some sort. Though, they do have a carrot dog on the menu as well. The skewered dishes come with a house made fried rice with scallions, carrots, edamame, and eggs. All in all, it's a pretty delicious combination, and the portions are hefty enough that there's always some to take home. This got me to thinking; why not make it at home. This Thursday, we gave it a try. It's our opinion that we win in battle fried rice, but if you're ever in town, you ought to still stop by M's and judge for yourself.And besides, it's much more fun to have it at home; we get to eat it with chopsticks!
Edamame and Tofu Fried Rice
(Serves 2)
1/2 cup rice, cooked and set aside for a day
12 ounces tofu, pressed and cubed
1/2 tsp red pepper flakes
1 carrot, julienned
1/2 red pepper, julienned
1 egg, lightly beaten
1 tbsp fish sauce
2/3 cup edamame
4 scallions, sliced thin on the bias
2 tsp ginger, minced
Heat wok over medium high. Add tofu and red pepper flakes, cook until tofu is browned. Do not stir.
Add 1/4 cup broth or water. Add carrots and cook 3 minutes. Add red peppers and cook 2 minutes.
Add eggs and fish sauce, cook through, scrambling the eggs as they cook.
Stir in rice and edamame until warmed.
Remove from heat, stir in scallions and ginger and serve.
