It’s a funny thing explaining my middle name, Shoko. I’ve had several people tell me they thought it was fake. No, it’s not a fake. I’m actually (part) Japanese. Explanation:: my grandma is 100% Japanese, my mother 1/2, me 1/4, and my futuristic children 1/8. My point in telling you all of this is to let you know I’ve been privy to delicious home made Japanese eats my entire life. Every time Grandma takes a trip to SLC she makes a HUGE pot of fried rice. “I cook for army,” she says. My siblings and I are unashamed to admit that we fought over the fried rice leftovers since the beginning of time and still look forward a bowl of Grandma’s famous fried rice. I really love making these two recipes together for dinner. The tofu is a nice “protein” to add to the fried rice and is truly one of my favorite things. If you haven’t tied tofu, or are scared of it, or have no idea how to begin to cook it, this is your recipe. It’s EASY and (in my Asian opinion) quite delicious. Cheers!
7 cups cooked sticky Japanese (pearl) rice, cooled completely (see tips below)
1/2 cup chopped onion (yellow or white)
1/2 lb chopped ham (about 1 1/2 cups or two thick deli slices)
2 cups cabbage, sliced thin
4 tablespoons butter, separated
2 tablespoons vegetable oil
1/2 bunch green onions, chopped white and green parts
Full recipe *HERE* at A Bountiful Kitchen. Thanks Mom.
Cut the package of tofu open and gently rinse the block of tofu under cold water. Pat dry with paper towels. Place on a cutting board and cut into small cubes. Heat a frying pan to medium-high heat and add 1-2 Tbs of vegetable oil. Once hot, place the tofu on the frying pan. Cook the tofu until the edges are light golden brown. When the tofu is nearly finished cooking, drizzle with 3-4 Tbs of soy sauce. Lightly salt. Top with 1/2 cup of freshly chopped green onion. Stir together and serve warm.