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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chile Crisp Fried Rice w/Tofu & Edamame   
    Categories: Vegetables, Rice, Chilies, Sauces   
         Yield: 4 servings   
       
              Neutral oil   
         1    Yellow onion; in 1/2" dice   
        16 oz Pkg extra-firm tofu, drained   
              - crumbled in 1" chunks   
              Salt & white or black   
              - pepper   
         6 c  Cooked leftover white or   
              - brown rice   
         3 tb Store-bought or homemade   
              - chile crisp; more to serve   
         2 tb Soy sauce or tamari   
         8 oz Frozen shelled edamame   
         2    Scallions; thin sliced   
       
     Heat a wok or large cast-iron skillet over high. Add 2   
     tablespoons of oil along with the onion, and stir-fry   
     until slightly softened, 1 to 2 minutes.   
        
     Add the tofu, 1/2 teaspoon salt and season with white or   
     black pepper. Cook, tossing every now and then, until   
     the tofu starts to turn golden around the edges, 2 to 3   
     minutes. Add the rice, chile crisp and soy sauce,   
     stirring to break up any clumps, and toss until the rice   
     has softened, 3 to 4 minutes.   
        
     Add the edamame and toss until they are warmed all the   
     way through and the rice is golden in spots, 2 to 3   
     minutes. Turn off the heat. Add the scallions, and toss   
     to combine.   
        
     To serve, top with more chile crisp.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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