The perfect balance of textures and comforting, fishy flavors. Here’s the lengthy gist:
1/4 cup dry Jasmine rice (I cooked new rice but day-old take-out rice is the absolute best for this!)
6 oz firm tofu, large dice
1/4 large onion, rough chop
1/4 cup peas
1-2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Lao Gan Ma, Doubanjiang, or Dou Chi
1 tbsp ginger, minced
2 cloves garlic, minced
2-3 scallions, sliced diagonally
1/4 cup cucumber, diced (optional)
Dash of white pepper
1.5 tsp fish sauce
Tiny drizzle of sesame oil (Pro tip: never add sesame oil at the beginning of the cooking process. Sesame oil is strictly a flavoring oil, not a cooking oil. By overcooking sesame oil you will not only lose the flavor of the oil, you will also risk burning it).
If using dry rice, rinse rice until the water runs clear. I don’t measure my rice/water ratio so just cook your rice until the food grandma spirits whisper “it’s done” into your ear. Set aside for later.
Meanwhile in a frying pan, sauté onions, garlic, and ginger in a tiny bit of oil until they start to sweat. Add oyster sauce, soy sauce, Dou Chi, and white pep. Stir, add your tofu and peas, and stir again until coated & cooked. Transfer your tofu mixture to a bowl.
In a pan, scramble your eggs until they're 3/4 of the way cooked. Add your rice, half of your scallions, and welcome your tofu mixture back to the pan. Stir. You’re almost done! Add your fish sauce, kill the heat, and stir again before plating. Once plated, generously top with the remaining scallions, add sriracha, then add cucumber for crunch. I ended up adding fried onions to mine as well but fried garlic would be ideal.