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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
 
MMMMM

... You can't take it with yo! But you can'y go anywhere without it, either.
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