4 cups cooked chilled rice
3 tablespoons canola oil
1 tablespoon coarsely chopped garlic
1/2 cup onion, chopped
5 garlic scapes, roughly chopped
1 pound firm tofu, cubed
2 tablespoons fish sauce or soy sauce
1 teaspoon sugar
2 scallions, chopped
handful of cilantro, chopped
lime wedges and lettuce for serving
Heat oil in a large wok or skillet. Add garlic and onion and stir fry about one minute. Add garlic scapes and fry for another minute. Add tofu and press it into the pan so that it will get crispy and release water that can then evaporate. After you put in the tofu don’t toss it until it crisps up about 2 minutes, then flip and fry the other side. Once the tofu is firm, break up the clumps of rice with your hands and add them into the wok or skillet. Use the same method as with the tofu for frying; press the rice against pan and let it fry in the oil before you toss it.
Once all the rice has changed color add sugar and fish (or soy) sauce.
Add the green onions and cilantro and then remove from the heat. Serve with lime wedges and lettuce leaves as garnishes.
Serves 2 to 4.