Tofu Seafood-Style Fried Rice Inspired by Iron Wok Jan

Heat a frying pan over medium-low heat and crack in 1 egg without adding oil. Add oil only if your pan's non-stick coating is weak.

Raise the heat slightly to set the egg, and once it drops back to low, spread it thinly across the whole pan to make a thin egg crepe. A rubber spatula makes it easier to lift. Cooking one side is enough.

Remove the thin egg crepe, fold it over, and cut it into thin strips to make shredded egg. Use only the egg, with no salt or other seasoning.

Cut the firm tofu into dice. Dicing makes it easy to handle as an ingredient.

Heat 1/2 tablespoon of oil in the pan, add the diced tofu, and fry to cook off the moisture.

Meanwhile, warm the rice. Once moisture comes out of the tofu, sprinkle 1 teaspoon of dried scallop soup powder directly onto the tofu and toss to coat. Once coated, take it off the heat and set aside.

Add the warmed rice and stir-fry, breaking it up a little as you go.

Add another 2/3 teaspoon of dried scallop soup powder to season the rice as well, along with a pinch of salt and a dash of white pepper.

Stir-fry to loosen the rice grains. Focus on separating the rice without breaking up the tofu.

To finish, drizzle in just a little sesame oil. Adding the oil at the end gives the rice a light, separated texture.

To shape it, pack the fried rice into a bowl and press it down lightly, then cover with a plate and flip it over to serve in a mound.

Spread a generous layer of shredded egg from the whole egg over the top, arrange pickled red ginger around it, and serve.