(Egg) Wrapped Fried Rice ( 蛋 ) 包飯

Traditionally, wrapped fried rice requires fried eggs to wrap the fried rice together and hold it.  Well, what do you know, we don’t eat eggs!  VEGAN POWER!

So we used soy bean curd ( 豆腐皮 , literally “tofu skin”), fresh enough to be opened up to a huge sheet, and Mom fried it with my oh-so-non-stick iron cast skillet.  Then use the same oh-so-non-stick iron cast skillet, she fried rice.

Turning a bowl upside down, she spread the soy bean curd sheet inside the bowl, then she put the rice in and wrapped it.  Putting a bigger dish over the bowl, turn the bowl over with the dish tight over the bowl, then take the bowl away, voila!  Wrapped fried rice!  We like to eat it with ketchup on top.  So there!

My mom was trying to present it with open top, but…  I said it was weird, and Mom scolded me.  So here is hers.  I recognized the creative differences, and I am now embracing the creative diversity between us.  Sorry, Mom.

Fresh soy curd can be found in Heartland (also a restaurant):

Santa Ana Store:
3301 S. Harbor Blvd., #112
Santa Ana, CA 92704

Walnut Store:
152 N. Pierre Road
Walnut, CA 91789

You might say that 99 Ranch Market has it, but I recommend buying it fresh because 99 Ranch Market’s is a bit old, and you may find it really hard to open it into a sheet.

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, Food and drink, Recipes, restaurant, rice, soy curd, spring, summer, winter and tagged , , . Bookmark the permalink.

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