Weeknight Fried Rice

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1. 1Step 1: Heat your cast-iron over medium-high heat (6-7/10) until it is nice and hot! (To test the heat, sprinkle some cool water into the pan. Droplets should skitter around for a second before evaporating.) We usually chop veggies while the pan heats. Add 1 tbsp oil to the pan and add the broccolini, onions, garlic, and peanuts. Add a pinch of salt and stir to coat them in the oil. Arrange in a single layer and press them so they are in contact with as much of the pan as possible. Cook these undisturbed for 2-3 minutes.
2. 2Step 2: While the veggies cook, mix your sauce ingredients together, keeping rice vinegar separate.
3. 3Step 3: When the veggies are done: Remove them from the pan and set aside—use the plate or bowl you’re going to eat out of to save on dishes! They probably won’t seem fully cooked yet. They will steam and carry-over cook while they wait for you to finish the other steps!
4. 4Step 4: Add the remaining tbsp of oil to the pan. Crumble your tofu (not too small!) directly in and add a pinch of salt. Stir, then let cook undisturbed for 2 minutes. Stir and cook for another 1-2 minutes until edges are crisp and there is no excess moisture in the pan.
5. 5Step 5: Add the rice to the pan, crumbling it evenly as you go, and stir in the sauce. The rice will start to stick to the pan—don’t worry! The secret is to avoid over-stirring and do a good job scraping with your spatula later. The sugar in the sauce will help the rice brown, and the soy sauce will take on a deeper flavor as it cooks. Watch your heat from now until the end, adjusting as necessary to avoid smoking or under-cooking! Pack everything down into the pan and cook, undisturbed, for 1.5-2 minutes. By then the rice will be getting a little charred on the bottom, which is good! It’s the only way you’ll get the texture and flavor you want throughout the dish with a home-hitchen setup.
6. 6Step 6: Stir, making sure to scrape burned bits off the bottom of the pan thoroughly and incorporate them throughout the dish. Pack down and cook another 1.5-2 minutes. Add the veggies back to the pan, stir and scrape again to incorporate them, and cook for 1-1.5 minutes.
7. 7Step 7: Remove from heat. Stir in rice vinegar. (The vinegar will cook off if you add it sooner—it really brightens the dish to wait until the end!) Serve, garnish with seasame seeds, and enjoy!