Holy Chow Recipe

Rinse the rice under cold water until the water runs mostly clear. Drain and combine rice with 2.25 cups water in a medium saucepan. Bring to a simmer over medium heat, reduce to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 tablespoon toasted sesame oil. Keep warm.

Tofu

Press tofu for at least 15–30 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes. Toss tofu gently with a pinch of salt and 1/2 teaspoon cornstarch (optional) to help crisping.

Pan-fry Tofu

Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and cook without moving 3–4 minutes until golden, flip and cook another 3–4 minutes. Remove to a plate and set aside.

Shrimp (optional)

If using shrimp, pat dry and season lightly with salt and pepper. In the same pan add 1 teaspoon oil, add shrimp and cook 1–2 minutes per side just until opaque. Remove and set aside with the tofu.

Eggs

Wipe the pan, add 1 teaspoon oil and reduce heat to medium. Beat eggs with a pinch of salt, pour into pan and scramble quickly until just set. Remove and set aside with proteins.

Heat a large wok or skillet over high heat. Add the remaining 1 tablespoon neutral oil. When shimmering, add minced garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add the white parts of the scallions, shredded cabbage and shredded carrot; stir-fry 2–3 minutes until cabbage softens slightly.

Add the thawed peas and stir 1 minute. Push vegetables to the side of the wok to create an open well in the center.

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, and 1 teaspoon chili garlic sauce. Stir to dissolve honey.

Add the cooked rice to the wok and break up any clumps. Pour the sauce evenly over the rice. Toss and stir-fry everything together for 2–3 minutes so the rice absorbs the sauce and develops a slight sear. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

Return the cooked tofu, shrimp (if using), and scrambled eggs to the wok. Gently fold to combine without breaking up the tofu too much. Stir in the green parts of the scallions. Cook another 1–2 minutes to reheat and marry flavors.

Turn off the heat. Taste and adjust seasoning—add a squeeze of lime if you like more brightness, or a splash more soy for saltiness. Transfer Holy Chow to serving bowls.

Garnish with toasted sesame seeds, chopped cilantro, and pickled jalapeños or fresh sliced chili. Serve with lime wedges on the side.