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Egg-fried rice with crispy tofu

Many people are worried about reheating cooked rice. I’ve been doing it for years and never had any problems. One of the best ways of using up leftover cooked rice is to make egg-fried rice, with added stir-fried vegetables, seafood or ham -et voilà you have a quick and filling meal! This egg-fried rice with crispy tofu can be made with any vegetables you can find in your fridge or freezer - I’ve here used half a yellow bell pepper. This dish provides a perfect, well-balanced meal for vegetarians.  Serve it with some crispy salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp Sesame oil
  • 1 tsp sesame seeds
  • 2 tsp soy sauce
  • 100 g firm tofu
  • 1 Tbsp Vegetable oil for cooking
  • For the egg-fried rice:
  • 1 egg
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 1 Tbsp Vegetable oil
  • 1 cup cooked basmati rice
  • 100 g vegetable of your choice green beans, ½ bell pepper, green peas, broad beans, soy beans etc
  • 4 spring onions
  • 4-6 radishes optional

Method
 

  1. Drain and pat dry the tofu, then cut it into 2cm cubes. Put them in a bowl, pour over the sesame oil and seeds. Toss well.
  2. Heat the vegetable oil in a wok or large frying pan. When it's almost smoking, add the tofu and stir-fry until crispy on each side. Transfer them to a plate. Wipe out the pan.
  3. Beat together the egg, sesame oil and half of the soy sauce. Finley chop all vegetables.
  4. Heat the vegetable oil in the wok. When it's almost smoking add the chopped vegetable of your choice and half of the spring onions. Stir-fry for a minute or so, then add the rice. Stir-fry for another minute.
  5. Add the soy sauce and ground pepper, then push the veggies to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds. When it begins to set, stir with a small wooden spoon to break it up.
  6. Toss the scrambled egg with the rice, add the remaining spring onion, chopped radish, coriander and tofu. Sir-fry for another minute or until everything has warmed through.
  7. Serve warm.