By Eben Dwamena
Cook 2 cups of rice according to package instructions and let it cool. For best results, use day-old rice stored in the fridge.
Cut 200 g of tofu into small cubes. Pat them dry with a paper towel.
Heat 1 tablespoon of sesame oil in a pan. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add 2 tablespoons of vegetable oil. Mince 2 cloves of garlic and 1 teaspoon of ginger, then sauté them for about 1 minute.
Slice 3 stalks of green onions, peel and chop 1 medium carrot into small cubes. Add them to the pan along with 1 cup of peas. Stir-fry for another 3 minutes.
Push the vegetables to one side of the pan and crack 2 large eggs into the other side. Scramble the eggs until fully cooked, then mix them together with the vegetables.
Add the cooked rice, 2 tablespoons of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together, making sure the rice is well-coated with the seasoning.
Add the fried tofu back into the pan. Mix well and fry for an additional 2 minutes to heat everything through.
Taste and adjust seasoning with more salt or soy sauce if necessary. Garnish with additional green onion slices if desired.
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This Main Course Asian Vegetarian recipe is ready in 30 minutes and features Rice, Tofu, Soy sauce and other delicious ingredients. Contains 450 calories total.
Cook 2 cups of rice according to package instructions and let it cool. For best results, use day-old rice stored in the fridge.
Cut 200 g of tofu into small cubes. Pat them dry with a paper towel.
Heat 1 tablespoon of sesame oil in a pan. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add 2 tablespoons of vegetable oil. Mince 2 cloves of garlic and 1 teaspoon of ginger, then sauté them for about 1 minute.
Slice 3 stalks of green onions, peel and chop 1 medium carrot into small cubes. Add them to the pan along with 1 cup of peas. Stir-fry for another 3 minutes.
Push the vegetables to one side of the pan and crack 2 large eggs into the other side. Scramble the eggs until fully cooked, then mix them together with the vegetables.
Add the cooked rice, 2 tablespoons of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together, making sure the rice is well-coated with the seasoning.
Add the fried tofu back into the pan. Mix well and fry for an additional 2 minutes to heat everything through.
Taste and adjust seasoning with more salt or soy sauce if necessary. Garnish with additional green onion slices if desired.
Calories per Serving: 450
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