If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates into the rice and you get only the subtlest hint of it, so even if you aren’t a fan, this is one of those dishes where you can sneak some in for the sake of extra protein. Also, by adding some chicken or prawns and vegetables to it, it could be a meal in itself; you wouldn’t even miss a side dish.

When I make fried rice at home, it has to be one-pot and be on the table in 15 minutes. 15 minutes tops. It’s almost always a simple egg fried rice – no veggies, no frills. The side is usually a medley of peppers, broccoli and mushrooms tossed in a black bean sauce (black beans come from a jar). Both elements are ridiculously simple to make and you can have them going simultaneously. But, it takes a little prior planning.

   Cook your rice ahead of time, even up to a day in advance. You want it to be at room temperature or cold (think leftover rice). Hot, freshly cooked rice will make for a clumpy fried rice. So cook it ahead of time, at least two hours earlier. If you missed that window, then stick the hot rice under a fan running on high-speed for a bit until it cools. We’ve all been there. Just making sure to cover all the bases. I got you.

 

 

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EGG AND SILKEN TOFU FRIED RICE
Macros (per serving): Total calories: 350; Protein: 15 g; Carbohydrates: 48 g; Fats: 13 g
Servings
3
Ingredients
  • 3 cups cooked rice (I used basmati, but any kind will do)
  • 150 grams silken tofu
  • 3 eggs
  • 1 tbsp chilli oil (optional)
  • 6 spring onion stalks, chopped (retain the tops for garnish)
  • 2 red/green chillies, finely chopped
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, minced
  • 2 tsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 tbsp oil
  • Salt, to taste
Servings
3
Ingredients
  • 3 cups cooked rice (I used basmati, but any kind will do)
  • 150 grams silken tofu
  • 3 eggs
  • 1 tbsp chilli oil (optional)
  • 6 spring onion stalks, chopped (retain the tops for garnish)
  • 2 red/green chillies, finely chopped
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, minced
  • 2 tsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 tbsp oil
  • Salt, to taste
Instructions
  1. If your silken tofu comes packed in whey, drain and set aside. Break up the tofu with your fingers into small pieces.
  2. If using freshly cooked rice, make sure it’s cooled to room temperature. Lightly fork the grains to separate them. (Note: Hot rice will clump, so cool before using).
  3. Add oil to a wok or large pot and sauté spring onions, chilli, ginger and garlic for 45 seconds. Crack in the eggs and scramble until they are just set. (They will continue to cook in the heat, so make sure they’re still slightly runny).
  4. Add silken tofu and toss through. Tip the rice into the wok. Add soy sauce, chilli oil if using, toasted sesame oil and salt and toss to combine.
  5. Garnish with spring onion tops and serve immediately.

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