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CARROT, TOFU & EGG FRIED RICE

Servings: 3 people

Ingredients

  • 1 cup raw basmati rice (about 3 cups cooked)
  • 200 grams firm tofu, cubed into tiny pieces
  • 6 eggs
  • 400 grams carrots, finely chopped
  • 1 large onion, finely chopped
  • 5 large garlic cloves, finely chopped
  • 2 inch piece of ginger, finely chopped
  • 2 teaspoons chilli flakes (or to taste)
  • 2 stock cubes
  • 1 tablespoon oil
  • 2 teaspoons toasted sesame oil (optional)
  • Salt, to taste

Instructions

  • Cook the rice as per package instructions. I usually soak the rice first for 15 mins, then cook with a 1:2 ratio of rice to water. Set aside to cool completely.
  • It really helps to chop your carrots very finely here, so use a food processor or a hand-held chopping gadget for best results. I also use my processor for the onions, ginger, and garlic to keep things quick and easy.
  • Heat oil in a large wide wok, and sauté onions, ginger, and garlic until lightly browned.
  • Add the carrots, tofu, stock cubes, and chilli flakes. Cover and cook over a low heat until the carrots are just about tender.
  • Push the carrots to one side of the pan. Crack the eggs into the other side and lightly scramble. Stir the eggs and carrots together.
  • Add the cooled rice and toss over a high heat until it's all mixed through. Taste and adjust seasoning, adding more salt and chilli flakes if necessary.
  • Take off the heat and toss in the sesame oil. Serve hot.

Notes

- I use a food processor for the ease of it, but also to keep the carrot pieces really small. If you're hand chopping them, chop them as small as you can.