Quick fried rice with tofu, Chinese cabbage and peas
- 2 teaspoons sesame oil
- 4 shallots, thinly sliced, plus extra, to serve
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, crushed
- 2 large carrots, peeled, shredded
- 1½ cups frozen green peas, thawed
- 1 large red capsicum, deseeded, diced
- 2½ cups cooked brown rice
- 150g Chinese cabbage, coarsely chopped
- 200g marinated tofu, sliced
- 1 tablespoon reduced-salt soy sauce
- 4 eggs
- sliced fresh chilli and coriandercilantroX leaves, to serve
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1 Heat sesame oil in a large wok or non-stick frying pan over high heat. Stir-fry the shallots, ginger and garlic, for 1 minute, or until fragrant. Add the carrot, peas and the capsicum. Stir-fry for 2 minutes, or until almost tender.
2 Add rice, cabbage, tofu and soy sauce. Stir-fry for 1–2 minutes, or until heated through and the cabbage is wilted.
3 Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Fry eggs until cooked to your liking.
4 Divide the fried rice between four serving bowls. Serve rice topped with a fried egg, extra sliced shallots, sliced chilli and coriander leaves.
Marinated tofu: Tofu can be purchased already marinated and is extremely versatile, convenient and more flavoursome than plain tofu. It is generally firm or semi-firm, and therefore it holds its shape and is easily sliced. It can be eaten warm or cold and is ideal to toss through salads and stir-fries, or can be pan fried or grilled as a steak. Depending upon the marinade, it can be quite high in sodium, so always check the label for a brand with less than 500mg sodium per 100g.
Nutrition Info (per serve)
Total fat 13.1g
–Saturated fat 2.4g
Dietary fibre 11.5g
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