Tofu fried rice
Spring onions, silky tofu & chilli jam
Tofu fried rice
Spring onions, silky tofu & chilli jam
“Inspired by the beauty that is Chinese-style fried rice, this little number has just five ingredients and can be on the table in 10 minutes flat. Using chilli jam is a quick and easy way to inject a bit of heat, sweetness and sharpness. I’ve also added silken tofu, which is not only delicious, but a great source of protein. ”
Serves 2
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 395 20%
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Fat 17.1g 24%
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Saturates 3.6g 18%
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Sugars 8.1g 9%
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Salt 0.7g 12%
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Protein 18.2g 36%
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Carbs 44.8g 17%
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Fibre 2.1g -
Of an adult's reference intake
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Ingredients
- 6 spring onions
- 1 x 250 g sachet of cooked brown basmati rice
- 2 heaped teaspoons chilli jam
- 2 large free-range eggs
- 150 g firm silken tofu
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Method
- Put a large non-stick frying pan on a medium-high heat.
- Trim and finely slice the spring onions and fry with 1 tablespoon of olive oil for 1 minute.
- Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.
- Push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds.
- Break in the tofu, then fold the rice back through the egg until it’s all looking good. Taste and season to perfection.
- Lightly oil the inside of a bowl, add the stir-fried rice, gently compacting it with the spatula, then proudly turn out on to a plate.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited