This is a fantastic budget friendly, meat free and really nutritious midweek supper. Serve leftovers next day in school lunch boxes or as a quick side salad. See our video we posted last week to see how it is made!
1 cup cooked brown basmati rice (left over from previous day is good)
100-150 grams. diced smoked tofu
1 medium red pepper, finely diced
1 medium yellow pepper, finely diced (Total of peppers 150grams)
4 spring onions, chopped small
½ cup frozen sweet corn
½ cup frozen peas
1 – 2 eggs, whisked & cooked seperately
1 tablespoon olive oil or sesame oil or coconut oil
1 tablespoons shoyu or tamari fermented soya sauce
Pour egg onto small pan and lightly cook for approximately: 1-2 minutes. You will notice the sides of egg turning a paler colour; egg should move on pan when you shake it. Turn over with a palate knife or spatula and cook other side for 1 minute or until cooked through. Remove from pan, allow to cool slightly: roll into cigar shape, cut into thin ribbons and set aside.
Heat 1 tablespoon preferred oil in a wok, add a few spring onions and cook for about 30 seconds to 1 minute, add diced tofu and cook 3-4 minutes. Add peppers and stir-fry for another 3-4 minutes or until softened. Add spring onion, continue to cook for 30 seconds approx; add cooked rice, peas and sweetcorn, stir all together.
Finally add the soy sauce and egg ribbons, stir gently into the rice mixture. Finely taste and serve.
Options: add bacon, prawns, chicken, pork, bamboo shoots, bok choy, chinese cabbage, carrots etc,