Fried Rice with Tofu and Egg

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	1 hr 40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the tofu into cubes and mix in a small bowl with 2 tablespoons of soy sauce, marinate in the refrigerator for about 30 - 60 minutes.
In the meantime, stir the eggs, lightly salt and pepper and bake in a pan with 1 tablespoon of oil to make a pancake, set aside. Clean and slice the mushrooms, wash the broccoli and cut into florets, cut the spring onions into rings. Take the pancake out of the pan and cut into strips of approx. 1 x 3 cm.
Heat 1 tablespoon of sesame oil in a wok, fry the tofu all over and drain on kitchen paper. Heat the rest of the sesame oil in the wok, fry the broccoli florets, add the mushrooms and cook for about 5 minutes, remove from the wok and set aside. Heat 1 tablespoon of oil in a wok and sear the pre-cooked rice, it can take on a little color, but keep it moving. Add the vegetables with the pancake strips, spring onions and tofu to the rice and mix together. Season to taste with salt, pepper, chilli flakes and a little soy sauce. It is better to dose the soy sauce carefully first, especially if you only have a dark one on hand!
The recipe is very variable for the purpose of using leftovers, vegetables also go well with diced paprika, peas, snow peas, etc.

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