Fried Rice with Tofu and Egg

by Editorial Staff

Summary

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

Ingredients

  • 300 g lon rain rice (e.. jasmine-wild rice mixture), from the day before
  • 250 g tofu, natural
  • 3 tablespoon soy sauce, light
  • 4 egg (s)
  • 300 g mushrooms
  • 300 g broccoli
  • 4 spring onion (s)
  • 2 tablespoon vegetable oil, neutral
  • 2 tablespoon sesame oil
  • salt and pepper
  • Chilli flakes or paprika flakes
Fried Rice with Tofu and Egg
Fried Rice with Tofu and Egg

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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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