Stir-fried rice with tofu, egg and broccolini

Stir-fried rice with tofu, egg and broccolini

By
From
What's for Dinner?
Serves
1-2
Prep
10 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

This is my favourite dinner treat when i'm home alone. it’s perfect for using up leftover rice, although sometimes i’ll cook up a batch while i’m preparing the vegies. either way, it should be hot when you add it to the wok, so if you use leftover rice, zap it in the microwave first

Ingredients

Quantity Ingredient
oil, for cooking
2 eggs, lightly beaten
4 spring onions, thinly sliced
1 tablespoon grated root ginger
2 small carrots, finely diced
200g broccolini, trimmed and cut into 2 cm lengths
3 tablespoons vegetable stock or chinese rice wine
550g hot cooked long-grain rice
220g tofu, diced into 2 cm chunks
155g frozen peas
2 tablespoons soy sauce

Method

  1. Heat a wok over high heat. Add a splash of oil, then the egg. Swirl well to coat the side of the wok with the egg mixture. Cook briefly, then lift one edge away from the wok and roll up the omelette. Tip onto a chopping board and allow to cool.
  2. Return the wok to the heat and add a splash of oil and the spring onions and ginger. Cook for 2–3 minutes, stirring often. Add the carrot and broccolini and cook for 1–2 minutes, or until fragrant. Add the stock or rice wine, cover with a lid and cook for about 2–3 minutes. Add the hot rice, tofu and peas. Cook for 2–3 minutes, stirring often.
  3. Slice the omelette thinly and add to the wok. Check everything is hot then add the soy sauce and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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