Egg-Fried Rice with Tofu and Peas

Make egg-fried rice with tofu and peas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
140 g Cooked white rice (Cold from the fridge. Warm rice turns to porridge in the pan. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
80 g Frozen peas
30 g Spring onion
1 tbsp (15 g) Soy sauce
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
1 clove, about 3 g Garlic
A thumb, grated Fresh ginger
Half, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Cut the tofu into small cubes, pat dry and fry in the rapeseed oil in a very hot wok for five minutes until golden. Push it to the side.
2. Beat the eggs and pour them into the space. Let them set for twenty seconds, then scramble roughly and break up.
3. Add the rice, peas, garlic and ginger and stir-fry for three minutes, pressing the rice against the pan so some of it catches and crisps.
4. Add the soy, sesame oil, spring onion and chilli, toss for thirty seconds and serve.

Contains gluten cereals, eggs, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-fried-rice-tofu-peas

AI-generated images illustrating the recipe.

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