Egg-Fried Rice with Tofu and Peas
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Cold rice is the whole trick. Grains that have dried out in the fridge separate and fry; fresh rice steams and clumps.
At 628 kcal it is one of the heavier lunches in this set. Leaving out the tofu and adding a third egg brings it down by about 45 kcal and keeps the protein close.

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