The finished recipe. Egg-Fried Rice with Tofu and PeasIngredients 1 to 6. 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 sauceIngredients 7 to 11. 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 chilliStep 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.Step 2. Beat the eggs and pour them into the space. Let them set for twenty seconds, then scramble roughly and break up.Step 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.Step 4. Add the soy, sesame oil, spring onion and chilli, toss for thirty seconds and serve.
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