Cook the rice and boil the eggs in the
same pan for 8-9 mins. Meanwhile, heat
oil in a non-stick frying pan and soften the
onion and chilli for 5 mins. Add all the
spices and fry for 1-2 mins more.
Drain the rice and stir into the spicy
onion with a splash of water and the tofu.
Season well, then heat through gently
for a few mins until piping hot. Peel and
quarter the boiled eggs. Stir the spring
onions and parsley into the rice, divide
between 2 bowls and top with the eggs.