If you're like me, you always make too much rice and have heaps of leftovers. Here's a super quick and easy way to use up any leftover rice or even veggies and meat- great if you've ordered too much takeaway Chinese!
2 tbs peanut oil
1 knob butter
1 onion, finely diced
1 tbs garlic, crushed
1 tsp sesame oil
1 cup broccoli, roughly chopped
300g silken tofu
2 cups white rice
1/3 cup soy sauce
In a wok, heat 1 tbs of peanut oil and the knob of butter over a medium heat. Whisk the eggs together and pour into wok, stirring quickly. Remove when the eggs are just cooked and still shiny, set aside.
Heat remaining peanut oil in wok over a high heat. Add the onion and toss quickly for one minute before adding the garlic. Add the broccoli and carrot, tossing to combine.
Add the tofu and rice, toss to combine- using a spoon at this point can break up the tofu too much and you'll end up with a scramble so try to toss the mixture if you can. Toss through the soy sauce. Taste and add more if you wish. Add the egg mixture and toss through.
To serve, spoon into bowls and top with your favourite fresh herbs, spring onions or chilli oil.
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