- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
To serve, spoon into bowls and top with your favourite fresh herbs, spring onions or chilli oil.