• 2 tbs peanut oil
  • 1 knob butter
  • 4 eggs
  • 1 onion, finely diced
  • 1 tbs garlic, crushed
  • 1 tsp sesame oil
  • 1 cup broccoli, roughly chopped
  • 1 carrot
  • 300g silken tofu
  • 2 cups white rice
  • 1/3 cup soy sauce


  • 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.

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