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!
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Ingredients
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
Method
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.