Chilli Oil Fried Rice

• Jasmine Rice(250 g)
• Tofu(300 g)
• Eggs(4)
• Green Onions(4)
• Garlic(3 cloves)
• Baby Spinach(100 g)
• Rapeseed Oil(2 tbsp)
• Chili Oil(2 tbsp)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• White Pepper(½ tsp)
• Salt(½ tsp)
• Sesame seeds(1 tbsp)optional

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until just tender, about 10 minutes. Drain well, spread it out on a tray or large plate, and let the steam escape while you prep the rest.

   ~10 min

2. 2

   Crumble {Tofu} into small irregular pieces. Thinly slice {Spring Onion}, separating the white and green parts, and finely chop {Garlic}. Beat {Eggs} with {White Pepper} and {Salt}.

   ~10 min

3. 3

   Heat a wok or large frying pan with {Vegetable oil} over high heat. Add the tofu and cook until lightly golden in spots, 3 minutes. Add the white parts of the spring onion and {Garlic}, then stir-fry for 1 minute more.

   ~4 min

4. 4

   Push everything to one side. Pour in the beaten eggs and scramble until softly set, about 1 minute. Add the rice, {Chili Oil}, {Soy sauce}, and {Sesame oil}. Toss and fry for 3 minutes, breaking up any clumps so the grains are evenly coated.

   ~4 min

5. 5

   Add {Baby Spinach} and the green parts of the spring onion. Toss for 1 minute until the spinach wilts and the rice looks glossy. Scatter over {Sesame seeds} if using, then serve hot.

   ~2 min