Egg Fried Rice with Crispy Tofu

• Tofu(400 g)
• Jasmine Rice(300 g)
• Eggs(4)
• Carrot(1)
• Peas(120 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• White sugar(1 tsp)
• White Pepper(½ tsp)
• Cornflour(2 tbsp)
• Rapeseed Oil(4 tbsp)
• Salt(½ tsp)

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

   Pat {Tofu} dry and break it into bite-size pieces. Toss with {Cornstarch} and {Salt}. Thinly slice the {Spring Onion}, finely chop the {Garlic}, grate the {Ginger}, and dice the {Carrot}. In a small bowl, mix {Soy sauce}, {Sesame oil}, {White sugar}, and {White Pepper}.

   ~10 min

3. 3

   Heat a large wok or frying pan over medium-high heat with {Vegetable oil}. Add the {Tofu} and cook for 6–8 minutes, turning occasionally, until golden and crisp on the edges. Transfer to a plate.

   ~8 min

4. 4

   Lower the heat slightly. Add the {Carrot}, half the {Spring Onion}, {Garlic}, and {Ginger} to the pan and stir-fry for 2 minutes. Push everything to one side, crack in the {Eggs}, and scramble until just set.

   ~3 min

5. 5

   Add the cooked {Jasmine Rice}, {Peas}, and sauce mixture to the pan. Stir-fry for 3 minutes, breaking up any clumps, until the rice is hot and evenly coated. Fold the crispy {Tofu} back in and toss briefly to keep its edges crisp.

   ~4 min

6. 6

   Serve the fried rice topped with the remaining {Spring Onion}.

   ~1 min