Serves 4
Not sure what to have for dinner? This dish can be whipped up in a number of minutes. Perfect for those days that you don't fancy spending to long in the kitchen.
This is my go to when I have leftovers that need to be used up!
Frozen peas are a staple in my freezer, always throw them into my dishes. Easy way to get more vegetables into your meals.
Tip: Use day old chilled rice: Any kind of rice will do. Just be sure that it is cooked and thoroughly chilled (in a sealed container in the fridge) before adding it to the wok
Ingredients:
400g rice
2 garlic cloves
1 small white onion
4 spring onions
Pinch of white pepper
2 tablespoons of sesame oil - (or regular olive oil)
1 cup of frozen peas
1 carrots
100g tofu
Radishes - definitely not essential or even needed I had some left over so just threw them in
2 eggs
2 tablespoons of soy sauce
1-2 teaspoon oyster sauce (optional)
Method:
Firstly get everything prepared; chop the vegetables, crush the garlic and chop the tofu into cubes.
Heat 1/2 tablespoon of oil in a large wok over medium-high heat.
Add the carrots, onion, peas, garlic and tofu, season with a generous pinch of salt and pepper. Sauté for about 5 minutes until the onion and carrots are soft.
Increase heat to high, add the rice, spring onions, soy sauce and oyster sauce (if using), and stir until combined.
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.
With the spatula push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then using a spatula to start gently moving the eggs around until scrambled, stirring occasionally.
Remove from heat, and stir in 1/2 tablespoon of sesame oil until combined.
Taste and season with white pepper and extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.