Fried rice with beans and tofu
How to make Fried rice with beans and tofu recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
about 750 ml (1¼ pints) sunflower oil, for deep-frying
½ x 250 g (8 oz) block ready-fried tofu, cubed
2 eggs
250 g (8 oz) cold cooked rice
1½–2 tablespoons light soy sauce
2 teaspoons crushed dried chillies
1 teaspoon fish sauce or salt
125 g (4 oz) green beans, trimmed and finely chopped mint leaves, to garnish
Method:
Heat the oil in a deep heatproof saucepan and deep-fry the tofu over a medium heat until golden brown on all sides. Remove from the oil with a slotted spoon, drain on kitchen paper and set aside.
Spoon 2 tablespoonfuls of the hot oil into a wok. Heat the oil until hot, then break the eggs into it, breaking the yolks and stirring them around.
Add the rice, 1½ tablespoons of the soy sauce, chillies, fish sauce or salt and green beans and stir-fry for 3–4 minutes. Stir in the tofu and warm through with the rice for another 2–3 minutes. Add the remaining soy sauce to taste if liked.
Transfer to a serving dish and serve immediately with mint leaves scattered on top.
For quick prawn fried rice, heat 2 tablespoons peanut oil in a wok or large frying pan over a very high heat, add 250 g (8 oz) cold cooked rice, 1 tablespoon peeled and grated fresh root ginger, 3 small deseeded and chopped red chillies, 4 sliced spring onions and 500 g (1 lb) small raw peeled prawns and cook for 5 minutes or until the prawns turn pink and are cooked through. Sprinkle with 2 tablespoons soy sauce and serve.
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| Fried rice with beans and tofu |
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