Fried rice with tofu and egg

Ingredients for 4 servings:

• 300 g long grain rice (e.g. jasmine wild rice mix), from the previous day
• 250 g natural tofu
• 3 tbsp soy sauce, light
• 4 eggs
• 300 g mushrooms
• 300 g broccoli
• 4 spring onions
• 2 tbsp oil, neutral
• 2 tbsp sesame oil
• salt and pepper
• e.g. chili flakes or paprika flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Leftover utilization at its finest

Cut the tofu into cubes and toss in a small bowl with 2 tablespoons of soy sauce, then marinate in the refrigerator for about 30-60 minutes. In the meantime, beat the eggs, season lightly with salt and pepper, and cook in a pan with 1 tablespoon of oil to make an omelet. Remove from the pan and cut into strips approximately 1 x 3 cm. Clean and slice the mushrooms, wash the broccoli and divide into florets, and slice the spring onions. Heat 1 tablespoon of sesame oil in a wok, fry the tofu all over, and drain on kitchen paper. Heat the remaining sesame oil in the wok, fry the broccoli florets, add the mushrooms, and sauté for about 5 minutes. Remove from the wok and set aside. Heat 1 tablespoon of oil in the wok and fry the precooked rice until golden brown. Keep stirring constantly. Add the vegetables, omelet strips, spring onions, and tofu to the rice and mix. Season to taste with salt, pepper, chili flakes, and a little soy sauce. It’s best to use the soy sauce sparingly at first, especially if you only have dark soy sauce on hand! The recipe is highly adaptable for using up leftovers; you can also use diced peppers, peas, snow peas, etc.