Egg-fried rice

6 spring onions
1 x 250 g sachet of cooked brown basmati rice
2 heaped teaspoons chilli jam
2 large free-range eggs
150 g firm silken tofu
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Put a large non-stick frying pan on a medium-high heat. Trim and finely slice the spring onions and fry with 1 tablespoon of olive oil for 1 minute. Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.

Push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds. Break in the tofu, then fold the rice back through the egg until it’s all looking good. Taste and season to perfection. Lightly oil the inside of a bowl, add the egg-fried rice, gently compacting it with the spatula, then proudly turn out on to a plate, retro style.

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