We're giving that easy, comforting classic of fried rice an upgrade with cubes of tofu coated in a peanut satay sauce, plus roasted peanuts and crispy shallots.
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be presentSesame)
long red chilli
kecap manis(ContainsSoy, Gluten, Sulphites)
roasted peanuts(ContainsPeanutsMay be presentSesame, Tree Nuts, Milk, Soy)
soy sauce(ContainsSoy, Gluten)
In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside. TIP: The rice will continue cooking in step 4!
While the rice is cooking, drain the sweetcorn. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the Malaysian tofu into 1cm chunks. Zest the lime to get a generous pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using).
Heat a large frying pan over a high heat. Add the sweetcorn and green beans and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out! TIP: Charring the veggies gives the dish extra flavour.
Reduce the heat to medium and add the garlic, kecap manis and soy sauce and cook until reduced slightly, 1 minute. Add the cooked rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the Malaysian tofu, grated carrot and roasted peanuts.
Return the pan to a medium-high heat. Push the rice to one side of the pan and add a drizzle of olive oil. Crack in the eggs and cook for 30 seconds, then scramble with a spoon and stir through the rice. Stir through a generous squeeze of lime juice and the lime zest.
Divide the Malaysian tofu fried rice between bowls. Top with the coriander, chilli (if using) and crispy shallots.