Sticky Tofu & Garlic Fried Rice
with Pea Pods & Scrambled Egg
We’ve taken the best parts of your standard fried rice, simplified them and returned a meal that will be whipped up in a flash without compromising on flavour. Our Asian BBQ seasoning mingles with the egg and rice so well and when you add a simple oyster sauce mixture to pork strips, there will be flavour aplenty.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
1 sachet
Asian BBQ Seasoning
1 packet
Garlic Paste
1 packet
Pea Pods
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Oyster Sauce
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, trim and roughly chop pea pods. Finely chop garlic. • In a small bowl, combine oyster sauce, the water and the brown sugar. Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pea pods and the egg, tossing, until tender and egg is scrambled, 2-3 minutes. • Reduce heat to medium, then add garlic, Asian BBQ seasoning and cooked rice and cook, tossing until fragrant, 1 minute. • Transfer to serving bowls, season with pepper and cover to keep warm.
• Cut plain tofu (see ingredients) into 2cm chunks. • Wipe out frying pan and heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • In the last minute of cook time, return all tofu to pan and stir in the oyster sauce mixture, tossing to coat.
• Top garlic fried rice with sticky tofu to serve. Enjoy!
Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli. Top fried rice with chilli, sprinkle over crushed peanuts and tear over coriander to serve.
