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: May contain traces of allergens, Soy, Gluten, Peanuts, Sesame, Wheat;)
1 packet
Oyster Sauce
Not included in your delivery
¼ cup
water
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
Utensils
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.
• In a small bowl, combine oyster sauce, the water and brown sugar.
• 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 paste, Asian BBQ seasoning and
cooked rice and cook, tossing until fragrant, 1 minute.
• Season with pepper, transfer to serving bowls 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.
