Crispy Egg Fried Rice Bowls
Equipment
- Small saucepan with lid
- Sieve
- Wok or large frying pan
- Wooden spoon
- Slotted spoon
Ingredients
- 250 g jasmine rice rinsed well
- 100 ml sunflower oil
- 225 g firm tofu cut into 1.5cm cubes
- 2 cloves garlic thinly sliced
- 6 spring onion thinly sliced
- 1 carrot finely sliced
- 125 g frozen peas defrosted
- 2 tsp sesame oil
- 4 large egg
- 3 tbsp oyster sauce
- 1 red chilli thinly sliced
- 2 tsp toasted sesame seeds
- sea salt
- ground black pepper
Instructions
- Defrost the peas
- Tip the rinsed rice into a pan and cover with 600ml of cold water. Season well with salt, cover and bring to the boi. Reduce the heat and cook for 12 minutes, then drain and rinse under cold water to make sure the grains are separated. Fluff up the grains of rice with a fork.
- Meanwhile, heat 2 tablespoons of the oil in a large wok and fry the tofu for 6-7 minutes over a high hear until golden and crisp. Add the garlic and toss well until the garlic turns light gold, then tip onto a plate. Add another tablespoon of oil to the pan and fry half the spring onions and the carrot for 2-3 minutes. Return the tofu to the pan , add the peas and cooked rice and toss well; cook for a minute more. Drizzle with the soy sauce and sesame oil and spoon into a warm bowl.
- Heat the remaining oil in the wok and when smoking hot add the eggs; cook for a minute until the edges are all bubbly and golden and crisp. Remove with a slotted spoon and frain on kitchen paper.
- Divide the rice between four bowls and top each with an egg. Drizzle with the oyster sauce, scatter with the chilli, sesame seeds and remaining sliced spring onion and serve.
Notes
I love fried rice and you can really pump it up with healthy vegetables when you make it at home. Its such simple comfort food!
Nutrition
Calories: 494kcal
Tried this recipe?Let us know how it was!