Ingredients
- 300–600g cooked, cold rice (side or main) Tip: Infuse with 3 lime leaves while cooking (available frozen in Asian supermarkets). Brown wholegrain rice works well for extra fibre.
- 280g firm tofu, cubed
- 2–3 eggs (optional)
- 400g (1 tin) Italian/European whole peeled tomatoes
- 2 generous handfuls frozen petits pois (approx. 150g)
- 2–3 spring onions, sliced
- 2–3 cloves of garlic, finely chopped
- ~1 tsp fresh ginger, to taste
- 2 tbsp light soy sauce
- 1 tsp sugar or maple syrup
- 1 tsp white pepper
- 2 tsp five spice
- 2 tbsp neutral oil, plus more if needed
- toasted sesame oil, to drizzle
To finish: Thai basil or coriander, chilli, spring onion, dry-roasted white sesame, sunflower & pumpkin seeds. I also like to add shop bought crispy onions
Directions
Step 1
Pan-fry the tofu with five spice until golden. Set aside.
Step 2
Lightly scramble the eggs, keeping them soft. Set aside.
Step 3
Sauté the spring onions, garlic and ginger. If concerned about burning, add the tomatoes first.
Step 4
Add the European whole peeled tomatoes with a splash of water, squash gently and simmer 5–7 minutes until glossy.
Step 5
Season with soy sauce, sugar and white pepper.
Step 6
Fold in the cold rice, breaking it up and heating through.
Step 7
Add the tofu and frozen peas, then gently fold through the eggs.
Step 8
Finish with a drizzle of toasted sesame oil, fresh herbs & toasted seeds.