Serves:4
Preparation time:15 minutes
Cooking time:15 minutes
Ingredients:
- 4 cups cooked Jasmine rice, cold
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoon Chang's Original Fish Sauce
- 2 teaspoons hot sauce
- 300g firm tofu, patted dry and diced into 1cm cubes
- 3 tablespoons cooking oil
- 1 large brown onion, diced
- 3 garlic cloves, minced
- 3 green onions, sliced on the diagonal
- 1 carrot, finely diced
- 1 red capsicum, finely sliced and diced
- 2 eggs, whisked
- Sea salt and pepper
To serve:
- Cucumber slices
- Mint leaves
- Chilli slices
Method:
- Heat oil in a large wok and over a high heat add the tofu and carrot. Stir fry for 4 minutes or until lightly golden. Add the onion, garlic and capsicum and stir fry for a further 2 minutes.
- Push the ingredients to the side and pour the eggs onto the other side and quickly scramble the eggs for about 30 seconds.
- Add the cold rice and combine well, then pour over the Tamari Light Soy Sauce, Fish Sauce and hot sauce. Stir fry for 2 minutes and finally add the green onions and season. Combining well.
- Serve garnishing each plate with mint leaves, cucumber slices, chilli slices and a lime wedge.
