Fried rice with tofu and Chinese broccoli
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Time to make:
$3.39 per serve
(at time of publication)
Full ingredients list:
- 2 bunches Chinese broccoli (gai lan), trimmed
- cooking oil spray
- 3 eggs, lightly beaten
- 1 tablespoon grated ginger
- 1 large red onion, cut into thin wedges
- 1 red capsicum, deseeded, thinly sliced
- 200g Chinese honey soy tofu, sliced (we used Soyco)
- 4 cups cold cooked white rice
- 1 tablespoon kecap manis
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
Nutritional information (per serve)
Instructions and steps:
Step 1 Remove Chinese broccoli stalks (cut in half lengthways if thick) and set them aside. Cut leaves in half, then set aside. Spray a large wok with oil and place over high heat. Add half the egg and swirl over base of wok to form a thin omelette. Cook for 30 seconds, or until just cooked through, then carefully slide out of wok onto a plate. Repeat with remaining egg mixture. Carefully roll omelettes and thinly slice. Set aside and keep warm.
Step 2 Spray wok with a little more oil. Add ginger and Chinese broccoli stalks; stir-fry for 1–2 minutes. Add Chinese broccoli leaves, red onion, capsicum and 1 tablespoon cold water. Stir-fry for 2 more minutes.
Step 3 Add tofu and rice to wok. Stir-fry for 2–3 minutes, or until ingredients are heated through and well combined. Stir through kecap manis, lime juice and fish sauce. Top with omelette pieces and serve immediately.
About this recipe
First published: October 2011