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Fried rice

  • serves 3
Takeaway
Chinese
Cast-iron

Overview

At-home-takeaway staple!

Ingredients

  • 1 block tofu

  • 1 tsp salt

  • 2 tbsp cornflour

  • 1 carrot

  • ½ onion

  • 2 cloves garlic

  • 1 tsp msg

  • 1 red pepper

  • ½ cup peas

  • ½ tub shiitake mushrooms

  • 1 tsp ground ginger

  • ¼ cup soy sauce or tamari

  • 1 tbsp rice wine vinegar

  • 1 tbsp sriracha sauce

  • 1 tbsp maple syrup

Method

  1. Drain the tofu, pat it dry and then dice it into 1-2cm cubes.

  2. Coat tofu chunks in cornflour, msg and salt and then mix together well.

  3. Heat some oil in a wok over medium-high, cook the tofu until browned and crispy, and then set it aside.

  4. Prepare the vegetables - dice carrots, peppers and mushrooms into 1cm cubes, and finely chop onion and garlic.

  5. Heat some oil in a wok over medium-high heat, and add the mushrooms and onions. Stir fry for a few minutes until the liquid has cooked off.

  6. Add the carrots and peppers to the wok and continue stir frying for a couple of minutes.

  7. Add the garlic to the wok and continue stir frying for a couple of minutes.

  8. Move the vegetables across to one side of the pan and add a little oil to the wok.

  9. Add the cooked rice, smash it up, mix the vegetables in then stir fry for a minute.

  10. Add the soy sauce (or tamari), rice wine vinegar, maple syrup, sriracha and ground ginger to the wok and mix into the rice thoroughly.

  11. Add the peas and tofu chunks into the wok.

  12. Continue stir frying until the rice is cooked throughout.