Egg Fried Rice with Tofu and Peas
One of the best things we can do for our environment is to stop throwing away food. One third of the food produced in this world is thrown in the waste bin. That’s insane! If you just start with this recipe for Egg Fried Rice and have a creative mind in the kitchen, we’re sure you can find some left-overs to use in this dish.
Every cuisine has it’s own leftovers meal. In Sweden, it’s called “Pytt i Panna” and contains meat, all kinds of roots and is served with pickled beetroot and a fried egg. The Asian kitchen instead has Fried Rice. A much better option if you ask us.
Love your leftovers
Far too often we overestimate our families’ appetites. We serve dinner, we fill our lunch boxes, but still there is half a pot of rice left. You know you shouldn’t throw food away, so you put it in a jar in the fridge. Then you leave it there until it’s moldy and then you throw it away anyhow.
We should instead think of our leftovers as a chance to be creative. Honestly, some of our best food experiences are based on fridge cleanings. So who knows which unexpected combinations are hiding in your fridge! Next time, try to start planning your meal from what leftovers you have.
Want another perfect leftovers meal? Try this One pot vegetarian meal with halloumi cheese.
The trick with tofu
Let’s just admit it: We have struggled with tofu. We have found it tasteless with an unpleasant grainy texture. But since we consulted a friend of ours who knows a lot about asian cooking, a love for tofu has evolved.
Tofu needs some special treatment. It comes in a liquid but secret number one is to get rid of as much of that liquid as possible. This is easily done by wrapping the whole piece of tofu in a kitchen cloth and put it under pressure. A cast iron pan or a mortar works fine. Then leave it under pressure while preparing secret number two: the marinade. Tofu doesn’t carry much flavor in itself, so it needs to marinate. Japanese soy sauce, sesame oil, garlic and ginger are excellent ingredients for this purpose. Check recipe below for one version.
The trick with texture
Flavor is of course a major thing for a meal to be tasty, but it’s not the only one. We often forget the importance of texture. Crunchy, creamy, crumbly. Greasy gooey, moist. Combining different textures lifts a dish to a higher level. Our trick in this egg fried rice is to fry the rice crispy, and keep the broccoli raw and crunchy.
The perfect way to do something delicious with your leftovers. Tasty and easy to make.
- 250 g firm tofu
- 1/2 cup japanese soy sauce
- 1 clove garlic
- 1 tbsp sugar
- 1/2 cup neutral oil
- 3 cups bolied, cold rice
- 3 cloves garlic
- 1 carrot medium size
- 2 scallions
- 2 inches fresh ginger
- 2 eggs
- 100 g green peas
- 100 g sesame seeds roasted
- 2 tsp sesame oil
- 2 tbsp japanese soy sauce
- 2 tbsp hoisin sauce
- 1/2 broccoli
Wrap the tofu in a kitchen cloth and put it under your mortar or another heavy object at hand. This is to press out as much liquid as possible. Leave it under pressure while you prepare the marinade.
Mix together soy sauce, grated garlic and sugar in a bowl.
Release the tofu from the cloth and cut it into cubes and put it into the marinade.
Slice down garlic, carrot, scallions and ginger into small pieces.
In a large pan, heat up some of the neutral oil and add the sliced vegetables above.
Add the rest of the oil and put in the rice. Quickly toss it around so that all the rice is coated with oil. That keeps it from burning in the bottom of the pan. Let the rice get a slightly golden color
Push the rice to the sides of the pan and make a crater in the middle.
Crack the eggs in the crater, gently whisk and let the egg cook for a couple of minutes.
When the egg is getting firm, blend it with the rice and add the tofu and the green beans.
Add sesame seeds sesame oil, soy sauce and hoisin sauce to taste. Season with salt and pepper.
Break the top of the broccoli to small pieces and sprinkle over the rice. (Save the rest of the broccoli for another meal, for example our One Pot Vegetarian Meal with Pumpkin and Halloumi)
Ready to serve.