Fried Rice, Tofu & Vegetables

7 Oct

This is a wonderful hearty dish of fried brown rice with seasonal vegetables and oriental seasonings. Perfect with aubergines, peppers and long beans but works equally well with courgettes, french beans, carrots and peppers.
Serves 2

  • 2 portions of cooked brown rice
  • 1 small cake tofu, cubed
  • 1 small aubergine, cubed
  • handful green or long beans, sliced
  • 1 green pepper, sliced
  • 1 small onion, minced
  • 2 cloves garlic, crushed
  • Handful beansprouts (optional)
  • 1 tbsp dried seaweed salad (optional)
  • 1 tbsp sesame seeds


  • 2-3 tbsp light soy sauce
  • 1 tbsp fish sauce (optioanl)
  • 1/4 – 1 tsp chilli flakes/powder to taste
  • pinch sugar

Mix up the sauce and prepare all the ingredients, set aside ready to use. Put a large pan or wok over a high flame and add a thin layer of oil. Add the aubergines and tofu, stir and fry until the cubes start to turn golden then add the beans, stir-fry for 1 minute then add the garlic, onion, pepper and dried seaweed. Fry until the beans are cooked but still bright green with some bite. Add the rice and sesame seeds, stir and fry until warmed through then add the sauce and bean sprouts, stir and cook for a further minute then serve.

Recipe Source
Devised and tested in my kitchen using seasonal vegetables from our garden and larder ingredients.


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