Curried Egg Fried Rice with Fried Tofu, Sweetcorn & Peas
Wed, 20 November 2019
Ingredients
100g fried tofu diced or firm tofu
½ bunch green onion, divided
2 garlic cloves
½ inch knob of ginger
4 tbsp. Donegal rapeseed oil
50g cooked sweetcorn
100g cooked green peas
1 tbsp. mild curry powder
300g day-old cooked rice (any type)
3 large eggs
1 scallion, thinly sliced
Soy sauce & pepper to taste
Method
Start by dicing the tofu into 1 cm cubes, and deep fry them at 165°C until brown, drain and rest in bowl for later use.
Next thinly slice both the green onions and garlic cloves and mince the ginger.
Heat a large non-stick pan over medium high heat and add 2 tbsp. of oil. Add green onions (reserve 4 tbsp.), garlic and ginger, sauté until browned.
Add sweetcorn, peas and fried tofu for 2-3 mins.
Season with salt and pepper to taste. Once everything is nicely browned, transfer from pan to a bowl and set aside.
Keeping heat on medium high add remaining 2 tbsp. oil, curry powder and a generous pinch of salt and pepper to same non-stick pan. Stir and toast for about 1 minute. The oil should be a bright yellow colour.
Next add the eggs and stir for 2 mins and add the vegetables mix in.
Add all of your day old rice to same non-stick pan. Stir rice so it is coated in curry oil and then spread rice out as thinly as possible so maximum surface area of rice is touching the pan. Let fry for about 3 mins until rice is hot.
