Crispy Garlic & Tofu Fried Rice
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 2 tablespoons sesame oil
- 2 large cloves garlic
- 2 red chillies
- small chunk of ginger
- ½ bunch of spring onions
- 300g mushrooms
- 140g firm tofu
- 200g Savoy cabbages
- 250g cooked rice
- 3.5 oz frozen peas/edamame beans
- 2 tablespoons tamari
- 2 tablespoons of brown rice vinegar
- 100g cashews
- 1 avocado
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Preparation
Step 1
Warm 2 tablespoons of sesame oil in a large wok or frying pan set over medium-high heat. Fry the garlic, chilli, ginger and spring onions for 3–5 minutes, until crisp. Remove from the pan and set aside on some kitchen paper (leaving the oil in the pan).
Step 2
Increase the heat to high, add the mushrooms, tofu and a small pinch of salt. Cook for 10–15 minutes, adding more oil as needed, until golden and reduced in volume.
Step 3
Add the cabbage, rice, peas, tamari and brown rice vinegar. Cook for 4–5 minutes until softened and steaming, then stir in the cashews.
Step 4
To serve, divide into bowls and top with the crispy ginger mixture and some avocado.
Step 5
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