Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the rice
Scrambled egg tofu
Fried rice
How it's done
To cook the rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Loosen the rice with a fork, spread on a tray, cool.
Scrambled egg tofu
Mix the tofu with yeast, onion powder, turmeric, salt and pepper. Heat the oil in a wide, non-stick frying pan. Stir-fry the tofu for approx. 5 mins., remove, set aside.
Fried rice
Heat the oil in the same pan. Add the spring onions, garlic and carrots, fry for approx. 3 mins., stirring occasionally. Add the peas, fry briefly. Combine the soy sauce, rice vinegar, sesame oil and sugar, add with the rice and fry for approx. 10 mins., stirring occasionally. Add scrambled egg tofu, fry briefly. Serve fried rice, garnish with reserved spring onion greens and peanuts.
| Tip: | Ideally, prepare the rice the day before. Ideal recipe for using up leftover rice. |
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