High-Protein Tofu Fried Rice

Ingredients

• 400 gextra-firm tofu, extra-firm, cubed
• 3large eggs
• 150 gshelled edamame (frozen)
• 240 gdry long-grain white or basmati rice, cooked, chilled
• 100 gfrozen green peas
• 2medium carrots, diced
• 2green onions
• 2¼ tbsplow-sodium soy sauce
• 2 tsptoasted sesame oil
• 1¼ tbspcanola or avocado oil

Method

1. Make the rice a day ahead if you can and chill it; cold, dry rice fries without going mushy. Press the tofu for 10 minutes and cut into 1.5 cm (1/2 inch) cubes.

2. Heat half the canola oil in a wok or large non-stick skillet over medium-high heat. Fry the tofu, turning every 2 minutes, until crisp on all sides, about 8 minutes. Tip out.

   8 min timer

3. Add 1 tsp of oil, pour in the beaten eggs and scramble for about 2 minutes until just set. Tip out.

   2 min timer

4. Turn the heat to high, add the rest of the oil and stir-fry the carrot, peas and edamame for 2 minutes.

   2 min timer

5. Add the cold rice, break up the clumps and press it against the pan. Cook for 4 minutes, tossing every minute, until hot and lightly crisp.

   4 min timer

6. Add the tofu, egg, soy sauce, sesame oil and sliced green onion and toss for 1 minute until everything is hot. Serve.

Storing and reheating

Keeps 3 days.