Fried rice with tofu and Chinese broccoli


Serves: 4
Time to make: 25 mins
Total cost: $13.56 / $3.39 per serve
(at time of publication)

  • 2 bunches Chinese broccoli (gai lan), trimmed
  • cooking oil spray
  • 3 eggs, lightly beaten
  • 1 tablespoon grated ginger
  • 1 large red onion, cut into thin wedges
  • 1 red capsicum, deseeded, thinly sliced
  • 200g Chinese honey soy tofu, sliced (we used Soyco)
  • 4 cups cold cooked white rice
  • 1 tablespoon kecap manis
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce


Step 1 Remove Chinese broccoli stalks (cut in half lengthways if thick) and set them aside. Cut leaves in half, then set aside. Spray a large wok with oil and place over high heat. Add half the egg and swirl over base of wok to form a thin omelette. Cook for 30 seconds, or until just cooked through, then carefully slide out of wok onto a plate. Repeat with remaining egg mixture. Carefully roll omelettes and thinly slice. Set aside and keep warm.

Step 2 Spray wok with a little more oil. Add ginger and Chinese broccoli stalks; stir-fry for 1–2 minutes. Add Chinese broccoli leaves, red onion, capsicum and 1 tablespoon cold water. Stir-fry for 2 more minutes.

Step 3 Add tofu and rice to wok. Stir-fry for 2–3 minutes, or until ingredients are heated through and well combined. Stir through kecap manis, lime juice and fish sauce. Top with omelette pieces and serve immediately.

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