Fried rice with tofu and Chinese broccoli
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.