Tofu and Vegetable Fried Rice

This is a very quick but nutritious main meal.
500g 1 Lb long grain rice, cooked
2 Tblsp olive oil
300 g 12 oz firm tofu, cut into 1 cm 1/2 inch cubes.
200 g 8 oz baby pak choy, shredded
250 g 8 oz frozen mixed vegetables, peas, carrots, sweet corn
1 1/2 Tblsp sweet soy sauce
1 Tblsp soy sauce
2 spring onions, thinly sliced
Heat the oil in a wok over a high heat. Stir fry the tofu for 2 minutes, until golden. Add the vegetables and stir for another minute until tender. Add the cooked rice and soy sauces.
Stir fry for 2 minutes until combined and heated through. Stir in half the spring onions.
Serves 4 people.
Serve hot in a large bowl topped with remaining spring onions or in 4 individual bowls topped with the spring onions.
My Grandchildren enjoy this dish. Maybe that is because they do not have to wait too long for it to cook.

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