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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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