Tofu and Egg Fried Rice – Makeover for leftovers

Remember that tofu scramble I made the other day? No? Go read that first and then talk to me. Anyway, I had a bunch of leftovers from that so as the leftovers queen that I am, I made fried rice with it. I had just about half a cup of the tofu scramble so I decided to add eggs to the mix to increase the quantity. I had cooked rice from the night before. Looks like I was all set, no? No. I ran out of soy sauce and fish sauce. My two essentials for Indian-Chinese cooking. But I needed a sauce. So I mixed char siu, rice vinegar, and chilli sauce together and stirred it into the fried rice.

Many times you might not have all the ingredients you need to make something you have in mind. But you’ve got to improvise, my lovelies. If you do have soy, go on and add a dash. If you don’t, it’s alright. What’s important is that you have a hot meal that you’d enjoy with some friends, family, or even all by yourself watching an old favourite like Miss Congeniality.

Note: If you don’t have the tofu scramble ready, simply crumble 50 gm tofu and increase the quantity of the sauce and veggies

Ingredients:

Tofu scramble – refer to recipe here

Onions – 1 med chopped

Carrots – 1 cup diced

Capsicum – 1 cup diced

Green chilli – 1 chopped

Ginger – 1 inch piece minced

Garlic – 2 cloves minced

Pepper powder – 1 tsp

Eggs – 2 whisked

Coriander leaves and stems – handful

Cooked rice – 1 cup or as required

Salt to taste

Oil to cook (I use coconut oil)

Sauce:

Char siu – 2 tsp (replace with hoisin or oyster)

Rice vinegar or regular vinegar – 2 tsp

Chilli sauce – 2 tsp

Sesame oil – 1 tsp

Method:

Heat the oil and saute the onions, carrots, green chilli, and capsicum.

Once the carrots are slightly cooked, add the coriander stems, ginger and garlic.

Add the tofu scramble with and mix well.

Add the whisked eggs in and scramble along with the veggies.

Mix the ingredients for the sauce and pour it into the tofu and egg mix.

Tip the rice in along with the salt.

Mix it all very well.

Garnish with coriander leaves. Again, I topped all this with my favourite sriracha sauce and a fried egg.