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Fried rice salad
Fried rice salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and easy vegetarian fried rice salad with honey soy tofu for busy weeknights.
Ingredients:
  • 270g (1 1/3 cups) jasmine rice
  • 9.20 gm grapeseed oil
  • 2 eggs, lightly whisked
  • 110g (2/3 cup) frozen peas, just thawed
  • 1 red capsicum, deseeded, finely chopped
  • 200g packet honey soy tofu, sliced
  • 2 green shallots, trimmed, sliced
  • Fried shallots (optional), to serve
  • 80ml (1/3 cup) light soy sauce
  • 36.80 gm grapeseed oil
  • 1 tsp sesame oil
  • 2 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 2.60 gm hot chilli sauce (optional)
Instructions:
  • Whisk all dressing ingredients together using a fork in a jug.
  • Bring a big pot of water to a boil. Cook the rice for 12 minutes, stirring occasionally, until tender. Drain and rinse with warm water, then transfer to a bowl and mix in two-thirds of the dressing. Let it sit for 10 minutes to absorb the flavors.
  • In a hot wok or small non-stick pan, add oil. Season the egg with salt and white pepper, then pour into the pan. Cook briefly, swirling the pan. Once set, loosen edges with a knife, roll up, transfer to a work surface, and slice into thin strips.
  • Combine the peas and capsicum with the rice, then transfer the mixture to a serving bowl or platter. Drizzle with the remaining dressing and garnish with egg, tofu, shallot, and fried shallot, if desired.

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