Ingredients (serves 4):
1 Onion diced
1 Carrot diced
1 Broccoli cut into small florets
3 Spring Onions finely sliced
1 inch of Ginger roughly chopped
1 Garlic clove crushed or chopped
1 Red Chilli finely sliced
Handful of Frozen Peas
Handful of Sweetcorn
280g of firm Tofu cm squared
1 cup of White Rice
Marinade the tofu in 1 tablespoon of Tamari Soy Sauce and 1 teaspoon of Rice Vinegar
Boil white rice, once cooked, drain and set aside to cool.
Put a large frying pan or a Wok on a medium heat with a generous splash of olive oil. Once the oil is warm, add the onions and cook until they start to become translucent, then add the chilli, ginger, garlic and spring onions. Cook for one or two minutes.
In a separate frying pan, heat a dash of olive oil on a low heat, then add the tofu and marinade, stir occasionally.
Add carrot and broccoli to the large pan with the other vegetables and cook for about five minutes.
Add the boiled rice to the pan with the vegetables. Mix well to ensure the vegetables are evenly distributed through the rice. Add a splash of olive oil if required to stop it sticking or burning. Cook for about five to seven minutes, stirring frequently.
Add sweetcorn and peas to the rice and cook for about one minute.
Create a well in the centre of the rice and vegetables and crack the eggs into the centre. Whisk the eggs in the centre without mixing into the rice or vegetables. Stir the eggs every few seconds until they start to resemble scramble, before the egg solidifies start to mix the eggs into the rice and vegetables.
Add the tofu and marinade into the rice and vegetables, cook for about one minute and mix well before serving.