Thursday, April 12, 2007

Vegan “Egg” Fried Rice

Egg Fried Rice is a common dish in Chinese Restaurants in the West. This is a vegan version, substituted the egg with firm tofu/beancurd which easily resembles the scrambled egg used in the fried rice. The turmeric powder is added to derive the colour of the egg.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1-1½ tablespoons vegetable oil
° salt and pepper, to taste
° 1-2 tablespoons finely chopped spring onion (optional)

1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.
2. Heat oil in a wok over medium heat and fry scrambled tofu until lightly brown.
3. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through.
4. Add in the spring onion, mix well and serve hot.

1. Rice for frying must be cooked at least 2 hours in advance or the night before.

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