I used to love ‘Chinese Egg Fried Rice’ and haven’t had it, obviously, for a long time.

Last night I saw a film where they were enjoying this dish so I decided to make my own version of this earlier and to be honest, it was absolutely delicious so I wanted to share the recipe with you so you too can enjoy it.

Serves 2

Ingredients

2 cups rice (I use Basmati rice) washed and rinsed about 5 times or until the water runs clear of starch

1 block of firm tofu (today I used a smoked variety) – grated or cut in very small pieces/cubes
1/4 inch grated fresh ginger
Pinch of turmeric powder
1/2 tsp black salt
Pinch of black pepper
2 tbsp soya sauce (I use Braggs)
1/2 cup Shiitake mushroom, stalk removed and chopped into small pieces
1 cup of green peas (frozen works well)
1 tsp truffle oil
1 tsp olive oil

Method

  1. In a saucepan, cook the rice in 5 cups of salted water and bring to boil.  Once the water has come to boil, turn the heat down, put the lid on and simmer for 5 minutes until rice is cooked
  2. In a deep frying pan, add the oils, black pepper, soya sauce, ginger and turmeric
  3. Add the mushrooms and saute for 2 minutes
  4. Add the tofu and saute for 2 minutes
  5. Add the peas and saute for 5 minutes (the water from when the peas were frozen helps to add moisture to the pan)
  6. Add the black salt and stir
  7. Turn the heat down and cook for a further 5 minutes
  8. Add the cooked rice, mix and taste to see if you need to add any additional flavours
  9. Once ready, serve in a bowl and enjoy

Optional extras:
– I love pineapple so next time will be adding chopped pieces of pineapple to this dish which I remember works well
– Crushed peanuts or cashew nuts as garnish helps with additional crunch
– A sprinkling of toasted sesame seeds works well as a garnish just before serving

A lovely, tasty and nutritious gluten free dish cooked up in 20 minutes.

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