Breakfast fried rice with tofu, peas and carrots

Ingredients

For 1 serving

• Basmati rice45 g
• Tofu120 g
• Peas50 g
• Carrots0.5
• Spring onions1
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• Turmericto taste
• Saltto taste

Contains: soy, sesame,

Method

1. Use cooked, well-chilled basmati rice; if you don't have any, boil it in salted water for 12 minutes, drain and spread it on a plate until cold and dry, so it stays separate in the pan.
2. Drain the tofu, pat it dry and crumble it by hand; peel the carrot and cut it into dice of about 5 mm; trim and slice the spring onion, keeping the green part aside.
3. Heat the sesame oil in a wok or wide frying pan over medium-high heat and stir-fry the tofu with a pinch of turmeric for 4 minutes, until golden and slightly dry.
4. Add the carrot, peas and the white part of the spring onion and cook for 3 minutes, stirring, until the carrot is tender but still crunchy.
5. Add the rice and tamari and stir-fry over high heat for 2 minutes, stirring constantly, until the rice is hot and lightly toasted.
6. Turn off the heat, finish with the green part of the spring onion and serve.