Cantonese-style fried rice with tofu, edamame and peas

Ingredients

For 1 serving

• White rice50 g
• Tofu150 g
• Edamame80 g
• Peas60 g
• Carrots50 g
• Spring onions30 g
• Turmeric1 pinch
• Tamari1 tablespoon
• Garlic1 clove
• Peanut oil8 g

Contains: nuts, soy,

Method

1. Cook the rice in plenty of boiling water for 12–14 minutes, until tender, drain and spread it on a plate to cool: cold rice, ideally from the day before, fries into separate grains.
2. Meanwhile peel the carrots and cut them into 5 mm dice, finely chop the garlic and slice the spring onions into rounds.
3. Pat the tofu dry and crumble it with your fingers together with the turmeric; heat half the peanut oil in the wok over medium heat and scramble it for 3 minutes, until dry and yellow like egg; set aside.
4. In the remaining oil stir-fry the garlic, carrots, peas and edamame over high heat for 4 minutes, until the carrots are tender-crisp.
5. Add the rice, tofu and tamari and stir-fry over high heat for 3 minutes, stirring constantly, until the rice is hot and the grains separate; finish with the spring onions.