World Cuisine

Ingredients
  • about 750 ml (1¼ pints) sunflower oil, for deep-frying
  • ½ x 250 g (8 oz) block ready-fried bean curd (tofu), diced
  • 2 eggs
  • 250 g (8 oz) cold cooked rice
  • 1½–2 tablespoons light soy sauce
  • 2 teaspoons crushed dried chillies
  • 1 teaspoon fish sauce or salt
  • 125 g (4 oz) French beans, finely chopped
  • 25 g (1 oz) crispy mint, to serve (optional)
Directions

Heat the oil in a wok and deep-fry the bean curd over a medium heat until golden brown on all sides. Remove from the oil with a slotted spoon, drain on kitchen paper and set aside.

Remove most of the oil from the wok, leaving behind about 2 tablespoonfuls. Heat this oil until hot, then crack the eggs into it, breaking the yolks and stirring them around.

Add the rice, 1½ tablespoons soy sauce, chillies and fish sauce or salt and French beans and stir-fry for 3–4 minutes. Stir in the bean curd and warm through with the rice for another 2–3 minutes.

Turn on to a dish and serve with the crispy mint, if liked.

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