Meals and Courses

  • about 750 ml (1¼ pints) sunflower oil, for deep-frying
  • ½ x 250 g (8 oz) block ready-fried tofu, cubed
  • 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) green beans, trimmed and finely chopped
  • mint leaves, to garnish

Heat the oil in a deep heatproof saucepan and deep-fry the tofu 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.

Spoon 2 tablespoonfuls of the hot oil into a wok. Heat the oil until hot, then break the eggs into it, breaking the yolks and stirring them around.

Add the rice, 1½ tablespoons of the soy sauce, chillies, fish sauce or salt and green beans and stir-fry for 3–4 minutes. Stir in the tofu and warm through with the rice for another 2–3 minutes. Add the remaining soy sauce to taste if liked.

Transfer to a serving dish and serve immediately with mint leaves scattered on top.

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