Speedy fried rice

This bowl brings:
33g plant protein
6g fibre
Golden crumbled tofu, fluffy day-old rice, and colourful veg all tossed together in minutes

Great one for when you can't be bothered to think too hard about dinner.

Speedy Fried Rice
Serves 2

Base
2 portions cooked rice (ideally a day old)
1 block firm tofu, crumbled by hand
Oil, for frying

Veg & Flavour
1 onion, diced
2 garlic cloves, minced
0.5 cup edamame beans (defrosted if frozen)
0.5 red pepper, diced
0.5 cup sweetcorn (tinned or frozen)
2 tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
Optional: sriracha, to taste

To Top
Fresh coriander, chopped
Spring onion, sliced
Sesame seeds

Method

Crumble & fry the tofu:
Crumble the tofu with your hands into rough, uneven pieces. Fry in a little oil on medium-high heat until golden and slightly crispy — it'll take on an egg-fried-rice texture.

Cook the veg:
In the same pan, add a little more oil and sauté the onion until soft. Add the garlic, red pepper, edamame, and sweetcorn, and cook for a few minutes until just tender.

Fry the rice:
Add the rice to the pan, breaking up any clumps. Stir-fry on high heat for a few minutes until heated through and starting to crisp in places.

Bring it together:
Return the tofu to the pan, add the soy sauce, mirin, sesame oil, and sriracha if using, and toss everything together until well combined.

Serve:
Divide between bowls, scatter over fresh coriander, spring onion, and sesame seeds to finish.