Vegetable fried rice

1. Break up the cold rice with a spoon. Heat the oil in a large skillet or wok over medium-high heat.

2. Add the tofu and fry for 5 to 8 minutes until golden and lightly crisp.

3. Add the garlic and onion and sauté for 1 to 2 minutes, then add the carrot, peas and corn and cook another 3 to 4 minutes until the vegetables are tender-crisp.

4. Add the rice, break up the clumps, pour in the soy sauce and sesame oil and stir 2 to 3 minutes over high heat until the rice is heated through. Sprinkle with scallions and serve hot.

Tips

• Use cold day-old rice: it is drier, so it fries up with separate grains instead of clumping.
• Keep the heat medium-high and keep stirring so the rice stays dry and fragrant.
• Spread freshly cooked rice in a shallow container and refrigerate within 1 hour; do not use rice left at room temperature overnight.

Substitutions

• For more fragrance, add minced lemongrass and ginger and a squeeze of lime. For a no-alliums version: omit the garlic, onion and scallions.

Storage

Eat the fried rice immediately: the chilled rice has already been reheated, so do not save it for another reheating.

• 430 kcalEnergy
• 18.2 gProtein
• 57.6 gCarbohydrate
• 15.1 gFat
• 4.5 gFibre
• 713 mgSodium

An estimate for reference only, not medical advice.