VEGETARIAN FRIED RICE

Enjoy this quick and easy fried rice for your next meat-free meal.

PREP TIME: 10 MINS COOK TIME: 5 MINS SERVES 1 (AS A MAIN)

1 tsp olive oil

60g egg, whisked

200g pre-cut or stir-fry vegetables 1 Tbsp water

100g SOYCO Japanese Tofu,

cut into thin strips

½ x 120g SunRice Basmati

Quick Cups

1 Tbsp fresh lemon juice

1 tsp salt-reduced soy sauce

1 tsp sweet chilli sauce

1 Heat half the oil in non-stick wok over medium-high, brushing oil over the sides of the wok. Pour egg into wok, turning wok to coat the sides. Cook for 1-2 minutes or until egg is set. Transfer to a board. Cut into strips. Set aside.

2 Heat remaining oil in a wok over high. Add vegetables and stir-fry for 2 minutes. Add water, cover and cook for 1 minute or until vegetables are tender. 3 Add tofu and rice to wok. Toss to combine. Heat through. Add combined lemon juice, soy and sweet chilli sauce. Toss to combine. Toss in egg. Serve.

COOK’S TIP

You can also use any leftover vegies you have in your fridge instead of buying pre-cut ones. Just slice or chop them up so you have the same weight as specified in the recipe.