Vegan Special 'Egg' Fried Rice

Vegan week continues, much to the children's dismay. Until they spotted the diced tofu which apparently 'is as good as meat'.

Serves 4

4 portions of cooked brown rice
1 block tofu, cubed
1 large grated carrot, or diced red pepper
1 mug of peas, or shredded green cabbage, broccoli, chard, spinach (not included above as didn't have  any!)
Handful of peanuts (optional, for texture)
1 bunch of spring onions, finely chopped
1 large garlic clove, crushed or grated
2.5cm ginger, finely chopped or grated
1 tbsp sunflower oil
1 tbsp sweet chilli sauce
1 tbsp sesame oil
1 tbsp vegetarian oyster sauce

Prepare all the ingredients before you start.

Heat the oil in a wok over a medium high heat. When the oil is shimmering and starting to smoke, start to work quickly. Add the garlic and ginger, stir, add the spring onions, stir, then the other vegetables and tofu.  Stir fry until the vegetables are cooked to your liking.

Add the rice and stir around to reheat thoroughly. You may wish to turn the heat down to stop it catching on the wok.  When the rice is piping hot, turn the heat off and stir in the chilli sauce, sesame oil, and oyster sauce.

NB. I set out to make a vegan Egg Fried Rice with extra veg, but I used a block of extra firm tofu (Cauldron Organic Tofu) which didn't 'scramble' as anticipated.  Silken Tofu would probably scramble, but I've never tried.  The difference in planned texture was not noticed by my children.

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