Knocked up a quick pescatarian (could be vegan if made with vegetarian oyster sauce) Sweet & Sour Fried Rice which I thought would make a great student meal. Preparing the vegetables probably takes longer than the stir frying.
You will need a large wok to cook and stir this stir fry successfully.
Serves a greedy 4
500g cooked white or brown rice
400g block of firm tofu, grated
2 medium carrots, grated
Half a sweetheart cabbage, shredded
1 small onion, peeled and sliced into half-moons or a bunch of spring onions, chopped into 1cm pieces
4 rings tinned pineapple, chopped into 1cm pieces (optional)
2cm root ginger, finely chopped
2 large garlic cloves, peeled and finely chopped
2 tbsp vegetable oil
6 tbsp tomato ketchup
4 tbsp sweet chilli sauce
4 tbsp (vegetarian) oyster sauce
4 tbsp light soy sauce
1/2 tsp hot chilli flakes
If you don't have any cooked rice, cook a large mug of basmati rice before you start. It only takes 20 minutes, whilst you prepare the vegetables.
Grate/chop the tofu, vegetables, ginger & garlic, pineapple. Put them on separate plates as they are stir fried at different times.
Heat the oil in a large wok over a high heat until smoking. Add the tofu and stir fry until you can see it start to go golden brown in places.
Push the tofu to one side as best you can and tip in the vegetables, ginger & garlic, and chilli flakes. Push the tofu on top the vegetables so the vegetables are in contact with the hot pan. Leave for a minute or so and then start stir frying. After a minute or so of stir frying add in about 50ml of water to the wok to help the vegetables steam and soften, whilst still stir frying.
When the vegetables are softened to your liking, turn down the heat to medium and stir in the rice and the sauce ingredients. Add a little water if the rice and sauce starts sticking to the wok.
Serve when piping hot
