Everything stir fry
A quick and easy way to save some tired looking vegetables from your fridge
Servings: 1 portion
Ingredients
- 100 g tofu
- 200 g green beans
- 1 green onion
- 150 gram cooked rice
- 1 egg
- Sesame oil to fry in
Sauce:
- 2 tbsp soy sauce
- 1 ½ tbsp sesame oil
- ½ tbsp vinegear
- 1 garlic minced
- 2 centimeter ginger minced
- 1 red chili
Instructions
- Start by pressing tofu between two paper towels.
- While it’s pressing, cut the green beans and slice the spring onion.
- Prepare the stir fry sauce.
- Mince garlic and ginger.
- Half and divine chili and cut into smaller pieces.
- Whisk all ingredients together.
- Heat up a frying pan, or wok if you have it and add in sesame oil.
- Slice the tofu in thin slices and add to your pan with the green beans. Let fry together for about five minutes to let the tofu get some colour.
- Add your cooked rice and mix well.
- Push your vegetables and rice to the side, crack the egg into the pan and quickly stir to make scrambled egg.
- Once the egg has hardened, mix it with the rice and vegtables.
- Add the sauce and let cook until stir fry is ‘dry’.
- Cut the green onion and add it to your pan before plating,
- Serve right away piping hot.
Notes
Use which ever vegetables you have in your fridge that needs to be saved. Cooking time will depend on size and texture. Larger vegetables first, smaller towards the end.