Vegetarian Fried Rice

Ingredients

• 1/2 serving rice vinegar
• 1 tbsp soy sauce
• 2 servings tofu
• 2 medium eggs
• 1 cup, dry, yields brown rice, uncooked
• 1 small red capsicum, finely diced
• 2 tbsps olive oil
• 1 tbsp seasame oil
• 2 small carrots, finely diced
• 2 cloves garlic, finely diced
• 1 tsp fresh ginger, grated
• 1 small brown onion, finely sliced
• 1/2 cup frozen peas, defrosted
• 1/2 tbsp tomato paste

Directions

1. Cook the brown rice as per packet instructions. Once cooked, spread into a thin layer on a plate to allow to cool.
2. Drain and pat dry the tofu. Cut into small, 1-2cm cubes. Heat the 1tbsp of the oil in a large wok, over medium/high heat. Lightly pan fry the tofu until lightly browned. Set aside on a plate with a paper towel.
3. Add the remaining tbsp of oil to the wok. Fry the garlic, ginger, and chilli for 30-45 seconds, or until fragrant and lightly coloured.
4. Add the onion, carrots, capsicum, and peas. Cook for 3-5 minutes or until just starting to soften. If the vegetables start browning too quickly, reduce the heat and/or add a few splashes of water.
5. Add the brown rice, soy sauce, rice wine, and tomato paste, and stir well. Cook for a further 5 minutes or until the rice has heated and the vegetables are cooked (yet still a little bit firm).
6. Beat the eggs in a small bowl. In a separate small frying pan, over low/medium heat, add the sesame oil and pour in the beaten eggs and cook like an omelette. Season lightly with salt and pepper.
7. Take the eggs of the heat, roll up the omelette and thinly slice into strip, before adding back to the wok with the rice. Stir through the tofu and serve.