Recipe

Breakfast

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Green Onions (Scallions)
Brown Basmati Rice
Chili Jam
Eggs
Silken Tofu

Egg-Fried Rice

From Jamie Oliver's 5 Ingredients
Total time: 10 min
Servings: 4
  • 12 Green Onions (Scallions)
  • 16 oz. Brown Basmati Rice, cooked & cooled
  • 4 tbsp. Chili Jam
  • 4 Eggs
  • 10 oz. Silken Tofu
  • Put a large non-stick frying pan on a medium-high heat. Trim and finely slice the scallions and fry with 1 tablespoon of olive oil for 1 minute. Add the rice, chili jam, a splash of water, and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.
  • Push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds. Break in the tofu, then fold the rice back through the egg until it's all looking good. Taste and season to perfection. Lightly oil the inside of a bowl, add the egg-fried rice, genly compacting it with the spatula, then proudly turn out onto a plate, retro style.