34min 4 ppl
Holy Basil Fried Rice with Tofu
18 minutes
4 people
Medium31–60 min or 7–12 steps
18 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 20g
Carbs 56g
Fats 18g
About this dish
The vegetarian side of Thailand's everyday plate, crumbled tofu blasted hot and fast with chilli and garlic, tossed through holy basil and crowned with a crisp-edged fried egg.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic cloves6
- Bird's Eye Chillies6
- Holy basilleaves picked30 g
Dairy & Eggs
- Eggs4
Plant Proteins
- Firm tofucrumbled400 g
Dried Goods
- Jasmine ricecooked400 g
- Sugar1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oildivided3 tbsp
Utensils
- Mortar and pestle
- Wok
- Frying pan
- Chopping board
- Sharp knife
Method
1
Using a mortar and pestle, pound the garlic and chillies together to a coarse paste.
Approx. 3 minutes
2
Heat 2 tablespoons of the vegetable oil in a wok over high heat and fry the paste for 1 minute until fragrant.
Approx. 1 minute
3
Add the crumbled tofu and stir-fry for 5 minutes until lightly golden.
Approx. 5 minutes
4
Stir in the light soy sauce, vegetarian oyster sauce, dark soy sauce and sugar, and toss for 2 minutes to combine.
Approx. 2 minutes
5
Add the holy basil leaves and toss for 1 minute until wilted.
Approx. 1 minute
6
Heat the remaining oil in a frying pan over high heat and fry the eggs for 3 minutes until the whites are crisp and the yolks still runny.
Approx. 3 minutes
7
Divide the rice between four plates and top each with the tofu and a fried egg.
Approx. 3 minutes
