Macadamias give traditional fried rice a special touch. Even kids will love this easy and yummy dish which makes the perfect mid-week meal or quick lunch using leftover rice. You could also serve it as a side dish as part of a banquet.
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Servings 4
Course Light Meal
Preference Dairy Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy
Ingredients
2cupsrice
2 1/2tbspmacadamia oil
2eggslightly beaten
200gfirm tofucubed
1/4cupsoy sauceor to taste
2tbspgingerfinely grated
3clovesgarlicfinely chopped or crushed
4spring onionswhite part only, finely sliced
1/4cupchivesfinely chopped
1/2cupcoriander leavesroughly chopped
1/2cupmacadamiasroasted
To serve
Chilli flakes
Instructions
Cook the rice and set aside to cool.
Heat 2 teaspoons of macadamia oil in a wok or large frying pan and pour in the eggs. Allow to cook on one side before flipping and cooking the other side. Remove, set aside and when cool, cut into strips.
Add another tablespoon of macadamia oil to the pan and cook the tofu, stirring continuously for 2-3 minutes, until tofu starts to turn golden. Add 1 tablespoon of soy sauce and stir to combine. Remove and set aside.
Heat remaining tablespoon of macadamia oil in the pan and add ginger and garlic. Cook, stirring for 1 minute. Add the rice and remaining ingredients and stir until the rice is warmed through. Add soy sauce to taste. Stir through egg and tofu and serve sprinkled with chilli flakes.