Cook the Dainty Jasmina Rice Blend according to package instructions.
Take the Tofu and dice it small.
Preheat a wok or large frying pan over high heat. When very hot, add in 2 tbsp oil. When the oil starts to shimmer or starts to lightly smoke, add in the diced tofu. Cook over high heat, tossing periodically, until lightly browned and starting to crisp slightly. About 5 minutes. Remove into a bowl and set aside. Place the wok back over high heat.
When very hot, add in the remaining oil. When the oil starts to shimmer or starts to lightly smoke, add in the onion. Cook for 2 minutes, or until starting to glisten and soften. Immediately, pour in the whipped egg. It should puff up a bit in the very hot oil. Stir the egg gently one time, and when it is mostly cooked, but still a bit liquid, quickly add in the cooled rice. Using a large spoon, stir the rice and the egg together.
Without stirring too much, stir fry the rice and egg together until the rice heats up. As it is heating up, gently press out any clumped up rice with the back of the spoon.
When the rice is warmed through, stir in the reserved tofu, peas, corn, fish sauce or soy sauce, and sugar. Stir to combine and allow to continue cooking over high heat until the peas and corn are warmed through. Adjust seasoning with a bit more salt if needed.
Stir in the sliced scallions and serve immediately.
Subscribe to our newsletter
