Ingredients
- 1 1/3 cups raw white rice (SunRice Low GI white rice was specified)
- 2 cups bean sprouts, trimmed
- 1 cup coriander leaves
- 3/4 cup mint leaves
- 2 green onions, thinly sliced
- 1 red chilli, long and thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 3 teaspoons sesame oil
- 1 teaspoon chilli oil
- 2 teaspoons soy sauce
- 1 teaspoon caster sugar
- 1/4 cup vegetable oil
- 300 grams firm tofu, cut into 3cm pieces
- 4 eggs
- 1/4 cup fried shallots
- Lime wedges, to serve
How to Make
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Step 1: Cook rice following packet directions and then set aside to cool slightly.
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Step 2: Meanwhile, combine sprouts, coriander, mint, onion and half the chilli in a large bowl.
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Step 3: Whisk juice, fish sauce, sesame oil, chilli oil, soy sauce and sugar in a bowl.
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Step 4: Heat vegetable oil in a large frying pan over high heat and cook tofu, turning, for 2 to 3 minutes or until golden and crisp and then transfer to paper towel to drain and then reduce heat to medium-high and cook eggs, in two batches, until whites are set and yolks are still soft and transfer to paper towel to drain.
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Step 5: Add rice and half the dressing to salad and toss to combine, arrange salad mixture and fried tofu on serving plates and top each with an egg.
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Step 6: Sprinkle with fried shallots and remaining chilli and drizzle with remaining dressing and serve with lime wedges.
Tips & Variations
- TIP - squeeze excess liquid from tofu or pat dry with paper towel which will allow it to cook better and to get the golden colour.
We hope you enjoy this recipe!
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