Per serving (387g) Calories 389, Fat 16g, Saturates 9.7g, Sugars 16g, Salt 3.9g
Make the paste by pulsing all the ingredients together in a blender until smooth and combined, adding a splash of water to loosen if necessary.
Heat the 1 tablespoon of coconut oil in a large frying pan or wok and add the tofu, carrots, green beans and pineapple chunks. Fry over a medium heat until the tofu is starting to become golden at the edges.
Scrape the paste into the same pan and fry for a couple of minutes, until fragrant.
Add the rice to the the pan and mix everything well. Continue to cook, stirring occasionally until the rice is piping hot throughout.
Add the soy sauce, ketjap manis, and a squeeze of lime and stir well to combine.
Mix the ingredients for the omelette in a bowl until as smooth as possible. Heat the oil in a small frying pan and pour in a thin layer of batter to coat the bottom of the pan. When the underside is golden, flip and cook on the other side. Repeat until you’ve used all the batter. Roll the omelettes up and slice to create ribbons.
Serve the rice in warm bowls, with your choice of garnishes and some omelette strips. Squeeze over extra lime to serve.
Competition will run until deadline specified on individual competition...
Slow Cooker Coconut and Blueberry Rice Pudding This simple...
One-Pot Jackfruit and Vegetable Curry This one-pot Jackfruit and...