Wok-Fried Rice with Crispy Tofu | Colorful & in 15 Minutes

Cook the jasmine rice according to package instructions and let it cool completely (or ideally use cooked day-old rice). Thoroughly pat the tofu dry with paper towels and cut into approx. 1.5 cm cubes.

Peel the carrot and cut into fine cubes. Wash the spring onions and slice into thin rings, keeping the white and green parts separate. Finely chop the garlic and ginger. Lightly whisk the eggs in a small bowl.

Heat a wok or a large non-stick frying pan over high heat. Add 1 tbsp vegetable oil and fry the tofu cubes on all sides for 4–5 minutes until golden brown and crispy. Remove the crispy tofu and set aside briefly.