| 1. |
Cook the brown rice as per packet instructions. Once cooked, spread into a thin layer on a plate to allow to cool. |
| 2. |
Drain and pat dry the tofu. Cut into small, 1-2cm cubes. Heat the 1tbsp of the oil in a large wok, over medium/high heat. Lightly pan fry the tofu until lightly browned. Set aside on a plate with a paper towel. |
| 3. |
Add the remaining tbsp of oil to the wok. Fry the garlic, ginger, and chilli for 30-45 seconds, or until fragrant and lightly coloured. |
| 4. |
Add the onion, carrots, capsicum, and peas. Cook for 3-5 minutes or until just starting to soften. If the vegetables start browning too quickly, reduce the heat and/or add a few splashes of water. |
| 5. |
Add the brown rice, soy sauce, rice wine, and tomato paste, and stir well. Cook for a further 5 minutes or until the rice has heated and the vegetables are cooked (yet still a little bit firm). |
| 6. |
Beat the eggs in a small bowl. In a separate small frying pan, over low/medium heat, add the sesame oil and pour in the beaten eggs and cook like an omelette. Season lightly with salt and pepper. |
| 7. |
Take the eggs of the heat, roll up the omelette and thinly slice into strip, before adding back to the wok with the rice. Stir through the tofu and serve. |
