This is a great recipe if you have leftover rice and veggies


  • cooked rice, enough to serve 6 people
  • 1 medium onion, thinly sliced
  • a selection of vegetables (thinly sliced, eg. carrot, courgette, mushroom, peppers, brocolli)
  • tofu
  • a few scallions
  • fresh ginger
  • soya sauce
  • sesame oil
  • 2 free range eggs (optional)
  • cubed or cooked beans


  • If using carrot, cauliflower or broccoli, cut into small pieces and place in a pot with a small amount of water, place a lid on top a cook for 3 minutes until al dente.
  • Set aside. Cube the tofu, place on a plate and marinate with a little soya sauce.
  • If using egg, place a teaspoon of butter into a warm pan. Beat the eggs with a pinch of salt and when the butter has melted pour into the pan. Spread out. Allow to cook until set. Flip over to set the other side. Slide onto a plate.

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