VEGE SPINACH FRIED RICE

Ingredients:

• 1 teaspoon extra virgin olive oil (7g)
• 150g firm tofu, cubed
• 50g carrots, peeled and diced
• ⅓ stalks celery, diced
• 50g onion, minced
• ½ cloves garlic, minced
• salt and ground black pepper to taste
• 65g basmati white rice (raw weight) cooked in 130ml water.
• 2 eggs, beaten
• 100g chopped spinach, thawed
• ½ teaspoon sriracha hot sauce, or to taste

Instructions:

1. Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
2. Stir rice, egg, and spinach into the tofu mixture until the egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.

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