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Spiced Fried Rice with Smoked Tofu and Peas

Dried pigeon peas are traditionally used in Rice and Peas but can be hard to find. They also take a long time to cook from dry, so use any tinned beans and fresh or frozen garden peas. This is delicious rice dish can be eaten on it's own but we serve it with our Roasted Peanut, Sweet Potato and Okra Curry.

Spiced Fried Rice with Smoked Tofu and Peas

Serves 4

Prep time 25 minutes | Cook time 5 minutes

Ingredients

  • 200g white basmati rice
  • 1 tin black-eyed peas, 275g drained weight
  • 2 tsp cumin seed, crushed
  • 1 tsp coriander seed, crushed
  • 5cm cinnamon stick
  • Pinch of cayenne
  • 100g smoked tofu
  • 100g frozen peas, defrosted
  • 4 spring onions, finely sliced
  • Small handful of freshly chopped coriander leaf
  • Juice of one lime
  • Big pinch of salt and black pepper
  • 2 tsp sunflower oil for frying

Method

  1. Wash the rice until the water runs clear. Place in a saucepan and cover with 450mlcold water. Bring to the boil, reduce the heat to a gentle simmer and cover with a lid. Simmer on a low heat for 5 minutes or until all the water is absorbed. Leave the rice to sit with the lid on for 10 minutes to fluff up.
  2. While the rice is cooking prepare the rest of the ingredients. Crush the cumin and coriander seeds. Slice the smoked tofu into thin 3cm long slices. Defrost the frozen peas and slice the spring onions
  3. In a wok heat 2 teaspoons of sunflower oil and fry the tofu for a few minutes, then add the crushed cumin and coriander, cinnamon stick and cayenne, stir for a few seconds then add the drained beans. Stir and fry for a few minutes, then add the spring onion and stir-fry for a few seconds.
  4. Add all the rice a big spoonful at a time while stir-frying, the rice should be coated in the spice and heated through well. Keep the rice moving, add the peas, coriander leaf, season with salt and pepper and give it a good squeeze of lime.
  5. Serve with our Roasted Peanut, Sweet Potato and Okra Curry.

Delicious food photography by Rob Wicks of Eat Pictures.

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