Savour the Asian flavours and tuck into this vegetarian delight using black rice, tofu and egg,.

Prep Time : 0:25 | Cook Time : 0:25 | Total Time : 0:50 | Serving : 4 person.

Ingredients

• 1 cup black rice

• 300g firm tofu, cut into 1cm thick slices

• 3cm piece fresh ginger, finely grated

• 1 garlic clove, finely chopped

• 2 tablespoons soy sauce

• 1 tablespoon sesame seeds

• 200g green beans, trimmed, halved

• 100g fresh shiitake mushrooms, sliced

• 1 large carrot, cut into thin matchsticks

• 2 tablespoons vegetable oil

• 4 eggs

• 2 tablespoons white wine vinegar

• 3 teaspoons sambal oelek or hot chilli sauce

• Pinch of caster sugar

• 1/2 teaspoon sesame oil

• 100g red cabbage, finely shredded

• 2 green onions, thinly sliced diagonally

Method

• Step 1

  Rinse rice under cold water. Cook rice following packet directions. Keep warm.

• Step 2

  Meanwhile, place tofu in a bowl. Combine ginger, garlic and soy sauce. Pour over tofu. Turn to coat. Set aside for 10 minutes.

• Step 3

  Place sesame seeds on a plate. Transfer tofu to a separate plate, reserving soy mixture. Press 1 side of tofu slices into sesame seeds to coat. Return to plate.

• Step 4

  Heat a large non-stick frying pan over high heat. Cook beans, tossing occasionally, for 3 to 4 minutes or until bright green and charred. Transfer to a plate. Cook mushroom, stirring, for 2 minutes or until golden and just tender. Transfer to a bowl. Add carrot to pan. Cook for 1 minute or until charred. Transfer to a bowl. Cover to keep warm.

• Step 5

  Heat 2 teaspoons oil in pan. Add tofu, sesame-side down. Cook for 2 minutes or until seeds are golden. Turn. Cook for a further 2 to 3 minutes or until heated through.

• Step 6

  Heat remaining oil in a large frying pan over medium-high heat. Crack eggs into pan. Cook for 3 to 4 minutes, for sunnyside up, or until browned underneath and egg white is just set. Remove from heat.

• Step 7

  Whisk vinegar, sambal oelek, sugar, sesame oil and 2 teaspoons water in a small jug. Arrange rice, beans, mushroom, carrot, tofu, cabbage and onion in serving bowls. Season with pepper. Top with a fried egg. Drizzle with a little vinegar sauce. Serve with reserved soy mixture.