An easy recipe for vegan egg fried rice using Cauldron's marinated tofu pieces
Heat the oil in a heavy bottomed frying pan, add the cooked rice, tofu pieces, beans and peas and stir fry for 5 - 8 minutes until piping hot.
Add the spring onions and garlic and fry for a further minute, remove from heat, cover to keep warm while you fry the veg.
Heat the sunflower oil until hot.
Add the vegetables and stir fry over high heat for 2 - 3 minutes until just cooked but still crunchy.
Add the garlic and ginger and fry for a further minute.
Add the sesame oil and tamari plus a good grinding of black pepper and sizzle quickly, remove from heat.
Serve the rice and vegetables piled up on a plate or in separate bowls if you're feeling fancy - we were!