Satay kebabs with egg fried rice

A healthy homemade take-away.

Serves 2


For the satay sauce

  • 1 tablespoon of smooth peanut butter
  • 1 tablespoon of warm water
  • 1 tablespoon of mirin
  • 1 tablespoon of dark soy sauce
  • 1 teaspoon of sesame oil
  • 1 clove of garlic (thinly chopped)
  • 1 shallot (thinly chopped)
  • Pinch of chilli flakes

For the kebabs

  • 1 red bell pepper (sliced)
  • 1 courgette (sliced)
  • 4 mushrooms (quartered)
  • 280g tofu (cut into cubes)

For the rice

  • 2 handfuls of rice
  • Sesame oil
  • 1 teaspoon Soy sauce
  • 2 eggs
  • 1 handful of soy beans
  • 2 spring onions (finely sliced)


Cook and drain the rice.

Mix together the satay ingredients. Mix the tofu into the sauce and leave to marinate for around 10 minutes.

Soak some wooden skewers for 5 minutes.

Place the kebab ingredients alternately onto the sticks and grill for around 10-15 minutes until hot through.

Heat a little sesame oil and soy sauce in a frying pan and add the eggs. Cook for 30 seconds, on a medium heat, whilst whisking the eggs a little to break them up.

Add the beans and onions. Slowly, add a little rice at a time to the pan and mix into the egg. Ensure the rice is piping hot all the way through, before serving with the kebabs.

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