Satay kebabs with egg fried rice

A healthy homemade take-away.

Serves 2

Ingredients:

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)

Method:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s