Simple 5-Minute Indian Egg-Tofu Fried Rice

Ingredients: 

• One small green pepper (seeded)
• One medium-sized red onion
• One small carrot (peeled)
• 50 g tofu (cut into cubes)
• 6 egg whites
• soy sauce
• red chilli sauce 
• 1 1/2 tbsp canola oil
• 1/2 tbsp salt
• 1/8 tbsp pepper
• 1/4 tbsp garam masala powder
• 1 tbsp ginger-garlic paste
• 3-cup cooked left-over sona masoori/basmati rice 

Procedure:

• Dice the carrot into small pieces, and do the same for the onions. Cut the green pepper into long slices and cut those slices in half, so you get little bite-sized pieces. 

• Heat up a medium-deep pan, and add in 1 tablespoon of canola oil. Set the stove to medium. Wait for 30 seconds. Toss all three of your cut-up ingredients into the pan.
• In a separate frying pan, add the remaining 1/2 tablespoon of oil, and put the stove on medium-high. Add in the cubed tofu and fry until golden brown on both sides (for each piece).
• In a bowl, beat 6 egg whites with the pepper, salt, and garam masala powder.
• Add in the tofu to the vegetables, and toss well.
• After the onions start browning and become translucent, add in the egg whites into the veggie-tofu mixture. Immediately, but the pan on low heat and continue to mix as the egg whites cook.

• After the egg whites cook through, they'll become firm and won't be as "flexible." Add in the 3-cups of cooked rice, and toss for a minute over medium flame.

• Viola!