Ingredients

• 2 teaspoons extra virgin olive oil
• 2 eggs, lightly whisked
• 300g firm tofu, cut into 1.5cm pieces
• 1 red onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 long fresh red chilli, finely chopped
• 2 bunches broccolini, cut into 4cm lengths
• 2 carrots, peeled, cut into matchsticks
• 75g trimmed kale, chopped
• 1 1/2 tablespoons salt-reduced gluten-free soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon Capilano Dark & Bold Honey
• 250g pkt microwave brown rice and quinoa, warmed
• Lime wedges, to serve

Method

• Step 1 Heat 1/2 tsp oil in a large non-stick wok over high heat. Add egg and tilt wok to cover base to make a thin omelette. Cook for 1 minute or until just set. Remove omelette from pan, roll up and slice.
• Step 2 Return wok to high heat. Add 1 tsp remaining oil and tofu. Stir-fry for 2 minutes or until golden. Remove from wok and set aside.
• Step 3 Heat remaining oil in wok. Stir-fry onion for 1 minute. Add garlic and chilli. Stir-fry for 30 seconds then add broccolini, carrot and 2 tbs water. Stir-fry for 2 minutes or until almost tender. Add kale. Stir-fry for 1 minute.
• Step 4 Combine soy sauce, lime juice and honey in a small bowl. Add to wok with rice and quinoa. Stir-fry for 1 minute or until heated through. Divide fried rice among serving bowls. Top with omelette rolls and lime wedges.