140g/5oz basmati rice
1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (I leave the seeds in)
2 tbsp medium curry powder
1 tsp brown or black mustard seeds
2-3 pinches cayenne
100g/4oz marinated tofu (we used Cauldron)
½ bunch spring onions, sliced
handful flat-leaf parsley, chopped
Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.
Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.