Asian Rice Salad

ingredients

• 3 cups water
• ½ cup long-grain brown rice, rinsed
• 4 eggs, at room temperature
• 200g firm tofu, cut into 2cm cubes
• 2 teaspoons vegetable or peanut oil
• 2 teaspoons chinese five-spice powder
• 100g green beans, halved diagonally
• 4cm piece ginger, cut into matchsticks
• 2 cloves garlic, sliced
• 1 carrot, cut into matchsticks
• ¼ small red cabbage, shredded
• 2 cups bean shoots
• ½ cup coriander leaves
• ⅓ cup flaked almonds, toasted
• 2 tablespoons salt-reduced soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil

preparation 20 min 

1. Combine the water and rice in a saucepan over high heat. Bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until liquid is absorbed and rice is tender (craters will appear on the surface). Remove from heat. Stand, covered, for 5 minutes (do not lift the lid). Stir with a fork to separate grains. Transfer to a shallow glass dish. Chill for 1 hour or until cold.
2. Meanwhile, place eggs in a small saucepan. Cover with water. Bring to the boil, stirring (this helps centre the yolks). Boil for 8 minutes. Drain; refresh under cold water. Peel; halve.
3. Place the tofu, oil and five-spice powder in a bowl; toss to coat. Heat a wok or large frying pan over high heat; stir-fry tofu, beans, ginger and garlic for 3 minutes or until browned and fragrant.
4. Toss the rice, tofu mixture, carrot, cabbage, bean shoots, coriander and half the almonds in a bowl. Whisk soy sauce, vinegar and sesame oil in a bowl. Add to rice; toss to combine. Serve salad topped with egg and remaining almonds.