Masala sprouts and tofu breakfast rice

Inspired by both the Indian khichdi, a mix of rice and lentils, and its British incarnation, the traditional breakfast dish kedgeree, which combines curried rice with eggs and fish and parsley. I have added sprouts and tofu to the rice in place of the lentils, and eggs and fish, and coriander instead of parsley as well as flavoured it with both North and South Indian spice mixtures. It is good way to use up leftover rice. 

Serves: 2

Ingredients
3/4 cups cold cooked rice 
1/4 cup cubed tofu
1/4 cup lentil sprouts
1/4 cup onion, thinly sliced
1 teaspoon finely chopped ginger
1/2 teaspoon oil
1 teaspoon sambar powder/South Indian curry powder
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon cumin seeds
2 tablespoons chopped coriander, plus a few sprigs (optional) to garnish
Salt to taste

Method
Heat the oil in a pan over a low heat and saute the onion and ginger for about 5 minutes. Add the cumin seeds and continue to cook until the onions have softened. Add the sambhar powder, garam masala and cook for about 30 seconds, stirring constantly to prevent burning. Immediately add the tofu and sprouts and mix to coat well with the spices. Cook for about 2 minutes. Add 1/4 cup/60 ml of water, increase to medium heat and cook, stirring occasionally, until the water is absorbed and the sprouts are tender. Add the cooked rice, mix well and cook until the rice is hot. Stir in chopped coriander, add salt to taste and serve garnished with more coriander if desired.