The Stir Fry Rice Recipe I can eat every single week 🍚

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Rinse and drain the jasmine rice 2 to 3 times. Put it in a small saucepan with 1 cup of water over medium-high heat. When it begins to bubble, stir well. Cover and cook on medium-low for 15 minutes.
2. Turn off the heat and let the rice steam for another 10 minutes.
3. Pat the tofu dry with paper towel and crumble it into a bowl. Dice the red onion, carrot and red bell pepper. Finely chop the garlic and ginger. Chop the green onion and broccolini.
4. Heat a nonstick pan over medium heat. Add the chili oil, then the crumbled tofu, and sauté for 4 to 5 minutes. Add the dark soy sauce and 1 tsp soy sauce and sauté for 1 to 2 minutes more. Set the tofu aside.
5. Return the pan to medium heat and add the avocado oil. Add the red onion, garlic and ginger and sauté for 4 to 5 minutes. Add the broccolini, red bell pepper and carrot and sauté for 3 to 4 minutes. Add 1 tsp soy sauce, the tofu and the green onion and sauté for 1 to 2 minutes.
6. Plate the rice, top generously with the vegetables, sprinkle with sesame seeds and serve with the sauces.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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