The Stir Fry Rice Recipe I can eat every single week

Von Yeung Man Cooking · 35 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.

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