Brown Thai Fried Rice
Vegetarian, Gluten free, Dairy free
- 4 garlic cloves
- 2 tbsp grapeseed oil
- 200g firm tofu - sliced into baton shapes
- 740g cooked brown jasmine rice - cold
- 1 red onion - sliced
- 100g broccoli - sliced
- 2 eggs beaten
- 2 tbsp fish sauce
- 1 tbsp manuka honey
- 1/4 cucumber - finely sliced
- 1 tomato - cut into wedges
- 1/2 lime
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Firstly, cook the rice. Rinse and drain the dry rice and then add to a saucepan with 1.6 ltr water. On a hob, allow the water to heat and cook on a medium high heat for about 20 minutes, until half the water has evaporated. Then, lower the heat and cook the rice for a further 15 minutes. Remove from the heat and allow to cool.
Next, prepare the tofu, red onion, broccoli, cucumber and tomato.
Heat the oil in a wok and fry the onion and garlic for 30 seconds. Add the tofu and stir fry for 2 minutes or until golden. Then add the rice and stir fry for 2 minutes.
Next, add the onion and broccoli and stir-fry for 2 minutes. Make a hole in the centre of the rice mixture and pour in the beaten eggs. Lightly scramble for 30 seconds. Next add the fish sauce and honey and stir together.
Remove the rice mixture from the heat and divide into bowls. Serve with slices of cucumber, tomato wedges and a wedge or two of lime and sprinkled with pepper.
There seems to be a lot of garlic in this dish but it's one of the main ingredients so don't feel you should scrimp on them
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