300g Short Grain Rice (600g cooked)
300g Water
200g Carrots
4 Cloves Garlic
125g Peas
75g Green Onions
540g Tofu
100g Soy Sauce
30g Rice Vinegar
Salt and Pepper to taste
Yield: Approx. 1650g
Prepare rice. Saute carrots and garlic until soft. Add peas and cook a few minutes. Add tofu, green onions, soy sauce, rice vinegar, salt, and pepper to the wok. Cook another couple minutes. Add rice and cook another minute or two until all ingredients are heated through and combined.
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