A vibrant recipe from Claire Thomson to beat off those January blues.
Ingredients
- 300 g short grain rice brown or white, as you like
- Vegetable or sunflower oil to fry
- 1 large carrot peeled and cut into thin matchsticks, or coarsely grated
- 200 g tofu sliced into 1cm pieces, I used smoked tofu
- 2 large mushrooms sliced into 1cm slices
- 1 small head broccoli cut into florets- or use purple sprouting
- a handful beansprouts soaked in boiling water then drained
- 4 eggs
- For the dressing:
- 3 tbsp light or dark soy sauce
- 2 tsp soft brown or caster sugar
- 4 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 2 tbsp chilli paste e.g. gochujang or use 2 tsp chilli flakes
- To serve:
- 1 heaped tbsp kimchi per serving optional
- ½ bunch spring onions trimmed and thinly sliced
- 1 heaped tsp toasted sesame seeds per serving optional
- Chilli sauce or hot sauce of your choice
Servings:
Instructions
- Mix all of the ingredients for the dressing together and put to one side in a small serving bowl.
- Wash and cook the rice in 450ml of water in a pan covered with a tight-fitting lid for between 15 to 20 minutes, until all the water is absorbed and the rice is tender.
- Get ready to stir-fry with a wok or large frying pan over a high heat.
- Stir-fry the carrot in one tablespoon of oil for about one minute until lightly bronzed but still with crunch, then put to one side on a plate. Next, fry the tofu and mushrooms using a splash more oil for a couple of minutes until just coloured. Put to one side with the carrot.
- Steam or boil the broccoli florets for two minutes, then drain.When the rice is ready, at the last minute, fry the eggs in a splash more oil over a moderate to high heat to your liking, for between two to four minutes.
- Divide the rice among the serving bowls, adding the stir-fried vegetables and tofu, the steamed broccoli, softened beansprouts and, finally, place the egg on top. Then spoon over the sesame dressing.
- Add the kimchi, if using, and the sliced spring onions. Scatter with extra toasted sesame at the table if you like, and add a few drops of chilli sauce or hot sauce of choice. Alternatively, you can use more chilli flakes or chilli paste to taste.
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