Yield: 4 Servings
4 c Cooked rice
2 T Vegetable oil
1 lg Onion, finely chopped
2 Garlic cloves, minced
1 lg Carrot, scrubbed & diced
1 md Green pepper, diced
1/2 c Frozen corn &/or peas
1 3″ piece ginger, sliced
1/2 t Chili pieces, or to taste
1 lb Tofu, cut into strips
Salt & pepper, to taste
Ensure that the rice has been cooked ahead of time & is well cooled.
Heat vegetable oil in a wok. When hot, add onions & garlic & fry for
minutes. Add the carrots & stir-fry for 2 minutes. Add the rest of
the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the
chili pieces & ginger root. Cook for a few seconds. Carefully stir in
the rice & tofu strips. Lower heat & continue to cook, stirring
occasionally for 5 minutes. Add enough soy sauce to coat the rice &
cook for a further 5 minutes on low heat, stirring often to prevent
sticking. Season if desired with salt & pepper.
Serve when heated through.
This goes great with spicy tofu dishes or works well on its own as a
main dish in its own right. If serving it with another tofu dish, omit
If you desire something hotter, add more chili pieces. Use pieces
rather than powder because they are hotter.