Hi again! Well, tomorrow is Valentines day but we aren’t going to be talking about that.

We found another video that we like titled The Stir Fry Rice Recipe I can eat every single week. The demonstrator is Wil Yeung from Yeung Man Cooking and we thank him for the video.

It’s not the easiest stir fry to put together but it seems worth trying. Start with a 1 cup of jasmine rice and 1 cup of water in a pot at medium high heat. Cover and simmer.

Crumble a 350 gram block of tofu. If you don’t have tofu, you can substitute with a can of chick peas.

Dice 1 red onion and a small carrot. To continue, dice one half of a red bell pepper. Finely chop 2 cloves of garlic. Chop 1 piece of ginger into small pieces. Chop a green onion and some broccoli.

In a pan at medium high heat, add 1 tbs of chili oil. Add the crumbled tofu and sauté for 4 to 5 minutes. He then adds 1 tsp of dark soy sauce and 1 tsp of soy sauce. Sauté for an additional 1 to 2 minutes and set aside.

Add a tsp of avocado oil, the onions and ginger.  Sauté for 4 to 5 minutes. As the rice finishes cooking, add the broccoli, red bell pepper, carrot and 1 tsp soy sauce. Add the tofu back in with the chopped green onion and sauté for an additional 1 to 2 minutes.

At this point, he plates the rice and tops with the vegetables then sprinkles with white sesame seeds.

He tops the dish with a cilantro lime sauce as well as a mango chili sauce.

Click the link below to view the video. Enjoy!

The Stir Fry Rice Recipe I can eat every single week