Kimchi and tofu fried brown rice
1 teaspoon sesame oil
4 cloves garlic, thinly sliced
1 leek, white part only, thinly sliced into rounds
2 cups cooked brown rice+, cooled
300g firm tofu, crumbled
1 bunch (360g) gai lan (Chinese broccoli), trimmed and sliced
½ cup (70g) frozen peas, thawed
2 tablespoons oyster sauce
1½ cups (300g) kimchi, chopped micro (baby) purple shiso leaves, to serve
Place a wok over high heat for 2 minutes or until very hot. Add the oil, garlic and leek and cook for 4 minutes or until golden. Add the rice and tofu and cook, tossing, for 6 minutes. Add the gai lan and peas and cook for 2 minutes. Add the oyster sauce and kimchi and cook for 1 minute. Top the rice with shiso to serve. SERVES 4– 6.
+ 1 cup (200g) uncooked brown rice makes 2 cups cooked brown rice.