Kim­chi and tofu fried brown rice

donna hay - Fresh + Light - - Fresh -

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.

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