Rice Pan with Tofu

Rating: 2.44 / 5.00 (16 Votes)

Total time: 30 min

Servings: 3.0 (servings)



For the rice pan, finely chop the onion and garlic cloves, peel the carrots and cut into small sticks, the bell bell pepper and tofu into small pieces.

Cook the rice with 150-200 ml of coconut milk according to the instructions (add more water if needed). In a wok, sauté the onion and garlic in a little sesame oil, add the carrot sticks and tofu and bell bell pepper.

Season with soy sauce and stir in 50 ml coconut milk and a little water if needed and simmer. Add the peas and stir in the rice at the end of the cooking time and mix everything well.

Season and mix in an egg at the end.

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