The Stir Fry Rice Recipe I can eat every single week 🍚

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and have a longer shelf life.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be a cost-effective alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and can be used for frying.

protein (chicken, beef, or tofu)

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans provide a protein source at a lower cost.

Place 1 cup of jasmine rice into a small saucepan and rinse and drain the rice 2-3 times.

Add 1 cup water to the rice and bring to a boil over medium-high heat.

Once boiling, stir the rice, reduce heat to medium-low, cover, and cook for 15 minutes.

Pat dry 350 g of extra firm tofu and crumble it into a bowl.

Dice 1 red onion, 1 small carrot, and 1/2 red bell pepper.

Chop 2 pieces of garlic, a small piece of ginger, and 1 stick of green onion.

Chop 150 g of broccoli.

In a non-stick pan over medium heat, add 1 tbsp chili oil and sauté the crumbled tofu for 4-5 minutes until it has a crust.

Add 1 tsp dark soy sauce and 1 tsp soy sauce to the tofu and sauté for another 1-2 minutes before setting it aside.

After 15 minutes, turn off the heat on the rice and let it steam for another 10 minutes.

In the same pan, add 1 tsp avocado oil, diced onions, garlic, and ginger, and sauté for 4-5 minutes.

Add the chopped broccoli, red bell pepper, and carrot, and sauté for 3-4 minutes, adding 1 tsp of soy sauce.

Add the crumbled tofu and chopped green onions back into the pan and sauté for another 1-2 minutes.

Plate the rice and generously top it with the sautéed veggies.

Sprinkle over some white sesame seeds and drizzle with cilantro lime sauce and mango chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens