Prep Time: Under 20 mins
Cook Time: Under 20 mins
( Leftover rice works best for this fried rice. If you dont have any at hand, then cook the rice and let it cool. Then use. You can make this into a fancy meal by adding bok choi, cabbage and even a few roasted peanuts. I did try that way and it turned out relish. I used dark soy, the reason for the dark colour of the rice. If you dont have basil leaves in stock, just use cilantro instead. Works great too. And no, you need to have tofu for this. Paneer just wont work. I did try and it was nothing short of a disaster.You can also add scrambled eggs to this rice. Soy sauce has some added salt in it so keep an eye on the salt.)
What you need?
Cooked Rice 1.5 cups
Onions 2 medium sliced thinly
Tomato 1 medium chopped finely
Bell peppers chopped finely ½ cup
Spring onion a small bunch chopped finely
Basil leaves 5 to 6
Bok choi 1 chopped finely
Lemon grass 1 tablespoon
Soy sauce dark or light 2 tablespoon
Tofu firm cubed ½ cup
Olive oil 2 tablespoon
Salt to taste
How to make it?
Heat a kadai with olive oil.
Stir fry the tofu till light brown on both sides. Drain on a kitchen towel.
Now, in the same kadai, add the onions and saute till pink.
Add bell peppers and spring onions next and saute till the peppers wilt a little.
Add tomatoes and saute till oil separates.
Now, add the lemongrass and mix well.
Add the soy sauce next and combine well.
Add the cooked rice, tofu and basil leaves with salt to this mixture and mix gently but firmly.
Serve hot with tomato ketchup and a lemon wedge.