Ingredients:
2 cups cooked cold rice
1 tofu cut into cubes and shallow pan fried
2 tbs vegetable oil
5 pips garlic minced
½ tsp grated ginger
¼ cup sliced red capsicum
¼ cup sliced green capsicum
¼ cup baby corn strips
¼ cup carrot julienned
1 ½ tsp red chillie flakes
2 tsp soy sauce, little more if needed
Salt to taste
½ tsp light brown sugar
½ cup basil leaves, sliced
Method:
See that there are no lumps in the cold rice.
Shallow fry the tofu and keep aside.
Heat the oil in a non- stick wok. Add in the garlic and ginger.
Saute for few seconds till fragrant.
Add in the red, green capsicums, also the corn and carrot.
Give a good stir, add in the chillie flakes, soy sauce, salt,
brown sugar and basil leaves. Mix well and reduce the heat.
Add in the cold rice and tofu, and toss the rice gently to mix well.
Serve hot.
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