This recipe isn’t only perfect when you are graving your favourite take out meal, it also works amazing for left over rice and veggies. It is a tasty weeknight dinner, or quick lunch, that doesn’t take longer than a couple of minutes. You can substitute the veggies in this recipe for any you like, broccoli and green beans work very well. I love to add some hot sauce and avocado to this dish.
( 2 servings)
230g cooked whole grain rice (120g uncooked)
1 medium zucchini
1 medium carrot
150g frozen peas
50g sweet corn
1 spring onion
2-3 tbsp soy sauce
1 tbsp honey
1 tbsp sesame seeds
2 tbsp sesame oil
pepper to taste
Heat the sesame oil in a large pan.
Use a fork to crumble the tofu into small pieces. Cut the zucchini and the carrot into small pieces. Add the tofu, veggies (not the spring onion) and the cooked rice to the pan.
Add soy sauce and honey, turn down to medium heat and stir well for about 4-5 minutes, depending on how crunchy you want your veggies.
Add the sesame seeds to the pan. Cut the spring onion into small pieces and add just before transferring everything into two bowls.
Season with pepper and if you like hot sauce. Serve immediately. Enjoy!