The other day I went to Wagamama’s and was very inspired by their Yasai Cha Han rice dish – unfortunately it has egg in (although it might be vegan without the egg, will check). Anyway I was suddenly craving a really lovely big bowl of sticky rice with lots of veg and soy sauce – so that’s what I made! This is great for one of those evenings when you just want to make something quick but filling, before snuggling into the sofa with your bowl of nosh and watching TV.
- 1 cup rice
- 2 cups boiling water
- 2 tbsp olive oil
- 1 onion (roughly chopped)
- 2 garlic gloves (crushed)
- 1 courgette (sliced into discs)
- generous handful of sugar snaps
- generous handful of kale
- 1 cup sweetcorn (I used cooked peas because I didn’t have any sweetcorn but I think sweetcorn would be better)
- 200g pack of cauldron tofu pieces (or tofu pieces you have prepared and marinated yourself)
- generous drizzle of soy sauce
n.b. You can add and take out vegetables as your prefer. I find the sugar snaps and sweetcorn are particularly good through.
- Cook the rice in the boiling water in a pan until tender – see my recipe for perfect rice here.
- Meanwhile steam the courgette and sugar snaps for 5 minutes, then add the kale and steam for another 5 minutes. Drain when cooked.
- Whilst the rice and vegetables are cooking, heat the oil in a large frying pan or wok on a high heat for one minute. Add the onion and cook for 5 minutes on a medium heat and then add the garlic and cook for another minute, stirring.
- Add the tofu and cook for a further 3 minutes.
- Finally add the rice, vegetables and sweetcorn and soy sauce to the pan and mix thoroughly. Serve immediately and enjoy!
Lots of love,