I have seen a few of these kinda recipes on instagram where you more or less just throw a brunch of stuff into a rice cooker and leave it, so I wanted to try making my own. This is a work in progress. It looks a bit shit, but it turned out tasty.
ingredients
- 2 tbsp soy sauce
- 2tbsp vegan oyster sauce
- 1 tbsp minced garlic
- 1 tbsp mushroom sauce
- 1 tbsp Shaoxing cooking wine
- 1 tbsp agave syrup
- 1 tsp sesame oil
- 1 tsp grated ginger
- 300 g firm tofu, cut into 1cm cubes
- 1-2 cups of assorted vegetables, cut fairly small
- 140 g rice
method
- Prepare the rice as you normally would in the rice cooker.
- Mix all the other ingredients in a large bowl, and place them on top of the rice.
- Cook as you normally would, and let it steam for 5-10 minutes at the end.
notes
- I used some frozen peas, carrots and broccoli 🙂
- I topped mine with a little bit of chilli crisp for some extra flavour
- This was improved by reheating in a wok, kinda like fried rice
macros
energy | 2700 kJ |
protein | 35 g |
fat | 14 g |
carbohydrates | 89 g |
fibre | 14 g |
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