Monday, October 27, 2008

fried rice


2 cups of white rice
4 1/2 cups of water
1/2 block extra firm tofu
3 heads of baby bok choy
4 eggs
1/4 cup soy sauce
2 Tbsp sesame oil
1 1/2 Tbsp rice wine vinegar
2 Tbsp canola oil
2 tsp red pepper flakes
1 tsp garlic powder
1 1/2 tsp minced ginger

Cook the rice in a rice cooker- it takes 4 1/2 cups of water to cook 2 cups of rice in a rice cooker. Sear the tofu in a wok with soy sauce and sesame oil. When the rice is ready, add the rice and eggs to the wok and stir vigorously to disperse the ingredients around. Add the seasonings. When the egg is fully cooked, add the bok choy and sautee for another 5 minutes.

So delicious and easy- I went back for seconds.

1 comment:

  1. This looks amazing! Makes me miss home.. eh hem, but more importantly, I HAVE THOSE CHOPSTICKS! :D