Hunan Fried Rice
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon dark sesame oil
- 1 tablespoon light brown sugar
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 1⁄4 - 1⁄2 teaspoon cayenne
- 1 lb extra firm tofu, drained and cut into 1/2-inch dice
- 2 teaspoons cornstarch
- 2 tablespoons cold-pressed canola oil
- 1 red bell pepper, chopped
- 1 cup shredded cabbage
- 1⁄4 cup minced scallion
- 3 cups cold cooked rice
directions
- In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
- Add in the tofu and refrigerate for 30 minutes.
- Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
- Heat the oil in a large skillet or wok over med-high heat.
- Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
- Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
- Add in the rice and stir-fry until heated through and well combined.
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