Jasmine chorizo fried rice

Rinse 7 tbsp jasmine rice in a sieve then place the rice in a saucepan with 400ml cold water, a pinch of salt and 1tsp rapeseed oil. Bring to boil then turn the heat down and simmer for 15 minutes. When cooked put into a sieve and rinse with hot water.

Meantime dice then stir fry 2 spring onions, quarter aubergine, 1 small carrot, 6 green beans for 3 minutes.

Add 1 rinsed shredded pointed cabbage leaf, 3 rinsed pak choi leaves (leave the thick white base whole and slice the outer green leaf parts), 3 grated garlic cloves and stir fry for a further 3 minutes.

Add a handful of thinly sliced chorizo and stir fry for 1 minute.

The cooked rinsed rice should be ready to add to the stir fry. Using a slotted spoon mix well in with the vegetables. Put a lid on a turn off the heat.

Rinse a handful of spinach and arrange in the centre of your serving plate then top with the stir fry rice mixture to serve with a sprinkle of light soy sauce and a drizzle of sesame oil. 



If you want to know more about tofu check out





Tofu n sweet potato lasagne

Check out my recipe Mushroom Tofu

and
another of my recipes

Tofu in pulses

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

 

Giant lemon pancake n Maple Syrup Dessert

Latest recipe:
15/7/2017

Chilli quorn stir fry

previous main meal recipes

My quick snacks blog -
Beef Quarter pounder cabbage parcel in tomato sauce

Quorn Jasmine Rice

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

 

Crispy half duck with hoisin sauce

 

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