Crusty Rice with Tofu and Vegetables
Prep Cook rice according to package directions and set aside to cool and dry out.; Shred carrot and slice scallions.; Preheat a large skillet over medium-high heat.
| Ingredient | Mass | Operations | ||
|---|---|---|---|---|
| water | 475 g2 cups | Cook rice in water until done | Combine cooled rice with tofu mixture | Heat oil in skilletadd rice mixture, press down, cover and cook 10 min, then flip and cook until crispy up to 20 min |
| brown rice | 185 g1 cup | |||
| tofu | 455 g1 pound | Mix tofucorn, peas, scallions, carrot, basil, and salt | ||
| frozen corn | 1 cup | |||
| frozen peas | 1 cup | |||
| scallions | 6 | |||
| carrot | 1 | |||
| fresh basil leaves | 1/4 cup | |||
| salt | 1/4 teaspoon | |||
| prepared rice | 555 g3 cups | |||
| vegetable oil | 27 g2 tablespoons | |||