Khmer Fried Rice with Smoked Tofu
This recipe from Cambodia is a simple staple food and you can use many leftovers to prepare a completely new dish. The leftover rice in combination with smoked tofu and fresh veggies makes this dish absolutely mouthwatering. For our meal we just used peas and spring onions. But you also can use fresh vegetables like zucchini, green beans, carrots or broccoli. Fact is that this common Khmer dish is a super fast cooked midweek meal. It is prepared in less than 15 minutes.
200 g jasmie rice, pre-cooked
250 g smoked tofu, diced
4 tbs peanut oil
2 garlic cloves, minced
2 red chilis, chopped
½ tsp salt
250 g veggies
2 green onions
1 onion, chopped
2 tbs soy sauce
1 tbs sweet soy sauce
Fresh coriander leaves, for serving
First cook jasmine rice or use leftover rice. Crack eggs in a bowl and beat them lightly with chopped chilis. Scramble eggs, onions and the chilis in a wok with 2 tbs of oil on hight heat until they are fluffy. Set scrambled eggs aside. Reduce heat.
Add remaining peanut oil and stir fry smoked tofu and veggies with garlic, soy sauce and sweet soy sauce. Stir fry for 2 minutes. Stir in salt and pre-cooked jasmine rice. Stir everything very well for two more minutes.
Finally add scrambled eggs, onions and chilis mixture and stir well. Serve fried rice with fresh coriander leaves.
If your rice seems to be to dry when you stir fry it just add a few tablespoons of water or veggie stock.
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