- 250g brown rice
- 200g block of deep-fried tofu, chopped (can buy at Chinese supermarkets, or just get that marinated tofu Cauldron sell – available in most supermarket vegetarian sections)
- 1 tin sliced mushrooms, drained (or fresh if you prefer, tinned is okay though)
- 1 small pack mange tout, cut into bite size bits
- 1 tin sweetcorn, drained
- Spring onions if you want (onions are my nemesis)
- Olive or vegetable oil
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp dark soy sauce
- 3 tbsp maple syrup (or just golden syrup, something sweet)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic powdr
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2-1 tsp chilli powder
- Cook the rice. I’ve had to be taught how to cook it. Apparently rice cookers are more useful than I thought… Basically, my Chinese flatmate says you have to put the rice in the pan and then fill it up with water about 1/3 of the way up your ring finger. Bring to the boil, put the lid on, and reduce to a simmer. Cook for 30 minutes. In the last 7-8 minutes, add the mange tout into the pan and replace the lid.
- While the rice is cooking, you can chop up the rest of the veg and tofu.
- Fry the tofu in a wok until slightly browned, seasoning with salt and garlic powder, then set aside.
- Add more oil into the pan and fry your mushroom/spring onions for a few minutes, then fry the sweetcorn as well for a couple more. Take off the heat.
- Mix up all your sauce ingredients together in a jug.
- Drain your rice and mange tout, then add into the wok with the mushrooms/spring onions/sweetcorn.
- Cook until all the ingredients are hot, then pour over the sauce, and keep mixing until it’s all coated.