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Servings:

Vegetarian Thai Basil Rice

This Thai basil rice will delight vegetarians and meat eaters alike! Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.

Total Time

30min

4.7

3 Ratings

Author: ZaTaYaYummy

Servings:

Ingredients

•

3.5 oz

Extra Firm Tofu , thawed, rinsed

•

1 handful

Fresh Basil

•

1/4 cup

Yellow Bell Peppers

•

Red Bird's Eye Chili Pepper

•

2 cloves

Garlic , minced

•

Large Red Onion

•

Eggland's Best Classic Egg

•

1/2 tsp

Granulated Sugar

•

1/3 cup

Water

•

1 tsp

Soy Sauce

•

2 Tbsp

Mushroom Sauce

or Oyster Sauce

•

1/3 cup

White Rice

Cooking Instructions

Freeze Extra Firm Tofu (3.5 oz) . Squeeze it dry. Crumble it until it resembles mince.

Mince Red Bird's Eye Chili Pepper (4) .

Chop Yellow Bell Peppers (1/4 cup) into cubes.

Roughly chop Red Onion (1) .

For the sauce, in a bowl, mix together Granulated Sugar (1/2 tsp) , Water (1/3 cup) , Soy Sauce (1 tsp) and Mushroom Sauce (2 Tbsp) .

In a wok, add in oil on medium high heat. Sauté Garlic (2 cloves) and chili padi together until golden brown.

Add onion and tau kua. Stir fry for a minute.

Throw in bell pepper and Fresh Basil (1 handful) . Continue to stir fry until basil has shrunken down.

Bring the heat down to low and drizzle in the sauce. Let it cook until sauce is absorbed by tau kua and sauce is thickened. Add some extra water if needed.

10.

Transfer to a plate with cooked White Rice (1/3 cup) .

11.

Beat an Eggland's Best Classic Egg (1) . Heat up oil in your wok to medium-high heat and add in the egg. Let it cook until golden brown on each side.

12.

Transfer the omelet into the dish. Serve warm.

13.

Serve and enjoy!

Nutrition Per Serving

CALORIES

517

FAT

11.1 g

PROTEIN

24.4 g

CARBS

81.5 g