Ingredients
4 cups cooked white rice, such as basmati
4 Tablespoons peanut oil
1 small white onion
2 green chiles, seeded, optional
1 cup shredded Napa cabbage
1 cup shredded carrots
1 cup cooked green peas
1 block commercially prepared spiced tofu, cut into cubes (or shredded/sliced chicken, beef, pork, as you desire)
4 Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoon ketchup
1/2 teaspoon salt
bean sprouts
fresh cilantro
lemon wedges
Preparation
Chop the onion in a food processor to make a paste. Put the peanut oil in a wok or frying pan over medium high heat. When hot, add the onion (and chiles if using) and fry until soft, about 2 minutes. In the meantime, make the sauce by combining the soy sauce, brown sugar, ketchup and salt and stirring well. Add the cabbage, carrots, peas and tofu (or meat, if using) to the pan and stir quickly to coat with oil and onions. Cook for about 3 minutes more to slightly wilt and soften veggies. Add the rice and the sauce and continue to stir over heat for about 2 minutes more until heated through. Remove from heat and serve. Garnish with bean sprouts, fresh cilantro leaves and a wedge of lemon.
