Chilli Rice

By Stephanie Lambley & Luke Bishop
Instagram @vegetarianculinarian

Fried rice that is deceivingly spicy and packed full of tofu and veggies!

1 cup uncooked rice

1/2 block of cubed firm tofu

1 diced onion

1 cup edamame beans

1 finely diced carrot

1 can of corn

1 cup diced mushroom

4 tbsp soy sauce

Sesame oil

Fresh chili and shallots to serve

Cook rice until al dente. In a wok, cook onion until brown and add rest of veggies and tofu. Stir fry for 5-7 min and set aside. Heat up sesame oil in the wok and add the rice, flipping constantly for 5 min. Add soy sauce, approx 1-2 tbsp @culleys habanero sauce, and the stir-fried mix. Serve with fresh chili and shallots! 🌶