Malaysian-Style Rice Bowl
A flavorful and easy-to-make rice bowl dish inspired by Malaysian cuisine, perfect for a quick lunch or dinner.
Ingredients
- ●1 cup uncooked white ricepreferably day-old rice
- ●2 tablespoons coconut oilor other vegetable oil
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 cup bean sproutsfresh or frozen
- ●1/2 cup tofucubed
- ●2 tablespoons soy sauceor to taste
- ●1 tablespoon fish sauceoptional
- ●1/4 cup chopped fresh cilantrofor garnish
Instructions
- 1
1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
- 2
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
- 3
3. Add the minced garlic and cook for 1 minute, until fragrant.
- 4
4. Add the bean sprouts and cook until they start to soften, about 2-3 minutes.
- 5
5. Add the cubed tofu and cook until lightly browned, about 3-4 minutes.
- 6
6. In a small bowl, whisk together the soy sauce and fish sauce (if using).
- 7
7. Pour the soy sauce mixture over the tofu and bean sprouts mixture, and stir to combine.
- 8
8. Cook for an additional 1-2 minutes, until the sauce has thickened.
- 9
9. To cook the rice, heat the remaining 1 tablespoon of coconut oil in a small saucepan over medium heat.
- 10
10. Add the uncooked white rice to the saucepan and stir to coat with oil.
- 11
11. Add 2 cups of water to the saucepan and bring to a boil.
- 12
12. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water has been absorbed and the rice is tender.