Let cooked rice cool overnight or in a fridge for at least 30 mins, then fluff with a fork to loosen up the grains.
In a heated non-stick pan with 1 tablespoon oil, sauté onion until it turns translucent. Then, add in garlic & sauté until fragrant.
Add red bell pepper, bamboo shoot, tofu, rice & sauce. Cook, by stirring continuously until all rice is coated with sauce. Season accordingly.
Finally, add in the Thai chilies & turn off the heat. Then, quickly fold in Thai basil leaves & give it a good stir until all ingredients are well incorporated.
Serve warm with a squeeze of lime juice & the garnishes.
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