Cook rice per directions on package. Let 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 tbsp oil, sauté onion until translucent, then add garlic and sauté until fragrant.
Add red bell pepper, bamboo shoots, tofu, rice, and sauce. Cook by stirring continuously until all rice is coated with sauce. Season accordingly.
Finally, add the Thai chilies and turn off heat, then quickly fold in Thai basil leaves and stir until all ingredients are well incorporated.
Serve warm with a squeeze of lime juice and the garnishes.
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