Eight Treasure Rice
(Serves 4 as a main)
300g long grain rice
650ml chicken stock
125g tofu
½ teaspoon smoked paprika
½ tablespoon maple syrup
½ tablespoon soy sauce
175g diced bacon lardons
1 tablespoon oil
25g finely shredded ginger
2 cloves garlic, finely sliced
200g purple sprouting broccoli, stalk sliced and florets halved, blanched in boiling water for 2 minutes and drained
175g shitake or regular mushrooms, sliced
150g raw king prawns
125g frozen peas
35g roasted peanuts
1 teaspoon toasted sesame seeds
50ml light soy sauce
2 teaspoons fermented red chilli paste
1 teaspoon sesame seeds
Place the rice and stock in a saucepan with a lid and cook until rice is cooked and stock absorbed. Cool and fluff up with a fork.
Mix the tofu with the maple syrup, ½ tablespoon soy and smoked paprika. Place on a tray lined with parchment and roast in a 200oc oven for 10 minutes.
Heat the oil in a wok and add the bacon. Cook until crisp and add the ginger and garlic. Cook for a minute and then add the mushrooms and prawns. Stir for a minute then add the peas and broccoli. Add the rice, light soy, chilli paste and sesame oil and stir well.
Spoon into bowls and garnish with the peanuts and sesame seeds.
