1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp. 2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute. 3. Add the stock, bring to boil and simmer for 5 minutes 4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
