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RICE SALAD

Rice Salad in Golden Pockets
By Chef Ling Halbert

reparation : ±10 mins
Cooking : ± 15 mins
Serves : 6 – 8

Ingredients

1 pack fried tofu pockets
2 cups cooked brown rice
1 pcs fresh tomato (not ripen)
1/2 cup 3-in-1 frozen peas, corn kernels and carrot
1/3 cup fresh coriander
1/3 cup sesame seeds
½ lemon or lime
3 tbsp soy sauce
3 tbsp mayonnaise

Preparation

• Pre-cook the brown rice
• Wash and chop the coriander
• Chop the tomato into small cubes
• Separate the tofu pockets carefully and gently squeeze out excess water
• Pour boiling water onto a bowl of frozen peas, corn and carrot. Stir for awhile then drain them. Do this step twice to ensure they are cooked and ready for consumption!

Method

• In a large bowl, mix brown rice, peas, corns, carrot, sesame seeds, soy sauce, mayonnaise, lime juice and coriander well
• Spoon the rice mixture into the pockets and garnish with coriander

Tips:

1.Tofu pockets can be purchased from Coles or Asian supermarket on the Japanese food section
2.The ingredients in this recipe are for suggestions only ! Please feel free to add other ingredients that you and your loved ones enjoy..
PS: mushrooms are a great addition to this.