Uploaded November 2024 | Updated September 2026, 1 week ago
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LEARN HOW TO MAKE AN EASY STIR FRY RICE BOWL RECIPE TONIGHT!
LAY HO MA (How's it going in Cantonese)! A beautiful medley of veggies on a bed of freshly steamed fluffy white rice sounds sublime! Join me in this episode and learn how to make a delicious stir fry rice bowl easily and quiclky at home tonight!
Ingredients:
1 cup jasmine rice
1 cup water
350g extra firm tofu
1 red onion
1 small carrot
1/2 red bell pepper
2 pieces garlic
small piece ginger
1 stick green onion
150g broccolini
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp dark soy sauce
1 + 1 tsp soy sauce
1 tsp avocado oil
1 tsp white sesame seeds
cilantro lime sauce to serve (youtube.com/shorts/qGgfU4ehI0U)
chili mango sauce to serve (youtube.com/shorts/qGgfU4ehI0U?si=d6CqFhLx888Vyr65)
Directions:
1. In a small saucepan, rinse and drain the jasmine rice 2-3 times. Add 1 cup of water and heat on medium high. When the water begins to bubble, give the rice a good stir. Cover and cook on medium low for 15min
2. Pat dry the extra firm tofu with a paper towel, then crumble into a bowl. Dice the red onion, carrot, and red bell pepper. Finely chop the garlic and ginger. Chop the green onion and broccolini.
3. Heat up a nonstick pan to medium heat. Add in the chili oil followed by the crumbled tofu. Sauté for 4-5mins. Add in the dark soy sauce and 1 tsp soy sauce. Sauté for another 1-2mins. Set the tofu aside
4. After 15mins, turn off the heat on the rice and allow it to steam further for another 10mins
5. Place the nonstick pan back to medium heat and add in the avocado oil. Add in the red onions, garlic, and ginger. Sauté for 4-5mins. Add in the broccolini, red bell pepper, and carrot. Sauté for 3-4mins. Add 1 tsp soy sauce, the crumbled tofu, and the chopped green onions. Sauté for 1-2mins
6. Plate the rice and top generously with the stir fry veggies. Sprinkle over some white sesame seeds and drizzle over some cilantro lime and chili mango sauces to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/UXofbdG5x68
ID: GJUEJ8CF7OHCCI06
TEST THE WATERS WITH SHOPIFY HERE:
shopify.com/yeungmancooking
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY STIR FRY RICE BOWL RECIPE TONIGHT!
LAY HO MA (How's it going in Cantonese)! A beautiful medley of veggies on a bed of freshly steamed fluffy white rice sounds sublime! Join me in this episode and learn how to make a delicious stir fry rice bowl easily and quiclky at home tonight!
Ingredients:
1 cup jasmine rice
1 cup water
350g extra firm tofu
1 red onion
1 small carrot
1/2 red bell pepper
2 pieces garlic
small piece ginger
1 stick green onion
150g broccolini
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp dark soy sauce
1 + 1 tsp soy sauce
1 tsp avocado oil
1 tsp white sesame seeds
cilantro lime sauce to serve (youtube.com/shorts/qGgfU4ehI0U)
chili mango sauce to serve (youtube.com/shorts/qGgfU4ehI0U?si=d6CqFhLx888Vyr65)
Directions:
1. In a small saucepan, rinse and drain the jasmine rice 2-3 times. Add 1 cup of water and heat on medium high. When the water begins to bubble, give the rice a good stir. Cover and cook on medium low for 15min
2. Pat dry the extra firm tofu with a paper towel, then crumble into a bowl. Dice the red onion, carrot, and red bell pepper. Finely chop the garlic and ginger. Chop the green onion and broccolini.
3. Heat up a nonstick pan to medium heat. Add in the chili oil followed by the crumbled tofu. Sauté for 4-5mins. Add in the dark soy sauce and 1 tsp soy sauce. Sauté for another 1-2mins. Set the tofu aside
4. After 15mins, turn off the heat on the rice and allow it to steam further for another 10mins
5. Place the nonstick pan back to medium heat and add in the avocado oil. Add in the red onions, garlic, and ginger. Sauté for 4-5mins. Add in the broccolini, red bell pepper, and carrot. Sauté for 3-4mins. Add 1 tsp soy sauce, the crumbled tofu, and the chopped green onions. Sauté for 1-2mins
6. Plate the rice and top generously with the stir fry veggies. Sprinkle over some white sesame seeds and drizzle over some cilantro lime and chili mango sauces to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/UXofbdG5x68
ID: GJUEJ8CF7OHCCI06
