Takeout Conversion Recipe

Inspired by NAMAK

Time30m

Serves4

Matching takeout from a menu in your account. Professional formatting. Designed with your brand.

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Ingredients

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Base Ingredients

2 cups Cooked Rice

3 tbs Aged soy sauce

2 tbs Cooking Oil

Protein Options

1 cup (diced) Chicken breast

1 cup (cubed) Tofu

Vegetable Add-Ins

1 cup (sliced) Bell Pepper

1 cup (sliced) Carrot

1/2 cups (chopped) Green Onion

Seasonings

2 tsp (minced) Garlic

1 tsp (minced) Ginger

1/2 tsp black pepper

1 tbs Toasted sesame oil

Method

Preparation

Prepare Your Ingredients

Dice the chicken breast into small pieces or cube the tofu. Slice the bell pepper and carrot. Chop the green onions and set all ingredients aside.

Cook the Rice

If you haven't done so already, cook the rice according to the package instructions and set it aside to cool slightly.

Cooking

Heat the Oil

In a large skillet or wok, heat the cooking oil over medium-high heat until hot.

Cook the Protein

Add the diced chicken breast or cubed tofu to the skillet. Cook for about 5-7 minutes, stirring frequently, until the protein is cooked through and browned.

Add Vegetables

Add the sliced bell pepper, sliced carrot, minced garlic, and minced ginger to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Combine Rice and Seasonings

Add the cooked rice to the skillet along with the soy sauce, black pepper, and sesame oil. Stir well to combine all the ingredients and cook for another 2-3 minutes until everything is heated through.

Serving

Garnish and Serve

Remove the skillet from heat. Top the dish with chopped green onions, and serve hot in bowls.