Khow Phad Sapparot - Jae Recipe
Jasmine rice stir-fried with tofu, egg, pineapples, onions, broccoli, carrots, napa cabbage, snap peas and corn.
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Ingredients
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Main Ingredients
Sauces and Seasonings
Method
Preparation
- 1
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- 2
Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat and sauté the tofu until golden brown. Remove and set aside.
Cooking
- 3
- 4
Add Pineapple and Tofu
Mix in the diced pineapple and cooked tofu, then pour in the soy sauce, salt, and pepper. Stir well to combine all ingredients.
- 5
Incorporate Rice and Eggs
Push the vegetable mixture to one side of the skillet. In the empty space, crack the eggs and scramble them until cooked. Then, add the cooked jasmine rice to the skillet, mixing everything thoroughly.
- 6
Final Touches
Stir-fry the mixture for another 2-3 minutes until everything is heated through. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.
