1. 1

   Step 1

   Cook 400 g of rice in 960 ml of water until tender. Set aside.

2. 2

   Step 2

   Peel and grate 1 carrot. Cut 1 red bell pepper into strips and 1/4 of a red cabbage into thin strips.

3. 3

   Step 3

   Cut 200 g of tofu into cubes.

4. 4

   Step 4

   Heat 2 tablespoons of vegetable oil in a pan.

5. 5

   Step 5

   Sauté the prepared vegetables along with 75 g of peas and 1 bunch of bean sprouts until soft.

6. 6

   Step 6

   Cook the tofu cubes in the same pan until lightly browned.

7. 7

   Step 7

   Turn up the heat and add the cooked rice and tofu to the pan.

8. 8

   Step 8

   Pour 60 ml of soy sauce over the mixture.

9. 9

   Step 9

   Stir-fry everything over high heat for 5-7 minutes, stirring constantly.

   Timer 7 min
10. 10

    Step 10

    Taste and adjust the salt with 1/2 teaspoon of salt if necessary.

11. 11

    Step 11

    Serve the dish sprinkled with 1 teaspoon of sesame seeds.

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