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Okinawa Taco Rice

Time: ≤30mins Veg. Cat.: Ovo-vegetarian Cooking: Stir-fry Category: Homey Dish Servings: 2 Author: Candice (Candice Kitchen)

Ingredients

OmniPork

230g

Lettuce

¼ (cut in stripes)

Tomato

x1

Onion

½ (diced)

Avocado

x1 (diced)

Canned Tomato

½

Daiya Grated Mozzarella

Egg

x2

Rice

x2

Minced Garlic

1 tbsp

Sea Salt

Black Pepper

Seasoning

Light Soy Sauce

1 tbsp

Italian Black Vinegar

1 tbsp

Dark Soy Sauce

½ tsp

Sugar

½ tsp

Steps

Step 1

Wash, drain and cut lettuce, tomato, avocado and onion into smaller pieces.

Step 2

Add oil into the wok and turn the heat down once the oil starts boiling.

Step 3

To make the sauce, add oil into a heated wok and fry garlic and onion until fragrant. Put aside.

Step 4

Add light soy sauce, Italian black vinegar, dark soy sauce and sugar into the sauce. Boil until it has thickened and put aside.

Step 5

Add rice onto a plate. Evenly spread the sauce, lettuce, tomato, avocado and place the egg on top. Sprinkle Daiya grated mozzarella to serve.