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This is an easy one-pot dish that uses up leftover rice, turning it into a nourishing and satisfying meal.

The trick to making this tasty is to use a strong umami ingredient, which in this case is fermented tofu

with two types of soy sauces . You should also layer your ingredients on top of the rice, so that during the

cooking, the juices from the veggies and mushrooms seep into the rice. Thus I usually use vegetables with

a higher water content to avoid drying out the pot too much while cooking. A claypot can impart a nice

char fragrance when cooked right. To make this a balanced meal, I added tofu. Since rice always pairs

best with strong flavours, I avoided using just plain tofu and chose to fry it beforehand.