Ming Tsai's Sweet Potato-Ginger Fried Rice

Chef Ming Tsai believes that the foods you eat can help prevent cancer. Tofu, for instance, contains isoflavones which have been shown in studies to prevent tumor growth and keep your body healthy. Whip up this fried rice for dinner and start reaping the health benefits. 

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6 Large slices of ginger
1 Small sweet potato (peeled and small dice)
2 cups Long grain rice (washed)
2 3/4 cups Low sodium chicken stock
Salt and pepper (to taste)
Grapeseed or vegetable oil
1 package Silken tofu

Place a medium saucepan on the stove and add a little oil.

Sauté the ginger for one minute. Season with salt and pepper to taste. Add sweet potato and rice and sauté for three minutes. Add the chicken stock, stir and taste for proper seasoning and add salt and pepper to taste if needed.

Cover the saucepan with a lid and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes. Turn off the heat, let the rice stand covered, to plump for 20 minutes.

Once the rice is cooked, top the hot resting rice with four even slices of tofu to heat up. Place the lid back on the sauce pan for four to six minutes to allow tofu to warm. Serve with mushroom stir fry.