PREPARATION:
1. Fry the bean curd in the oil over medium heat until golden brown. Put the bean
curd on absorbent paper to drain.
2. Take most of the oil out, leaving about 3 tablespoons. Decrease the heat to low.
Fry the garlic until golden brown and fragrant. Add the carrot and fry until the
carrot is cooked. Add the corn, the sweet pepper; fried bean curd and the steamed
brown rice. Mix together.
3. Season with sugar and soy sauce. Mix again. Place the fried rice on a serving
plate. Garnish with flower-shaped carrot pieces. Serve hot.
