1 (15 ounce) package instant vegetable rice mix
3 tablespoons vegetable oil
1 (8 ounce) can chopped green chile peppers, drained
1 (15 ounce) can whole peeled tomatoes, with liquid
1/2 pound shrimp, peeled, deveined and chopped
1/2 pound stiff tofu, cut into 1/2 inch cubes
1 teaspoon sesame oil
1 teaspoon minced fresh ginger root
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon marinated monkfish flakes
1 teaspoon fish sauce
Heat oil in a large skillet over high heat. Add the green bell peppers, and saute for about 5 minutes, or until the seeds are golden. Add the tomatoes, shrimp, and tofu. Fry for 2 to 3 minutes, scraping the pan frequently. Add marinated green chiles, soy sauce, and fish sauce; mix well.