Curry Fried Rice with Tofu and Greens
Fried rice – one of the best things to make with leftover rice. You can pretty much do anything with it and make it a complete, delicious meal in under 30 minutes. This particular version brings in some Thai flavors with curry paste, ginger, garlic, scallions, and lime. I used what I found in my fridge to put this together. Feel free to substitute whatever you have in yours from the protein to the vegetables to the rice.
Start with pressing a one-pound block of firm tofu for about 15 minutes to get out the excess water. Then cut it into small cubes and pat them dry. While the tofu is being pressed, thinly slice 3 or 4 scallions, separating the white and light green parts from the darker green parts. Mince about a 1-inch piece of ginger and 3 or 4 large garlic cloves.
I used about 4 cups of chopped kale and broccoli rabe, keeping in mind that the greens do good down quite a bit. I also added in a handful of baby carrots that were thinly sliced for an extra bit of color.
And of course, now you need the rice. I used about 2 cups of leftover brown jasmine rice, but use whatever you have on hand (also delicious with quinoa).
Heat a large pan over medium-high heat and add enough coconut or neutral oil to coat the bottom. When hot, add the tofu and let it brown for a few minutes on each side. Stir in the vegetables, about 1 tablespoon of curry paste, ginger, garlic, the white and light green parts of the scallions, and a pinch of salt. Cook, stirring often, until the greens are just wilted. Push the vegetables and tofu to the side of the pan.
Add a little more oil if needed on the empty side of the pan, and when it is hot, add in the rice and let it get good and crispy (don’t touch it for about 5 minutes). Then stir the tofu and vegetables into the rice and add in the dark green parts of the scallions. Finish with a squeeze of lime juice and some hot sauce, if desired, and enjoy!
Curry Fried Rice with Tofu and Greens
Ingredients
- 1 lb firm or extra firm tofu
- 2 cups leftover rice
- 4 scallions
- 1 inch piece of ginger
- 3 large garlic cloves
- 4 cups greens (I used kale and broccoli rabe)
- 1 handful of baby carrots (or 1 large carrot)
- 1 tbsp curry paste
- coconut or neutral oil
- salt
- lime juice and hot sauce to finish, optional
Instructions
- Press the tofu to get out the excess water. Cut into small cubes and pat dry.
- While the tofu is being pressed, thinly slice 4 scallions, separating the white and light green parts from the darker green parts. Mince the ginger and garlic cloves. If using leafy greens such as kale, tear the leaves into small pieces. If using heartier greens such as brocolli rabe, cut into small pieces.
- Heat a large pan over medium to medium-high heat and put just enough oil in to coat the bottom. Add the tofu and let brown for about 3 – 4 minutes before stirring.
- Add in the greens and the carrots along with the curry paste, minced garlic and ginger, and the white and green parts of the scallions.
- Move the vegetables and tofu over to the side of the pan and add a little more oil if needed. Then add in the rice and leave it alone for a few minutes until it gets lightly browned and crispy.
- Stir the rice, tofu, and vegetables together. Stir in the dark green parts of the scallions. Finish with a squeeze of lime and a dash of hot sauce if desired. Enjoy!