You can really put anything in fried rice, but this combination of dinosaur organic kale, sweet corn, peas, curried tofu, and organic alfalfa sprouts really shines. I’m going to be posting a series of easy and simple recipes for back to school/work in the coming weeks and this is one of them. These make great lunches or a quick dinner.
Vegan, Gluten-free
Serves 2-3 Time Needed: about 10 minutes (to make the dish) + 30 minutes (to cook the rice)
Ingredients:
3 cups jasmine white rice, completely cooled or day-old
150g organic frozen kale, corn, peas (you can use fresh veggies too)
60g organic alfalfa sprouts
1 pack Ying ying’s soy food organic Curry Tofu (for a soy-free alternative,
use curried chickpeas)
2.5 tbsp sunflower oil
Salt to taste
Instructions:
- Cook your rice the day before or a few hours before meal time. Don’t use hot/fresh rice – it’ll turn out mushy!
- Fry the tofu on medium high heat. When crispy, set aside.
- Add oil to pan on medium high heat. Add the frozen veggies. When they have softened, add the sprouts and the rice. Stir well. Cook for about 4 minutes. Add the tofu. Stir well. Cook for about another 2 minutes. Salt to taste.
- Bon appetit:)
Lionheads 