Curried Fried Rice with Tofu

This fried rice is pretty simple to make, and it’s quick, especially if you big-batch cook the rice on the weekend. When doing meal plans for people, I recommend they big-batch cook certain foods on a Sunday before the work week starts. Chop all the vegetables you’ll want in quick stir-frys, tacos, omelets, salads, and as snacks. Cook all grains you’ll eat for breakfast, lunch, and dinner (quinoa, steel-cut oats, rice…) or par-cook them so they’re nearly done and can be finished in minutes for a quick meal. I also often make a batch of hummus over the weekend for the week ahead. Little things you can do to make life easier and ensure you’re eating ageless. With big-batch cooking in mind, I created this recipe for curried fried rice. It’s tasty, really flavorful from the curry powder, chiles, fresh ginger, and garlic, and it’s healthy. Vegetarian with the eggs, vegan if you skip the eggs and add more tofu. I think you’ll like this dish. 

Curried Fried Rice with Tofu
Serves 4
An insanely flavorful curried fried rice that's a perfect quick weeknight meal.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons red palm oil (or coconut oil)
  2. 3/4 cup diced tomatoes
  3. 1 1/2 tablespoons curry powder
  4. 2 tablespoons fresh ginger, peeled and minced
  5. 1 Thai bird chile, seeded, minced
  6. 4 garlic cloves, minced
  7. 2 shallots, minced
  8. 4 cups leftover or cooked and cooled brown basmati rice
  9. 2 cups extra-firm tofu, cubed (12-16 ounces)
  10. 2 large eggs, lightly beaten
  11. 1/2 cup coarsely chopped basil
  12. 1 cup coarsely chopped cilantro, stems and leaves
  13. 1/2 cup coarsely chopped mint
  14. 1/2 cup scallions, green and white parts, thinly sliced
  15. 1 lime, juiced
  16. 1/2 tablespoon tamari or soy sauce
  17. Sea salt, to taste
  18. Pepper, to taste
  19. 1/4 cup unsalted roasted peanuts, chopped
Instructions
  1. In a large skillet, melt the red palm oil over moderately high heat. Add the tomatoes, curry powder, ginger, chile, garlic and shallots and cook, stirring, until the shallots begin to brown, about 4 minutes.
  2. Stir in the rice and tofu and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Stir in the lime juice and tamari.
  3. Using a spoon, make a hole in the middle of the rice and add the eggs and let them cook, undisturbed, until the bottom starts to set.
  4. Stir in the basil, cilantro, mint, scallions, and season with salt and pepper, to taste.
  5. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.
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