Description
Scale
Ingredients
- 2 tablespoons red palm oil (or coconut oil)
- 3/4 cup diced tomatoes
- 1½ tablespoons Madras curry powder
- 2 tablespoons fresh ginger, peeled, minced
- 1 Thai bird chile, seeded, minced
- 4 garlic cloves, minced
- 2 shallots, minced
- 4 cups leftover or cooked and cooled brown basmati rice
- 2 cups extra-firm tofu, cubed ((12-16 ounces))
- 2 large eggs, lightly beaten
- ½ cup coarsely chopped basil
- 1 cup coarsely chopped cilantro
- ½ cup coarsely chopped mint
- ½ cup scallions (green and white parts, thinly sliced)
- 1 lime (juiced)
- ½ tablespoon tamari or soy sauce
- Sea salt and freshly ground pepper (to taste)
- ¼ cup unsalted roasted peanuts (chopped)
Instructions
- 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.
- 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.
- 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.
- Stir in the basil, cilantro, mint, scallions, and season with salt and pepper, to taste.
- Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.