Turmeric-Kale Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tablespoons toasted sesame oil
- 1 tablespoon ground turmeric
- 2 cups uncooked brown rice (or your choice of grains)
- 1/2 large yellow onion, finely chopped
- 2 garlic cloves, finely minced
- 2 carrots, finely chopped
- 3 tablespoons reduced-sodium tamari soy sauce
- 3 green onions, finely sliced on the bias
- 1 cup (3/4-inch cubes) savory tofu
- 1 cup chopped kale or broccoli rabe
- gomashio, for topping (optional)
- Carbohydrate 82 g(27%)
- Fat 12 g(19%)
- Fiber 6 g(25%)
- Protein 15 g(30%)
- Saturated Fat 2 g(10%)
- Sodium 793 mg(33%)
- Calories 492
Preparation In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool. In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately. From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool. In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately. From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
