Description

Healthy and colorful turmeric vegetable fried rice! Bursting with spicy and curry flavors and finished with creamy and rich coconut milk.

Ingredients

Scale

2 cups brown rice, cooked

1 14 oz block tofu, cut into 1/2 inch squares

1/2 cup vegetable stock

4 carrots, sliced thin into circles

2 tbs coconut oil

3 scallions, sliced

2 heads of broccoli, cut into florets

3 mangoes, diced

1 cup snap peas

1 yellow onion, diced

3 cloves garlic, minced

1/2 cup cashews, cut into pieces

1 red bell pepper, diced

2 tsps paprika

2 tsps ground turmeric

1 tbs fresh ginger, minced

1 tsp garam masala

2 tsps curry powder

1 tsp garlic powder

1 tsp onion powder

2 tbs lime juice (about 2 limes juiced)

1 tsp cayenne pepper

1 cup full fat coconut milk

Instructions

Cook the brown rice using either a rice cooker or boiling it according to the directions on the box. It takes about 45 minutes to make either way so you can prepare the veggies while it’s cooking or make it in advance! When it’s done, set it aside.
Prepare the tofu by preheating your oven to 350 degrees. Cut the tofu into 1/2 inch squares and toss them in olive oil salt and pepper. Place on a pan and bake for 30 minutes, flipping half way through.
Melt the coconut oil in a large pan. Add in the onions, garlic and ginger and cook until the garlic becomes fragrant and the onions turn translucent. Be careful not to burn the garlic. When the onions are cooked down, add in the carrots, red peppers, turmeric, garam masala, curry powder, garlic powder, onion powder and salt and pepper. Stir until the carrots and peppers are fully coated in all the spices.
If you like your veggies soft, I recommend blanching the broccoli and snap peas in advance or they’re take too long to cook. To blanch, bring a pot of water to a boil and drop the broccoli and snap peas into it. Cook for about give minutes and immediately remove them and place them into an ice bath. Set them aside and don’t add them into the end.
If you’re like me and you like your veggeis a little crispier, don’t cook them ahead of time and just add them to the pan with the carrots and red peppers and fully coat them in the spices. Then pour in vegetable stock and let the veggies simmer, stirring occasionally for about ten minutes until they start to soften.
Once the vegetables are cooked to the consistency you like them, add in the mango, tofu, scallions, cashews and rice. It’s at this point that you would add in the snap peas and broccoli if you pre-blanched them. Mix all the ingredients together until they’re fully incorporated with the rice. At that point, pour in the coconut oil and lime juice and stir for about 5 more minutes. The coconut oil will start to absorb into the rice and make the whole dish moist and delicious! Garnish with extra scallions and cashews and another squeeze of lime juice! Enjoy!