This is a simple curry fried rice recipe that is like the one my mum made growing up. (minus the egg)
Once your rice is cooked and cooled this meal comes together in no time. I chose to use brown rice for it's health benefits instead of white rice. If you haven't tried brown rice, you definitely should. Sometimes I want white rice, but most of the time I opt for brown, it has a nutty flavour that I am a big fan of. I think technically white rice might be "more ideal" for fried rice as far as texture goes. You do want the rice to be dry before adding it to the pan and brown rice tends to have a bit more moisture...but I'm choosing the health benefits over any improvement in texture from using white rice.
I included tofu not only for the added protein, but because it simulates the egg that would typically be stirred into a non vegan fried rice dish. The texture is convincing and it's YUM. While I can totally understand tofu isn't everyone's thing, I do think in this recipe it's accessible for even non tofu fans. Tofu takes on the flavour of whatever you put with it and because it's broken into such small pieces I don't think it's so recognizable compared to just searing off a chunk of it and taking a big ol bite. So if you fall into the "I hate tofu" category - give this a whirl, you might just surprise yourself.
Hey! I'm Trisha