Curry Fried Brown Rice with Tofu, Cabbage Slaw, Maple & Raisins

Recipe Difficulty: Easy

Recipe Tags:

• Fried Rice
• Curry
• Vegan
• Tofu
• Kala Namak
• Cabbage
• Vegan Egg

Curry Fried Rice Recipes Notes

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. I also use Kala Namak, a black sulpheric salt that gives the dish an eggy taste, I have linked the exact product I buy below. 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. 

​Ingredients:

• Olive Oil as needed
•  1 1/2 cups brown rice, cooked and cooled

•  1 block firm tofu, pressed and cut into 1/4 inch slices
•  1 onion, small dice
•  2 celery stalks, small dice
•  1 whole head garlic, chopped
•  1 inch piece ginger, minced
•  2 cups shredded cabbage or slaw mix
•  2 tbsp soy sauce
•  1 tbsp curry powder 
•  3/4 - 1 cup raisins
• 2 tbsp maple syrup (or more to taste)
•  green onions to garnish
•  chopped cilantro to garnish (or chopped and stirred in - optional)
• grated carrot (I don't always add it, but my mum always does! Probably 1 carrot grated would do it)
• Kala Namak (optional, a black sulpher based salt that tastes like egg, if you have it sub some of the regular salt, to taste. A little goes a long way I find)

Method:

1.  Heat a few drizzles of olive oil in a wok. Sautee onion, celery, garlic & ginger until softened.        Season with salt and pepper.
2. Transfer the onion mixture into a bowl so you can sear the tofu. Heat a bit more olive oil in the   wok, and place tofu pieces in an even layer. Just brown on each side, you'll have to rearrange   a bit as the pieces in the middle will brown first. 
3. Once browned, add onion mixture back into the wok, add in the slaw mix & curry powder. Break up the tofu into small pieces with your spatula. Continue cooking everything until slaw is mostly cooked through (I like it to have a bit of texture) You will want to hit the pan with a bit of water to help the process along. Just a bit at a time as needed. You want it to be all evaporated for the next step. 
4. Add in a bit more oil and add in your cooked rice. Stir around to fry the rice for a few minutes. 
5. Add in soy sauce, maple syrup & raisins to heat through. Taste and adjust seasonings. 
6. You could add in some fresh chopped cilantro or grated carrot towards the end too if you wish!
7.  Garnish with chopped green onion and a wedge of lime.