Simple Vegan Curry Fried Rice (Gluten-Free, Maple & Raisins)

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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 choosing brown is easy with its nutty flavour and chewy texture. 

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. 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 ole bite. So if you fall into the "I hate tofu" category -  give this a whirl, you might just surprise yourself. 

Step by Step Instructions for Vegan Curry Fried Rice

1. Heat a glug of oil in a wok over medium heat. Sweat onion, celery, garlic & ginger until softened. Season with salt and pepper.

2. Add cubed tofu, turn up heat a bit. Continue to stir and cook, breaking up tofu with your wooden spoon. Add a bit more oil if necessary.

3. Add cabbage, season with a bit more salt and pepper. Continue cooking until mostly cooked through. (I like it to have a bit of texture)

4. Add in a bit more oil and add in your cooked and cooled rice, curry powder and turmeric. Stir around to fry the rice for a few minutes.

5. Add in soy sauce, maple syrup & raisins to heat through. Add a couple pinches of kala namak towards the end. Taste and adjust seasonings. (maple, spices, salt, pepper)