Gluten-Free Yellow Curry Fried Rice
Yellow curry fried comes together quickly with tofu and vegetables for a yummy dinner!
Servings: 4 Servings
Calories: 1300kcal
Ingredients
- 2 1/2 Tblsp gluten-free tamari
- 2 1/2 Tblsp gluten-free mushroom stir fry sauce*
- 2 1⁄2 Tbsp brown sugar
- 8 Tblsp vegetable oil, divided**
- 6 oz firm tofu, cut into 1" squares
- 1 tsp minced garlic
- 1/2 yellow onion, cut into 1" squares
- 2 1/2 cups steamed rice***
- 1 1/2 tsp yellow curry powder
- 10 grape tomatoes
- 1/2 cup sliced carrot
- 8 white mushrooms, halved
- 1 cup sliced pineapple****
- 3 Tblsp roasted cashews (or peanuts or almonds)
- optional: 1 english cucumber, sliced for serving, 1 lime cut into wedges for serving*****
Instructions
- To make the sauce, combine the tamari, mushroom stir-fry sauce and brown sugar in a small bowl and mix until well combined and the sugar has dissolved.
- Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat, add the tofu and fry for about 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.
- Add the remaining 2 tablespoons (30 ml) of oil to a nonstick pan over medium heat, then add the garlic and yellow onion and fry until golden brown, 10 seconds. Add the steamed rice, yellow curry powder, tomatoes, carrot, mushrooms and pineapple and cook, stirring, until well combined and the vegetables have softened, 1 minute. Season with the sauce mixture and stir to make sure the rice is not getting lumpy. Stir for 2 minutes until the sauce soaks into the rice. Garnish with the cashews and serve with the sliced cucumber and lime wedges on the side.
Notes
- *we used Tastes Lovely stir fry recipe
**we water sautéed our vegetables
***we used jasmine rice
****we omitted the pineapple and used sugar snap peas and sliced bell pepper
*****we served with hot sauce and our ginger avocado sauce
Nutrition
Calories: 1300kcal