This recipe was thrown together on a whim, but I have to admit it came out quite nice! Sometimes the best recipes are the ones that require no thought!
I love fried rice, but don’t love all the oil and starchy white rice. I’m calling this “fried rice,” but it’s more of a veggie stir fry with a hint of brown rice as the vegetables and tofu make up the bulk of the meal. For dinner, it’s best to keep grains and starches to a minimum as you won’t be burning off the extra energy late in the evening.
- 1 bunch of asparagus trimmed and cut into inch pieces
- 1 bunch kale de-stemmed and roughly chopped
- 1 large carrot shredded
- 5 cloves garlic minced
- 1 tablespoon coconut oil
- 1.5 – 2 cups cooked brown rice
- 1 cup pineapple cut into chunks
- 3 scallions chopped
- For the sauce:
- 1/4 cup orange juice
- 1/4 cup toasted sesame seed oil
- 1/4 cup bragg’s amino acids or tamari
- you can use soy sauce however, then the recipe will no longer be gluten free
- For the tofu:
- 1 block extra-firm tofu non-GMO/organic, drained and cubed
- 1 teaspoon coconut oil
- 1 tablespoon pure maple syrup
- Whisk together sauce ingredients and set aside.
- In a large skillet or stir fry pan, heat coconut oil over medium heat, add minced garlic and cook 2-3 minutes or until fragrant.
- Add asparagus, kale and shredded carrot. Cook over medium heat until asparagus are tender, stirring occasionally.
- Add cooked brown rice to the asparagus/kale mixture, add sauce and cook until rice is heated through, remove from heat.
- Meanwhile, in a medium skillet, heat coconut oil over medium heat and add tofu. Drizzle with maple syrup and cook on each side until lightly golden, about 5 minutes.
- In a large bowl, combine rice and vegetables, pineapple and tofu.
- Top with chopped scallion and enjoy 🙂
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