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.
Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu
(makes 4 servings)
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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