Tofu & Kale Fried Rice

Photography: Tango | Food Styling: Michael Linnington | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

Method

In wok or large nonstick skillet, heat 1 tbsp of vegetable oil over medium-high heat; cook green onions for 1 minute. Add garlic, mushrooms and carrot; cook, stirring, until vegetables are softened, about 4 minutes. Add kale; cook, stirring, until softened, about 2 minutes. Transfer to bowl; set aside.

In same wok, heat remaining vegetable oil over medium-high heat; cook tofu, stirring, until golden, about 4 minutes. Stir in tamari until tofu is well coated, about 30 seconds. Add rice; cook, stirring, for 5 minutes. Push rice to edge of wok. Add egg and egg white to centre of wok; cook, stirring, until softly set, about 2 minutes; mix in rice.

Stir in reserved vegetables, oyster sauce, sriracha and sesame oil; cook until heated through.

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 3 g
  • Sodium 950 mg
  • Sugars 4 g
  • Protein 17 g
  • Calories 445
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 3 g
  • Total carbohydrate 60 g
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Lunch & Dinner

Tofu & Kale Fried Rice

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