Turmeric Fried Rice Food

TURMERIC FRIED RICE

Turmeric Fried Rice image

A vibrant and easy fried rice with the goodness of turmeric, ginger and garlic, perfect for a healthy weeknight dinner.

Provided by Sally

Time 30m

Number Of Ingredients 11

Ingredients

1 ½ cups white rice
1 tablespoon canola oil
300 grams medium classic tofu
1 large carrot
100 grams shiitake mushrooms
1/2 cup frozen peas
2 cloves garlic (, crushed)
1 teaspoon crushed ginger
1 teaspoon ground turmeric
1/4 teaspoon salt
2-3 teaspoons sriracha chilli sauce

Steps:

Cook rice in a rice-cooker according to directions. Grate carrot and slice mushrooms,and dice tofu.
In a large wok, heat oil. Add diced tofu and stir fry for 5 minutes until it starts to get golden. The tofu will start to break up.
Add in carrot, mushrooms and peas and stir fry until soft. Add in garlic, ginger, turmeric and salt and mix all together. Add in cooked rice and mix through, scraping the bottom of the wok to ensure it doesn't stick. Add in sriracha to taste and stir fry for 2 minutes breaking up rice until there are no more white grains of rice. Serve and enjoy!

TURMERIC-KALE FRIED RICE

Turmeric-Kale Fried Rice image

Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Provided by Candice Kumai

Categories HarperCollins HarperCollins Dinner Rice Kale Sesame Oil Green Onion/Scallion Tofu Sesame Vegetarian Vegan Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups uncooked brown rice (or your choice of grains)
2 tablespoons toasted sesame oil
1/2 large yellow onion, finely chopped
2 garlic cloves, finely minced
2 carrots, finely chopped
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 cup (3/4-inch cubes) savory tofu
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)

Steps:

In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes.
Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately.

TURMERIC-KALE FRIED RICE

Turmeric-Kale Fried Rice image

Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups uncooked brown rice (or your choice of grains)
2 to 3 tablespoons toasted sesame oil
1/2 large yellow onion, chopped
2 garlic cloves, finely minced
2 carrots, peeled and thinly sliced on the bias (cut the thicker ends in half lengthwise first)
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 block marinated savory baked firm tofu (see Cook's Note), cut into 1/4-inch cubes (about 1 cup total)
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)
Toasted sesame seeds, for topping (optional)

Steps:

In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil (for brown rice, use 3 1/2 cups water). Reduce to a simmer, cover and cook for 35 to 40 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
In medium saute pan, heat the oil over medium-low heat. Add the yellow onion and saute for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes.
Add half the green onions and turmeric and stir-fry for another 3 minutes, or until thoroughly heated. Add the cooked rice or grains and saute until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through.
Spoon the fried rice into a serving bowl. Top with the remaining green onions, sprinkle with some gomashio and toasted sesame seeds if desired and serve immediately.

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