Recipe courtesy of Candice Kumai

Turmeric-Kale Fried Rice

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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.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

Cook’s Note

I use pre-marinated savory baked tofu from Wildwood Organic.