Fried Rice is the perfect way to bring together ingredients you have on hand. Feel free to replace the vegetables with what you available and to add in pork or chicken in addition to the tofu. It’s a super quick midweek meal that refreshes leftovers in a flash.
1 Package Thai Curry RightRice
1 ⅓ Cup Vegetable Stock
1 10oz pack of Firm Tofu cut into 1 cm cubes
¼ Tbsp Olive Oil
1 large shallot finely diced
2 Cloves garlic finely diced
1 inch ginger finely grated
1 Red Bell Pepper cut into 1 cm cubes
1 Large Carrot cut into 1 cm cubes
½ Cup Frozen Peas
½ Cup Diced Fresh Pineapple
1 Tbsp Fish Sauce
2 Tbsp Green Onion Sliced
2 Tbsp Cilantro
Prepare the Right Rice according to the packaging directions, using vegetable stock as the liquid. As it sits for 12 minutes, prepare the tofu. Once cooked, fluff with a fork and transfer to a large plate to cool.
Pre-heat oven to 350 degrees.
Dress the tofu with half of the olive oil and season with the salt and pepper. Place the tofu cubes on a baking tray. Make sure the tofu does not overlap. Bake for 15 minutes until crispy.
In a large wok or frying pan cook the shallots with the remaining olive oil for 4 minutes until it’s fragrant and translucent. Add in the ginger and garlic and cook for 2 minutes. Add in the red peppers and carrots and cook for a further 5 minutes. Add in the tofu, peas, pineapple and stir for a minute to heat through. Turn off the heat and add in the rice and mix well. Season with the fish sauce.
Divide the rice between 4 bowls and garnish with the green onions and cilantro.