Some of my favorite flavors come together in this super-healthy version of the Chinese food staple. Tofu takes place of the egg in traditional fried rice, and edamame adds even more soy protein. Steamed kale tossed with sunflower seeds makes the perfect, nutrient-packed accompaniment.
Ingredients (Makes 4 servings):
½ cup dry basmati rice
1 cup reduced-sodium vegetable broth
2 tsp dark sesame oil
½ yellow onion, chopped
12oz package of firm tofu, chopped
10oz package frozen mixed vegetables (California or Thai mix works great), thawed
1 cup chopped peppers (red and green)
4 cloves garlic, minced
½ cup frozen shelled edamame, thawed
1 square inch of ginger, minced (or more if you love ginger!)
4 Tbsp reduced-sodium soy sauce or gluten-free tamari
¼ cup of chopped cilantro
1 small head of kale, chopped or torn
¼ cup sunflower seeds
Directions: Cook brown basmati rice according to package directions, substituting vegetable broth for water. While cooking, heat sesame oil in a wok on medium-high heat, add the garlic and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently until browned. Next, add the ginger, mixed vegetables, edamame, peppers, soy sauce or tamari, and cilantro and stir. Once the rice is done cooking, add the rice to the vegetable mixture, turn heat to low, add salt, pepper, and extra soy sauce or tamari if desired, and cover for 5-10 minutes. While rice mixture is on low, steam kale and then toss with sunflower seeds. Divide into four portions, serve the un-fried rice along side the kale, and enjoy!
