Green Curry Fried Rice

Rachael Ray Every Day - - Dinner, Done! -

SERVES 4 | AC­TIVE: 25 MIN TO­TAL: 35 MIN

2 tbsp. co­conut oil 2 cups shred­ded cab­bage 4 car­rots, peeled and

thinly sliced 1 red onion, chopped 2 cups cooked bas­mati

rice, cooled 1 pack­age ( 14 oz.)

soft tofu, drained 1 tbsp. plus 1 tsp. grated

peeled fresh gin­ger 1 tbsp. plus 1 tsp. Thai

green curry paste 2 tbsp. fresh lime juice 1 cup toasted unsweet­ened co­conut flakes, for gar­nish 1/2 cup torn fresh basil,

for gar­nish

In a large wok or skil­let, heat the oil over medium. Add the cab­bage, car­rots, and onion; sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til the cab­bage is browned in spots, about 3 min­utes. Add the rice. Cook, press­ing the veg­eta­bles and rice into an even layer, un­til crisp on the bot­tom and browned in spots, about 5 min­utes.

Mean­while, in a blender or food pro­ces­sor, puree the tofu, gin­ger, and curry paste. Pour into a small saucepan. Cook over medium heat un­til heated through, about 2 min­utes. Off heat, stir in the lime juice; sea­son with salt.

Di­vide the sauce among 4 shal­low bowls. Top with the fried rice and gar­nish with the co­conut and basil.

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