Tumeric Fried Rice

When I cook brown rice for dinner, I like to make extra so we can have this quick rice dish a couple of days later. This is my version of fast food.

Although the rice is fried, if you start with very hot oil the tofu and rice will absorb less of it. Serve it with some steamed greens for a colorful healthy meal that actually tastes like take-out. (Well, not the greens.)

The tumeric adds the pretty color, and is also anti-inflammatory. Most spices are health-promoting, and are worth experimenting with and getting used to. See here for 20 health reasons to add tumeric to your diet.

The recipe, from Thai Vegetarian Cooking by Vatcharin Bhumichitr, can be made with white rice instead of brown - a good use for rice left over from Chinese take-out.

Larry sautés a few shrimp in butter and adds them to his portion. I guess the tofu is optional, but it adds a nice chewy texture. You could throw in a drained can of chickpeas instead (totally inauthentic but tasty).

Tumeric Fried Rice

1/4 lb tofu, sliced 1/2" thick
2 tbsp cold-pressed oil (or a little less)
1 clove garlic, finely chopped
1/2 cup diced onion
1/2 cup diced carrot
1 tsp tumeric
2 cups cooked rice
3 tsp soy sauce
1/2 tsp chili powder

Heat the oil in a 9" cast iron skillet or wok. Pat the tofu slices dry, then add to the oil (carefully - they will spatter) and cook until deep gold, about 5 minutes per side. Remove and place on paper towels to drain.

Add the garlic to the pan. Fry until golden. Add onion, carrot, tumeric, and rice. Break up the clumps and stir it all together, making sure to scoop up from the bottom so all gets turned in oil. Add soy sauce and chili powder. Stir thoroughly.

Dice tofu and stir into rice. Serve immediately.

Serves 2 - 3.