Do you know what is on my mind? My last recipe posted!
Yep! I am still super excited three days later about the response I received on my paleo vegan Blueberry Vanilla Cheesecakes! No kidding, on Facebook, Twitter, Pinterest, and Instagram, I received nothing but L-O-V-E about the recipe.
So thank you, and please keep letting me know your thoughts, or what recipes you are looking for! I appreciate knowing what you love and I will surely have more sweet treats coming up very soon! By the way, bookmark the site and keep coming back especially in March – there is a good reason. Trust me!
Anyway, I wanted to introduce you to another fantastic recipe my husband and I have cooked for a couple weeks now. A gluten free, vegan, and simply delicious green curry fried rice!
Oh yes! We are Thai food lovers in this home, and the simplicity yet powerful flavor of this Asian-style dish is perfect for your next dinner date. It’s quick, savory, not too spicy, and it includes a surprise ingredient!
I mean, I do not like to brag, but when something goes well in the kitchen, it goes really well!
The inspiration for this recipe revolves around a restaurant out of state that my husband and I love. Just one day of being served a green curry fried rice that was not on the menu, and we were hooked! We tried it a couple times, and here is our “healthier” spin of it.
There is one surprise though, and I told you that there was…
The reason why this green curry fried rice is a keeper is because it does not require what most Asian fried rices require. There are no eggs, fish sauce, loads of oil and salt, or even white rice necessary.
That is right! For this recipe I use organic long grain brown rice, and trust me when I say that it is every bit as good as Asian fried rice with white rice. Honestly, I like this version way better than with white rice anyway!
Of course, if you prefer white rice, it would work perfectly fine…
Really though, my husband and I were so pleased with this dish that we made it over and over again, and I think you will do the same. This recipe is greatness.
- 2 cups long grain brown rice
- 1-1/2 tbsp extra virgin olive oil
- ½ block of organic extra firm tofu, sliced
- 15 fresh green beans, sliced in half
- 1-1/2 cups fresh broccoli crowns
- 1 cup chopped cabbage
- ¼ cup carrots, sliced thinly
- ¼ large onion, chopped
- 2-3 tbsp fresh basil leaves, chopped small
- 2 cloves of garlic, minced
- 3-4 tbsp cashew halves (optional)
- Green Curry Sauce:
- 3 tbsp coconut milk
- 2 tbsp gluten free tamari
- 1-1/2 tbsp lime juice
- 2-1/2 tsp Thai Kitchen green curry paste
- 1-1/2 tsp coconut sugar
- Chili flakes, to taste
- Salt, to taste
- Prepare long grain brown rice according to package instructions, and store in refrigerator until needed.
- Prepare tofu (drain and cut), green beans, broccoli, cabbage, carrots, onions, basil, and garlic, by cutting as stated, and setting to the side.
- Mix the green curry sauce ingredients in a small mixing bowl and set to the side as well.
- Once all ingredients are prepared, place a large cast iron skillet over medium/high heat and add ½ tbsp oil. When the oil is warm, add the tofu. Lightly fry both sides of each piece of tofu until golden tan, then add the garlic and onions. Stir in the pot and allow this to sauté for about a minute.
- Next, add all vegetables into the skillet. Stir and fry until semi-soft, but still crisp. This will take just a few minutes.
- Then, add 2 cups of prepared brown rice, and mix into the vegetables and tofu. Drizzle 1 tbsp of oil over the frying rice, mix again, and allow this to fry for about 2 minutes.
- Finally, add cashews and green curry sauce, and stir vigorously for a minute, then occasionally for the next 2-3 minutes until all ingredients are well incorporated.
- Add chili flakes and salt to taste if necessary before removing from stove, give it one more stir, and it's ready to serve!
Note: Please feel free to substitute the brown for white rice if you would like. I would use a Jasmine rice though for Asian-style dishes. Furthermore, feel free to substitute in or out any vegetable that you would like. Also, if you are soy-free omit the tofu and substitute the tamari with salt. This is a totally flexible dish – easy and no stress.