While shuffling webpages around to make room for THIH’s new Media page, I came across my recipe archive from before I started using Recipage. It had been so long since I looked for these recipes, I’d forgotten some of them existed. Reading the page also reminded me of when I used to give recipes … er, unusual names. Look no farther than
Flabbergasted Turkey Chili with Spicy Beans (Ghost Chile optional!)
On-The-Fly Simple Sage Cornbread Stuffing
No One Messes with Triple P! (Protein-Packed Pesto)
“I Meant to Fry Them But I Can’t Handle Hot Oil” Apple Cider Doughnuts
I Choose YOU! Shrimp Scampi
Some of these titles are like, “yo Jessie, seriously”? Each name has a story behind it, which I documented in corresponding posts. Thank goodness, or I might think I’d gone way, way over the deep end.
Some of the early recipes are too juvenile to be appealing, but I’m going to make more of an effort to revive some of them. Including this quick curry fried rice. I raved about it when I first made it, then promptly forgot about it. No longer! I welcome it to the year 2013 with this updated version, served over this unusual kale I found at the grocery store.
It’s some type of oriental kale, and I can tell you it tastes like plain green kale. If only it was as easy to strip from the stems. I think I’ll stick with regular kale from now on.
Since the recipe is updated, the name should be as well. The original was called “It’s Wild! Rebel Curry Fried Rice” because I used a combination of brown rice and wild rice. We’re a bit short on wild rice at the moment, so I’ll have to take the “Wild” out of the name. I can’t get rid of the “Rebel”, however. Wouldn’t be right.
That’ll do nicely.
Curry Fried Rice with Maple Kale & Crispy Tofu
Prep Time: 15 min
Cook Time: 45 min (rice) + 30 min
Keywords: entree vegetarian tofu kale rice
Ingredients (4 servings)
Curry Fried Rice
- 2 cups cooked brown rice
- 2 eggs, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon cumin, ground
- 2 teaspoons sweet curry powder
- 1-1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 head kale, washed and torn into bite-sized pieces
- 1 tablespoon canola oil
- 2 tablespoons maple syrup
- 1 16-oz. package tofu, cut into 1/4-inch slices
- 2 tablespoons apple cider vinegar
- 1 teaspoon sweet curry powder
Preheat oven to 350 degrees F. Mix 2 tablespoons apple cider vinegar and 1 teaspoon curry powder. Coat tofu slices with mixture and lay on prepared baking sheet, spacing them so edges do not touch. Bake for 10 minutes per side. Remove from oven and set aside.
In a large saute pan, heat 1 tablespoon oil over medium heat and scramble eggs by using a spatula to move and break them up as they cook. Remove to plate and set aside. Add 1 tablespoon oil to skillet and saute cumin and curry for 30 seconds. Increase heat to high and add rice, vinegar, and honey and toss, making sure ingredients coat rice. Once heated through, remove rice from heat.
In a large saute pan, heat oil and sate prepared kale leaves until wilted. Drizzle maple syrup over kale and stir to incorporate. On warm plates, layer kale, curry rice, and crispy tofu. Top with shredded dried seaweed, if desired, and serve immediately.
P.S. Because I can’t go without one more shot of the crispiest tofu ever made: