/ / Curry Fried Rice with Maple Kale & Crispy Tofu

Curry Fried Rice with Maple Kale & Crispy Tofu

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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.

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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.

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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.

curry rice

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

    Maple Kale

    • 1 head kale, washed and torn into bite-sized pieces
    • 1 tablespoon canola oil
    • 2 tablespoons maple syrup

    Crispy Tofu

    • 1 16-oz. package tofu, cut into 1/4-inch slices
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon sweet curry powder

    Instructions

    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.

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    P.S. Because I can’t go without one more shot of the crispiest tofu ever made:

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    11 Comments

    1. This is making me very hungry right now! Must be the power of great titles (and photos!) 😉

    2. Check out the basement! We have lots of wild rice there.

    3. It’s funny that we named our dishes differently in the past, you are more creative at naming recipes than me! I can’t even think of a good one and most of my recipe titles are pretty boring and generic. The fourth one was hilarious “I Meant to Fry Them But I Can’t Handle Hot Oil!” The kale looks pretty, it looks like a hybrid of Kamome Red Kale and a Curly Kale. Am I right? Like the idea of using maple in kale & crispy tofu = great toppings on rice!

      1. I agree! It’s a strange kale, no doubt 🙂

    4. I love your creative recipe names!!!

      This dish sounds delicious! I have some tofu in the fridge, and I wasn’t in the mood to make it any of my usual ways. I think I’ll bake it, following your recipe!

      Have a great week!

    5. Adding in the curry is definitely a rebellious move, so i think the name is pretty apt! Sounds like a super tasty dish! I’m glad you revived it so that I can add it to my menu for this week!

    6. Smile. Those blog post titles put a grin on my face! And I just love that your revisiting some of the classics 🙂 This looks so good! We have always adored fried rice and the curry adds a great twist!

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