This unique fried rice recipe stands out from the rest due to its glowing appearance, both figuratively and literally. This effect is achieved through the addition of ground turmeric, which adds an earthy and peppery flavor. Choosing a high-quality turmeric is important, as it should be bright in color and have a deeply floral aroma. The tomatoes in this dish are lightly cooked, maintaining their structure while bursting with juice and tartness. Using cold basmati rice gives the fried rice a lighter texture and a nutty aroma, though other types of cold rice can be used as well. To enhance the flavor, sprinkle herbs on top and serve more at the table.
If you don’t have cold leftover rice, you can cook 1 cup of rice and let it cool in the pot for 10 to 15 minutes. Then spread it out on a large, rimmed baking sheet and refrigerate, uncovered, for 1 to 2 hours to dry it out and cool completely.
For substitutions, any leftover rice will do if you don’t have basmati rice. Instead of ground turmeric, you can try using curry powder. If you don’t have jalapeño, you can use 1/2 teaspoon of crushed red pepper flakes. Non-vegans can replace tofu with 4 scrambled eggs.
This fried rice can be refrigerated for up to 4 days.
You can purchase Diaspora Co.’s Pragati turmeric online at diasporaco.com.
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Ingredients:
– 2 tablespoons neutral oil, such as canola or vegetable, divided
– 1 medium yellow onion (8 ounces total), halved and thinly sliced
– One (1-inch) piece fresh ginger, cut into matchsticks
– 1 small jalapeño, seeded and thinly sliced
– 1 1/2 teaspoons ground turmeric, such as Diaspora Co. Pragati turmeric (see Where to Buy)
– 1/2 teaspoon fine salt, plus more as needed
– 1/4 teaspoon ground black pepper, plus more as needed
– 3 packed cups (15 ounces) cold basmati rice (leftover rice from the fridge is great)
– 10 ounces small tomatoes, such as cherry or grape
– One (14-ounce) block firm or extra-firm tofu, drained and crumbled
– 2 cloves garlic, minced or finely grated
– 2 scallions, finely chopped
– 1/2 tightly packed cup (1/2 ounce) fresh cilantro leaves, for serving
– 1/2 tightly packed cup (1/2 ounce) fresh basil leaves, torn into bite-size pieces, for serving
– Lime wedges, for serving (optional)
Directions:
Step 1: Heat a well-seasoned wok or large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil, followed by the onions, and cook, stirring or tossing, until softened, about 2 minutes. Add the ginger and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add the turmeric, salt, and pepper and cook, stirring constantly, until no pockets of turmeric remain, about 45 seconds.
Step 2: Add the rice, the remaining 1 tablespoon of oil, and cook, stirring, until the rice is well-coated in the turmeric and has a golden glow, 2 to 3 minutes.
Step 3: Add the tomatoes, tofu, and garlic, and cook, stirring or tossing every 30 seconds or so, letting the tomatoes soften just on the outside, for about 2 minutes. Taste and season with more salt and pepper if needed.
Step 4: Turn off the heat, divide the rice among bowls, garnish with the scallions and a sprinkling of the cilantro and basil. Place lime wedges, if using, and the remaining cilantro and basil on the table (no such thing as too many fresh herbs), and serve.
Nutritional Facts:
– Per serving (1 1/4 cups)
– Calories: 343
– Carbohydrates: 43g
– Cholesterol: 0mg
– Fat: 13g
– Fiber: 4g
– Protein: 15g
– Saturated Fat: 1g
– Sodium: 456mg
– Sugar: 5g
Please note that the nutritional analysis is an estimation based on available ingredients and this specific preparation. It should not be a substitute for the advice of a dietitian or nutritionist.
Recipe tested by Ann Maloney and Becky Krystal.
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