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Add a photoThis is a slightly different take on fried rice. It has a mild sweetness that compliments the spicy flavor of the sauce. We chose to accompany this dish with some veggie egg rolls and a peppery dip.
Ingredients
- Fried rice -
- 1-2 cups of brown rice (cooked and refrigerated the day before)
- 1 clove of garlic, minced
- 1 small bunch of green onions, sliced with some of the greens
- 2 Tbsp. of extra virgin olive oil
- 2 to 3 Tbsp. soy sauce or Bragg's liquid aminos
- 1 large celery stalk, thinly sliced
- 1 medium tomato, diced
- 1/2 pkg. of extra firm tofu, drained, pressed and cubed
- 1 medium to large Fuji (or your favorite) apple, peeled and diced
- Egg (or Spring Rolls) -
- 2 Tbsp. of extra virgin olive oil
- 1/2 qrt. of deep frying vegetable oil
- 4 to 6 egg roll (or spring roll) wraps
- 1/2 red bell pepper, thinly sliced
- 1 large carrot, thinly sliced
- 1 medium Daikon, thinly sliced
- 2 cups of bean sprouts
- 1 cup of baby spinach, chopped
- Lime Pepper Dip -
- 1 to 2 fresh limes
- 2 Tbsp. of black peppercorns, coarsely ground
Directions
- In a large skillet or saute pan heat 2 Tbsp. of olive oil on medium-high heat. Add the garlic and green onion and stir. Saute for about two minutes. Add the cubed tofu and continue to cook until tofu is lightly golden brown, stirring frequently.
- Add the celery and cook for another 3 minutes. Add the brown rice and soy sauce and stir to mix thoroughly. Continue to cook for another 3 to 5 minutes until rice mixture is heated through.
- Reduce heat to medium. Add the diced tomato and apple. Cover and cook until apple chunks are tender but not soft.
- In a second skillet, heat 2 Tbsp. olive oil over medium-high heat.
- Add in the red bell peppers and cook til crisp-tender, about 4 or 5 minutes. Add in the Daikon, carrots and bean sprouts and allow to cook until heated through - about 5 minutes. Remove from heat and allow to cool a little.
- Meanwhile, in a deep fryer or deep saucepan, heat the vegetable oil on medium-high. Drop in a piece of bean sprout
- to test. If the sprout begins to cook and brown almost immediately, the oil is hot enough.
- Lay the egg roll or spring roll wraps on a flat surface with a corner facing you. Place a small amount of chopped spinach
- near the bottom corner. Spoon on some of the veggie mixture. Roll the wrap, tucking the corner under the veggies and
- continuing to roll to the left and right corners. Fold those corners in to seal the ends and complete by rolling to the far corner.
- You can use a little egg-replacer mix to coat the last corner and "stick" it to the roll to seal it, or use a wooden toothpick placed into the roll to hold it in place.
- Using a slotted spoon, carefully place two egg rolls in the sauce pan and deep fry them until golden.
- Remove them with the spoon and place them on a double layer of paper towels to drain and absorb the oil.
- To make the dip for the egg roll, simply grind the black peppercorns to a coarse grind and place it in a small dipping bowl. Squeeze the juice from two fresh limes into the pepper.
- Place the fried rice and egg rolls on a serving dish along with some sliced fresh fruit and the dipping bowl and serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 236 | 36% |
| Total Fat 26.61g | 33% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1041mg | 43% |
| Potassium 736mg | 21% |
| Total Carbs 90.25g | 24% |
| Dietary Fiber 8.4g | 28% |
| Sugars 10.86g | 7% |
| Protein 15.42g | 25% |
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