Okay, so I created this recipe in the middle of March, just as I was coming down with a case of Spring fever and the desire for fresh Spring foods was high. This dish is full of “Late Winter Harvest” foods. A.k.a the amazing veg that have withstood the cold winter months! I love this recipe because it’s a healthier version of the typical “fried rice.” It’s loaded with tons of veggies, anti-inflammatory foods like ginger, turmeric, and garlic, and is free of all the crazy additives and chemicals you might find in your fried rice at the mall food court. No short of amazing, I assure you!
Ingredients
– 1 Tbsp. cooking oil of choice (sesame, olive, or coconut, work well)
– 1 and a 1/2 cups brown rice
– 1 package Tempeh, chopped into cubes (I use “Tempea”)
– 1 medium white onion
– 1 clove garlic, minced
– 1 inch piece ginger, grated
– 2 carrots, chopped into bite size pieces
– 2 cups purple cabbage, finely chopped
– 5 stalks kale, de stemmed, and finely chopped
– 1 tsp. turmeric powder
– 1 tsp black pepper
– ½ tsp curry powder
– 1 Tbsp. Bragg’s soy sauce alternative or Tamari
– 2 pasture run eggs
– Watermelon radish for garnish
Instructions
– Rinse rice and cook according to package directions (this usually takes approximately 1 hour by the time you let it sit to fluff at the end)
– Heat oil in large cast iron pan or wok
– Add onion, garlic, and ginger to pan and cook on medium heat until lightly browned
– Next add the turmeric, black pepper, curry powder, carrots, and cubed tempeh. NOTE: if you want the dish to be extra flavourful feel free to increase the amount of any of the spices
– Allow to sauté for 3-4 minutes on low to medium heat, then add the cabbage and continue to sauté for another 2 minutes
– Next add the kale and Bragg’s (soy sauce alternative). Let sauté on low for a final 2 minutes and then remove from heat
– Optional: if you want to add in the eggs so they are scrambled throughout the dish – add them now and cook on medium heat for another 2 to 3 minutes. Otherwise you can hard or soft boil them in a separate pot of boiling water. Do so by allowing them to boil for 8-10 minutes (depending how runny you like your yolks)
– Add the cooked rice to this veggie/ onion mixture and stir until well incorporated
– Serve into bowls and garnish with fresh watermelon radish
I made this recipe in collaboration with the Vancouver Farmers Market. Check out their post here: http://eatlocal.org/late-winter-extra-veggie-fried-rice/
