This fried rice is in contrast to some other. It glows — each figuratively and actually — from a beneficiant hit of floor turmeric, which imparts an earthy and peppery taste. The standard of the turmeric issues, so select one that’s vivid in coloration, with a deeply floral aroma. The hardly cooked tomatoes, kissed with simply sufficient warmth to melt their exterior whereas sustaining their construction, burst with juice and tartness. Chilly basmati rice provides fried rice a lighter texture and a nutty aroma (although you might use different forms of chilly rice, too). This rice is scrumptious with a beneficiant quantity of herbs, so sprinkle some on prime and serve extra tableside, too.
No chilly leftover rice? Prepare dinner 1 cup of rice and let it cool within the pot for 10 to fifteen minutes, then unfold it out in a big, rimmed baking sheet and refrigerate, uncovered, for 1 to 2 hours to dry it out and funky utterly.
Substitutions: No basmati rice? Any leftover rice will do. Instead of floor turmeric, strive a curry powder. Swap out jalapeño with 1/2 teaspoon of crushed pink pepper flakes. Not vegan? Use 4 scrambled eggs instead of tofu.
Storage: Refrigerate for as much as 4 days.
The place to purchase: Diaspora Co.’s Pragati turmeric is accessible on-line at diasporaco.com.
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Elements
- 2 tablespoons impartial oil, corresponding to canola or vegetable, divided
- 1 mediumyellow onion (8 ounces whole), halved and thinly sliced
- One (1-inch) piece recent ginger, reduce into matchsticks
- 1 small jalapeño, seeded and thinly sliced
- 1 1/2 teaspoons floor turmeric, corresponding to Diaspora Co. Pragati turmeric (see The place to Purchase)
- 1/2 teaspoon tremendous salt, plus extra as wanted
- 1/4 teaspoon floor black pepper, plus extra as wanted
- 3 packed cups (15 ounces) chilly basmati rice (leftover rice from fridge is nice)
- 10 ounces smalltomatoes, corresponding to cherry or grape
- One (14-ounce) block agency 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) recent cilantro leaves, for serving
- 1/2 tightly packed cup (1/2 ounce) recent basil leaves, torn into bite-size items, for serving
- Lime wedges, for serving (non-compulsory)
Instructions
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Step 1
Warmth a well-seasoned wok or giant nonstick skillet over medium-high warmth till scorching. Add 1 tablespoon of the oil, adopted by the onions, and cook dinner, stirring or tossing, till softened, about 2 minutes. Add the ginger and jalapeño and cook dinner, stirring, till aromatic, about 30 seconds. Add the turmeric, salt and pepper and cook dinner, stirring always, till no pockets of turmeric stay, about 45 seconds.
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Step 2
Add the rice, the remaining 1 tablespoon of oil and cook dinner, stirring, till the rice is effectively coated within the turmeric and has a golden glow, 2 to three minutes.
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Step 3
Add the tomatoes, tofu and garlic and cook dinner, stirring or tossing each 30 seconds or so, letting the tomatoes soften simply on the skin, for about 2 minutes. Style, and season with extra salt and pepper, if wanted.
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Step 4
Flip off the warmth, divide the rice amongst bowls, garnish with the scallions and a sprinkling of the cilantro and basil. Place lime wedges, if utilizing, and the remaining cilantro and basil on the desk (no such factor as too many recent herbs), and serve.
