Curried fried rice with tofu, red onions, and sugar snap peas from A Year In A Vegetarian Kitchen: Easy Seasonal Dishes For Family And Friends by Jack Bishop

  • soy sauce
  • cilantro
  • coconut milk
  • curry powder
  • long grain rice
  • limes
  • peanut oil
  • red onions
  • sugar snap peas
  • tofu
  • jalapeño chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on May 26, 2013

    We really liked this, it is a nice change from the more standard versions I usually make. The coconut milk/lime/curry flavors are quite nice. I added some sautéed mushrooms (needed to use them up) which worked very well. Also added baby bok choy, and diced red pepper. As it turned out, the leftovers made an excellent lunch the next day, flavors still bright. I do recommend this one, and will definitely repeat.

  • Emily Hope on May 08, 2013

    We quite liked this as a (relatively) quick, healthy, and filling weeknight meal for spring. The flavor of the curry powder really comes through. I made a few changes: used coconut oil for the sautéing, doubled the tofu, used brown rice instead of white, cut back on the rice (probably to three cups), used 1 tbsp of fish sauce in place of one of the tbsp of soy sauce, and added some baby spinach we had around. I also doubled the coconut milk, which I'm not sure was necessary and made it a bit soupy at first (though the liquid absorbed); even as written, it's not really fried rice in the traditional sense. Could use some crunch--I'd toss in some chopped dry-roasted peanuts if I had them around. Good with Sriracha.

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