Main Dishes

Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

Paola Holthausen
February 09, 2015
3

Super easy weeknight meal.

3
To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs
To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and...
See the full directions on my site
Nutritions

Calories
5555

Sodium
1624mg
67% DV

Fat
534g
822% DV

Protein
68g
136% DV

Carbs
140g
47% DV

Fiber
41g
165% DV
Stir Fry Vegetarian Dinner Asian

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