Sesame Ginger Stir Fry With Brown Rice
By Lisa Shanken
August 10, 2015
Sesame Ginger Stir Fry With Brown Rice
Ingredients
Rice
- 1 cup Uncooked Short Grain Brown Rice any brand
- 2 cups water
- pinch sea salt optional
Stir Fry
- 2 tsp coconut oil
- 1 package Tofu wrapped in a paper towel to drain excess moisture
- 2 cloves garlic chopped
- 1 tbsp ginger chopped
- 1/2 cup carrots sliced
- 2 cups broccoli florets
- 1 cup Mushrooms sliced
- 3 cups Chard or Bok Choy coarsely chopped
- 1 tbsp sesame oil
- 1/4 cup Tamari
Instructions
Rice
- Add rice to water, and put under high heat until boiling.
- Once boiling, lower heat to simmer and cover. Cook to 30-45 minutes, until all water is absorbed.
Stir Fry
- Heat 1 teaspoon of coconut oil in wok or large sauté pan.
- Slice tofu into bite-size pieces and place in wok. Cook for approximately 10 minutes, stirring occasionally, so a crust forms around the tofu. Transfer tofu to a plate lined with a paper towel to drain excess oil.
- Heat remaining two teaspoons of coconut oil in the wok or skillet. Add garlic and ginger and cook for 1 minute.
- Then add carrots and brossoli and cook for 3-4 minutes.
- Continue by adding mushrooms and greens, cooking for 3-4 more minutes.
- Add cooked tofu, cooking 2-3 more minutes.
- Then add tamari and sesame oil, cook until hot, and serve over rice.
Notes
Nutrition
Calories: 246kcalCarbohydrates: 33gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1803mgPotassium: 1074mgFiber: 9gSugar: 5gVitamin A: 15800IUVitamin C: 133.7mgCalcium: 170mgIron: 4.5mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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