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Sesame Ginger Stir Fry With Brown Rice

Course Snack2
Servings 4 people
Calories 246 kcal

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-label]

Nutrition

Calories: 246kcalCarbohydrates: 33gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1803mgPotassium: 1074mgFiber: 9gSugar: 5gVitamin A: 15800IUVitamin C: 133.7mgCalcium: 170mgIron: 4.5mg
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