In order to bring you the best organic produce, some ingredients may differ from those depicted.
Biryani-style tofu fried rice with ginger chutney
2 Servings, 650 Calories/Serving
Our quick version of this South Indian dish features fluffy rice tossed with roasted red peppers, green peas, and your choice of protein, plus a floral and spicy ginger chutney.
In your bag
- ¾ cup basmati rice
- ¼ pound roasted red peppers
- ½ cup organic peas
- 2 teaspoons coriander seeds
- 3 organic scallions
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket ginger chutney base (orange juice - lemon juice - ginger - coriander - cayenne)
- ¼ cup fried shallots
Calories: 650, Protein: 29g (58% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 170mg (7% DV), Carbohydrates: 80g (27% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice
- Rinse the rice.
Prep your protein and peppers
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate.
- Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
Cook your protein and vegetables
Make the ginger chutney
- Trim the root ends from the scallions; thinly slice the scallions.
- Coarsely chop the cilantro.
Finish the fried rice
- Combine the rice and water.
- Time the rice.
- Garnish with the fried shallots.