Biryani-style tofu fried rice with ginger chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Biryani-style tofu fried rice with ginger chutney

Dairy-Free, Vegan

2 Servings, 650 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

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).
Contains: Wheat

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, prepare the rest of the meal.

2

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.

3

Cook your protein and vegetables

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for tofu or chicken. Stir in the roasted red peppers, peas, and coriander seeds and cook until the vegetables are heated through and your protein is cooked through, 1 to 2 minutes. Remove from the heat. While your protein and vegetables cook, prepare the chutney.

4

Make the ginger chutney

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
In a small bowl, stir together the scallions, cilantro, ginger chutney base, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

5

Finish the fried rice

To the pan with your protein and vegetables, stir in the rice and ginger chutney. Season to taste with salt and pepper.

Serve

Transfer the fried rice to individual bowls, garnish with the fried shallots, and serve.
Kids Can!
  • Combine the rice and water.
  • Time the rice.
  • Garnish with the fried shallots.