Inspired by: Yangzhou fried rice
- All year
Ghee Fried Rice with Vegetables & Tofu
- Serves
- 4
- Portion
- ≈250 g
- Time
- 20 min
- Texture
- Soft grains
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | cooked & cooled overnight (≈ 700 g cooked) | 250 g | 1250 g | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Ginger, fresh | 2 tsp | 8 g | 40 g | |
| Green peas, fresh | ⅔ cup | 100 g | 500 g | |
| Carrot | diced | 100 g | 500 g | |
| Sweet corn kernels | ½ cup | 80 g | 400 g | |
| Tofu, firm | crumbled & seared | 150 g | 750 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Black pepper | white pepper | 0.5 g | 2.5 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Heat ghee; add ginger and vegetables 3 minutes (add a splash of water and cover 1 minute to soften).
Step 2: Add tofu and rice; toss over high heat 4 minutes.
Step 3: Season with soy and pepper; garnish with coriander.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg, ham and spring onion→Totofu, peas and coriander
Appears in
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