Blueberry Fried Rice
I missed dirty take out Chinese food and this Blueberry Fried Rice ticks off that box and then some! This is a truly delicious and the kind of meal that I have to stop myself from just making every single night. Seriously, don’t sleep on this recipe as it’s the kind of thing you’re going to CRAVE once you try it! It's a remake of my Tofu Fried Rice but with a blue-berry remix!
If you’re familiar with this website then you know that I don’t use a lot of oil in my recipes - so know that when you see sesame oil in here that it’s purely for FLAVOR! It adds that dirty take-out vibe that I was going for. And because it’s spread out over the entire thing it’s not so bad. This recipe includes peanuts but if you’re allergic just don’t use them. They’re for toppings only. When it comes to the rice you can cook it fresh, but if you've got left over this is PERFECT for that.
If you don’t have all the veggies I’ve got here or different once that you want to use up then go for it. Just make sure that you cut them small - ideally you’d shred them! You just want all the veggies to mix together nicely and not have big chunks. This recipe is naturally gluten-free as well! It’s high in fibre and packed with protein. That’s right - it’s delicious AND healthy!!! And if you like this chances are you’ll like my Loaded Pad Thai as well.
I find that it’s hard to find good plant-based Chinese recipes since it’s such a meat-forward cuisine, but hopefully this ticks off the box for you the way it does for me. Make this Blueberry Fried Rice tonight and know that you’re going to be doing it again soon!
This Blueberry Fried Rice is the delicious and dirty plant-based Chinese style take-out you’ve been waiting for. And it’s healthy!
- 1 Block Extra-Firm Tofu (drained and shredded)
- 1 tbsp Water
- 1 tbsp Tamari (or soy sauce)
- 2 tsp Chilli Powder
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 cup Tamari (or soy sauce)
- 1/4 cup Blueberries
- 1 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 1 tsp Corn Starch
- 2 cup Brown Rice (cooked)
- 1 tsp Sesame Oil (divided)
- 1 Onion (diced)
- 3 clove Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 cup Blueberries
- 16 oz Purple Cabbage (shredded)
- 1 Carrot (shredded)
- 2 Green Onions (sliced)
- 1/4 cup Peanuts (chopped)
Preheat oven to 350 F and prep a baking sheet for your shredded tofu!
Placed your shredded tofu into a large bowl. If you don’t know how to shred it you can do it just using a box grater (cheese grater). Mix together the rest of the shredded tofu ingredients together into a small bowl and pour over the tofu and mix it around until it’s nicely coated. Pour onto the prepped baking sheets and bake for 25-30 minutes, stir it around at the half-way mark.
While that’s cooking get everything else ready! Add all of the sauce ingredients to a small blender, puree and set aside!
Heat a non-stick skillet. If you’ve got a wok then use that. Add in 1/2 tbsp of your sesame oil to the pan and sauté the onion, garlic and ginger until it’s just slightly translucent and it smells like awesome and browning just a tinge. Add in your blueberries and cook just until it’s got a little singe on the sides.
Add the tofu mixture to the wok/pan and just mix it all around with everything else. Add about half your sauce to it and mix around then dump it back onto your baking sheet while you cook everything else.
Heat the remaining oil back into the wok/pan and add the cabbage, carrot, and cook until tender. About five minutes should do it! Now add the tofu mixture back in along with the rice and add the rest of your sauce and mix it around till it’s well incorporated.
Scoop into bowls and top with the green onions and peanuts and feel free to slather on more plum sauce if you dig it! Either way smash it into your face. This makes a ton and stores well in the fridge for several days - but it’s not going to last that long. It’s brilliant the next day, just like any dirty take-out is!
- Amount Per Serving
- Calories 481kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 2.2g12%
- Sodium 881mg37%
- Potassium 627mg18%
- Total Carbohydrate 70.2g24%
- Dietary Fiber 8.3g34%
- Sugars 10.4g
- Protein 19.6g40%
- Calcium 11 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
