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Curry Fried Rice With Crispy Tofu



Gluten Free

Dairy Free

Egg Free


You will need:

  • 250 grams of wild rice

  • 1 L of water

  • 250 g firm tofu

  • 1 head broccoli, separated

  • 2 carrots, sliced or grated

  • 1 cup of sweet corn

  • 1 cup of chickpeas

  • 1 zucchini, diced

  • 1 shallot, diced

  • 1 tbsp sriracha sauce (optional)

  • 2 1/2 tbsp curry powder

  • 1/2 tsp cardamom

  • 1 tsp grated ginger

  • 1 clove of garlic, chopped

  • 1/4 tsp chili flakes

  • 3 tbsp sesame oil

  • 1 tsp salt

  • pinch of cayenne pepper

  • pinch of black pepper

  • 1/2tsp turmeric

  • fresh herbs for garnish

  • sesame seeds for garnish

How to make it:

  1. In a large pot, cook the rice for about 20-25 min. Rinse rice with warm water and place back into the pot.

  2. Cut the vegetables and steam for 10 min in a medium pot. Do this by adding a small amount of water to the pot and covering with a lid over medium heat.

  3. Next, cut the tofu into little blocks and press on a kitchen towel to remove excess water.

  4. Sautée tofu in a little oil until crispy adding a dash of salt and curry powder.

  5. Add chickpeas, corn, and onion to the tofu and sautée until onion is golden.

  6. Now add the cooked rice to the tofu mixture with a little oil and sautée until the rice is a little crispy. At this point, you should add the spices:(garlic, ginger, chili flakes, turmeric, curry powder and cardamom). mixing continuously. Then let it set for 3-4 min.

  7. Add the steamed veggies to the fried rice and mix well.

  8. Place into serving bowls and drizzle some siracha (or sauce of your choice) over the top.

  9. Finish it off with some fresh lemon juice and sesame seeds. Garnish with fresh herbs.

Makes 4-5 servings.


Hi there! I'm Kimberley Krieger, holistic health coach, and passionate chef.

Don't forget to tag

me on social media @kimberleykrieger when making one of my dishes. I love seeing your versions! Hope you enjoy recreating this delicious recipe. 


Lots of love, 



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