- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In wok or large nonstick skillet, heat 1 tbsp of vegetable oil over medium-high heat; cook green onions for 1 minute. Add garlic, mushrooms and carrot; cook, stirring, until vegetables are softened, about 4 minutes. Add kale; cook, stirring, until softened, about 2 minutes. Transfer to bowl; set aside.
In same wok, heat remaining vegetable oil over medium-high heat; cook tofu, stirring, until golden, about 4 minutes. Stir in tamari until tofu is well coated, about 30 seconds. Add rice; cook, stirring, for 5 minutes. Push rice to edge of wok. Add egg and egg white to centre of wok; cook, stirring, until softly set, about 2 minutes; mix in rice.
Stir in reserved vegetables, oyster sauce, sriracha and sesame oil; cook until heated through.
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 3 g
- Sodium 950 mg
- Sugars 4 g
- Protein 17 g
- Calories 445
- Total fat 15 g
- Cholesterol 50 mg
- Saturated fat 3 g
- Total carbohydrate 60 g
