Thai Curry Fried Rice
Ingredients:

• 3 tbsp (45 mL) canola oil

• 1/2 cup (125 mL) Summer Fresh Thai Curry Sauce

• 1 pkg (12 oz/375 g) extra firm tofu, cut into1/2-inch (2 cm) cubes

• 1 small onion, finely chopped

• 1 rib celery, finely chopped

• 1/2 red pepper, finely chopped

• 4 cups (1 L) cooked and cooled basmati rice

• 1/2 cup (125 mL) peas

• 2 tbsp (30 mL) reduced sodium soy sauce

• 1/4 cup (60 mL) finely chopped fresh basil

1. Heat 1 tbsp (15 mL) oil in a wok or large sauté pan set over high heat. Stir-fry tofu for 4 to 5 minutes or until golden brown. Transfer to plate.

2. Add the remaining oil to the pan. Add the onion, carrot, celery and red pepper. Stir-fry for 2 to 3 minutes or until tender crisp. Add the rice and browned tofu. Stir-fry for 2 minutes. Add the peas, Summer Fresh Thai Curry Sauce and soy sauce.

3. Stir-fry for 2 to 3 minutes or until rice is heated thoroughly. Garnish with basil.

Tip: Just as delicious with brown basmati rice.

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 4 • Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes

Calories per serving: 384, Fat 13 grams, Cholesterol 0 mg, Sodium 782 mg, Carbohydrates 36 grams, Fibre 7.5 grams, Sugar 5 grams, Protein 10 grams