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Sticky Chia Fried Rice

Sticky Chia Fried Rice
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Prep Time: 18 min Serves: 4
Cooking Time: 10 min Yield: 5 1/3 cup
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Recipe and photo courtesy of Jackie Newgent, RDN.



1. Stir the mushroom broth (or vegetable broth), chia seeds, soy sauce, and vinegar together in a small bowl; set aside to allow the chia seeds to “gel” while prepping the recipe ingredients.

2. Squeeze the tofu of excess liquid and finely dice. Heat 1 tablespoon of the sesame oil in a well-seasoned wok or extra-large cast iron skillet over medium-high. Add the tofu, bell peppers, and scallions and stir-fry until heated through, about 2 minutes.

3. Add the chilled rice, ginger, salt, and remaining 1 tablespoon sesame oil and stir-fry until the rice begins to crisp and brown, about 7 minutes. Add the chia mixture and stir-fry until well combined, about 1 minute. Stir in the basil. Sprinkle with additional soy sauce or salt to taste and garnish with additional fresh basil leaves, if desired.

4. Peel and slice or segment the oranges; toss well with the arugula (or other salad greens of choice), including any residual juices accumulated from cutting oranges. Serve as a side salad.


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