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Sticky Chia Fried Rice

by Livestrong_Recipes  |  Sep 30, 2015

Sticky Chia Fried Rice
  1. PREP
  2. 18 m
  • COOK
  • 10 m
  • TOTAL
  • 28 m

Recipe and photo courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 4

  • 3/4 cup Mushroom Broth
  • 3 tbsp CHIA SEED
  • 2 tbsp Tamari Soy Sauce
  • 2 tsp Rice Vinegar
  • 7 oz Organic Tofu, Extra Firm
  • 1 1/2 tbsp Sesame Oil
  • 1 red bell pepper
  • 1 large Green Bell Pepper
  • 3 stalk scallion(s)
  • 3 cups cooked brown rice
  • 2 tsp Ginger Root
  • 1/4 tsp sea salt
  • 2 tbsp Basil, Fresh
  • 2 medium fruit Oranges, California Navel
  • 4 oz Baby Arugula, Fresh

DIRECTIONS

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.