Author: (adapted recipe by) Alison Murray @ Om Nom Ally.com
Recipe type: Main
Serves: 4
Ingredients
2 cups red cooked red rice
1 tsp grapeseed oil
1 small red onion, diced
4 cloves garlic, minced
1 tbsp minced ginger
pinch of salt
2 tsp Thai red curry paste
1 tbsp water
1 tbsp tamari
2 tsp agave nectar
½ cup lightly packed fresh coriander, chopped, plus extra for garnish
1 can chopped pineapple
1 cake firm tofu, diced (optional)
Instructions
Preheat large frypan over medium heat. Cook onion, garlic, ginger and salt for about 5 minutes – until onion is translucent.
Add the diced tofu (if using) and cook, stirring frequently until lightly browned. In a small bowl combine curry pasta, water, soy sauce and agave.
Add coriander to pan and saute until wilted for about a minute. Add the cooked rice and drizzle in the curry paste mixture. Toss the rice to coat completely and cook for about 3 more minutes.
Add the chopped pineapple and cook until just heated through. Serve garnished with extra coriander.