Tofu & Cabbage Fried Rice for the Whole Family

Try this higher-protein, low-glycemic tofu and cabbage fried rice recipe from one of our professional chef customers! Perfect for the whole family, and even diabetic-safe.

It’s that time of year, when we all seem to be more focused on our health and wellbeing. Naturally, we should strive to be health conscious all year round, and we certainly are here at Cahokia Rice!

Grown in Southern Illinois, Cahokia rice is a unique strain of rice that is 53% naturally higher in protein with a low glycemic index score of just 41—the lowest glycemic index rice on the market! The reduced glycemic load coupled with a higher protein content makes this rice a healthy, well-balanced meal for many diabetics, as well as those who are simply trying to be healthier in the new year.

Today we are sharing a healthy fried rice recipe for you to share with your family, which was provided to us by one of our loyal customers! Chef Barry Kraemer is an organic performance cuisine chef, and he says that this recipe is always a big crowd pleaser for his guests.

Big enough for the whole family, check out the recipe below for instructions on recreating this delicious dish:

Ingredients

• 6 cups Cahokia High Protein White Rice
• 2 1/2 tbsp. grape seed oil, separated
• 3/4 cup chopped baked tofu
• 2 tbsp. tamari
• 2 1/2 tsp. rice vinegar
• 2 tsp. toasted sesame oil
• 2 eggs
• 3/4 cup chopped yellow onion
• 1/4 cup chopped green onion
• 1/2 cup chopped celery
• 1 cup finely shredded green cabbage
• 1 1/4 cups thinly sliced fresh shiitake mushrooms
• 1/2 tsp. ground white pepper

Instructions

Step 1: Cook the rice

Preheat oven to 250°F. Cook Cahokia High Protein White Rice according to package instructions. Once cooked through, transfer to a bowl for later.

Step 2: Scramble the eggs

In a wok on high heat, add half the grape seed oil a pinch of sea salt and a pinch of black pepper. Scramble the eggs and cook them in the hot oil quickly, but not all the way through, and reserve in a bowl for later.

Step 3: Saute the vegetables and cook the tofu

Heat the remaining oil, keeping the heat high and add the onions, cabbage and celery. Saute for one minute, and add the white pepper. Continue cooking for five minutes, constantly stirring the vegetables. Add in the mushrooms, and tofu, and cook for two minutes

Step 4: Mix it all together

Then add in the tamari, rice vinegar, sesame oil and rice, and cook for a few minutes more, and add the green onions. At the last minute add the scrambled egg, and stir everything together.

Step 5: Serve and enjoy!

Your delicious meal with high-protein, low-glycemic rice is ready to enjoy! This will serve a whole family and you should have enough for leftovers as well. Store in the fridge for up to a week.

Check out Chef Barry’s Instagram and his LinkedIn for more cooking inspiration!