Wakame, Kale and Konnyaku Fried Rice with Scrambled Tofu
This low carb fried rice dish is rich with protein and dietary fiber, and also very alkalizing. Don’t be scared to add wakame to the dish, it makes it super yummy – it’s even great for fussy eaters! Wakame adds a lovely umami flavour to the dish, and when paired with konnyaku it makes for a very filling dish – even when you cut down on rice!
For the fried rice
2 packs konnyaku rice (500 g / 16 oz)
400 g (12½ oz) cooked rice (200 g / 6½ oz rice)
200 g (6½ oz) kale, chopped finely including stalks (please separate stalks and leaves)
30 g (1 oz) dried wakame
2 tbsp (40 ml) Sesame oil
1 tbsp grated ginger
2 tsp salt
1 tbsp dashi powder*
4 tbsp ground sesame
For the scrambled tofu
1 tsp oil
1 pack (300 g/ 9½ oz) silken or silken firm tofu, drained
¼ tsp turmeric
½ tsp salt
Drain the konnyau rice and pour boiling water. Set aside.
Soak dried wakame in water until soft, drain then chop into bite size.
Separate kale leaves and stalks. Slice the stalks very finely and julienne the leaves. Set aside separately.
To make scrambled tofu,
Heat oil in non-stick wok or large frying pan over medium heat. Crumble drained tofu into the pan, breaking it up with your fingers then add turmeric and salt.
Cook for 2 minutes or until tofu is hot throughout and all the water is evaporated. Set aside.
To make fried rice,
Heat oil and ginger in a non-stick wok or large frying pan over medium heat. Cook, stirring, for 1 minute or until fragrant.
Add konnyaku rice, chopped kale stalk, salt and dashi powder. Stir fry 1 minute. Add rice, wakame and sesame, stirring until mixed well then add the julienned kale leaves and scrambled tofu. Stir until kale and tofu is well mixed
You can add real scrambled egg instead of scrambled tofu.
You can use finely chopped shirataki noodle or white konnyaku sheet instead.
You can increase the amount of konnyaku and wakame and reduce or cut rice completely.