Kale, Carrot, and Tofu Curried Fried Rice
3 cups cooked and cooked brown rice
Dice the firm tofu into small cubes. Saute the cubes in olive oil in a large pan (I use my largest skillet for this) until golden, about 10 minutes. When the tofu is nice and crispy, add a few shakes of soy sauce to the pan to lightly coat the tofu.
Add the cleaned and chopped kale and shredded carrots (I grate mine with the box grater) to the pan with the tofu. Saute them together for 2 minutes or so, then add the rice. Stir fry everything together for 3-4 minutes, add the curry (or peanut) sauce and golden mountain (or soy) sauce. Continue cooking until everything is heated through and some of the rice grains get a nice crisp to them.
In a separate, small pan, scramble two eggs and throw the eggs in with the cooked rice in the large pan. Top with sesame seeds (I use black and white) and sriracha before serving.