Thai Fried Rice (Sweet & Sour!)
Slightly sour, a bit sweet, spicy, and highly comforting Thai-inspired fried rice! With mushrooms, carrots, pineapple, green onions, and plenty of garlic. A delicious way to use leftover rice!
Ingredients
- 3 tbsp vegan butter or oil
- 1 small onion diced
- 3 cloves of garlic minced
- 3-4 mushrooms finely diced
- 1 small carrot finely diced
- 1 red or yellow bell pepper finely diced
- 2 cups cooked rice (preferably cooked the day before)
- 3 tbsp tamarind juice*
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 2 bird's eye chilis finely minced (adjust to taste)
- 1/4 pineapple (about 1/2 cup, diced)
- For topping, optional: 1/4 cup green onions, 1/4 cup roasted peanuts
Instructions
- Heat one tablespoon of vegan butter or oil in a large non-stick skillet. Once hot, add the onion and garlic, and sautée for about 5 minutes.
- Next, add the mushrooms, carrots, and red bell pepper and cook for another 5-7 minutes, or until the carrots are cooked but still slightly crunchy.
- Add the remaining two tablespoons of vegan butter as well as the cooked rice. Sautée for about 5 minutes to fry the rice and make it slightly crispy.
- In a small bowl, combine the tamarind juice, maple syrup, soy sauce, and minced chili. Stir to combine and pour it into the skillet. Stir to coat the rice with the sauce and cook for another 5 minutes or until the rice has absorbed the sauce.
- Stir in the diced pineapple, top with green onions and roasted peanuts, and serve!
- Fried rice will keep for up to two days in the refrigerator. Reheat gently over medium heat for a few minutes before serving.
Notes
* To make tamarind juice, add 3 tbsp of tamarind paste to a small bowl. Pour about 1/3 cup of boiling water into the bowl and stir to mash the tamarind paste slightly. Let it sit for 10 minutes. The water will take a dark brown color. Strain and keep the juice.
Nutrition
Serving: 1 serving | Calories: 542 kcal | Carbohydrates: 89 g | Protein: 7.8 g | Fat: 18.1 g | Fiber: 4.1 g | Sugar: 25.8 g
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