Peanut Sauce Fried Rice

  • 09 Dec - 15 Dec, 2017
  • Mag The Weekly
  • Cookery


For peanut sauce:

· 3-4tbsp smooth peanut butter

· 1-inch piece of ginger, coarsely chopped

· 2 cloves of garlic

· 2tsp soy sauce

· 1-2tsp lemon juice

· Zest of ½ a lemon

· 2tbsp coriander, chopped

· 2-3tsp Sriracha sauce or Asian chilli sauce, to taste

· ¼ tsp red chilli powder or more

· ¼ tsp salt

· 1tbsp sugar or more

· ½ tsp sesame oil

· ¼ cup coconut milk or other non-dairy milk, or more

For fried rice:

· 2tsp oil

· ½ red onion, thinly sliced

· 3 cloves of garlic, finely chopped

· ½ cup carrots, sliced

· ½ red pepper, thinly sliced

· 7oz. tofu pressed and cubed, or use more veggies or cooked chickpeas

· ¾-1 cup loosely packed chopped cabbage or other veggies like broccoli

· 2½-3 cups cooked rice or other grains of choice

· Salt, lemon juice and red pepper flakes to taste

· ¼ cup coriander, chopped


Blend all the ingredients for peanut sauce until smooth. Taste and adjust the spice, salt and sweet flavours, and keep aside. In a skillet, heat oil over medium-high heat. When the oil is hot, add onions and a pinch of salt. Toss and cook for two to three minutes. Add garlic, carrots and bell pepper, and toss well for two more minutes. Add tofu and cabbage, toss well and cook for a couple of minutes further. Add the peanut sauce and mix well. Reduce heat to medium, cover and cook for two to three minutes or until the sauce starts to bubble. Add in the cooked rice and salt, mixing well. Taste and adjust salt and spice. Add red pepper flakes to taste. If the rice feels too dry, sprinkle in some milk and mix well. Cover and cook for a minute. Let the rice sit covered for another few minutes. Add a good dash of lemon juice. Garnish with coriander and red pepper flakes. Serve hot.