Peanut-Sauce Fried Rice

Ingredients

• 2 teaspoons neutral oil
• 1/2 medium red onion, thinly sliced
• 4 cloves garlic, finely chopped
• 3/4 cup thinly cliced carrots
• 1 medium red bell pepper, thinly sliced
• 14 oz firm tofu, drained, pressed, and cubed
• 1 cup loosely packed chopped cabbage or broccoli
• 1/2 recipe peanut butter sauce
• 3 cups cooked and cooled rice (or other grain of choice)
• salt, to taste
• red pepper flakes
• 1 teaspoon fresh lime or lemon juice, or more to taste
• 1/4 cup loosely packed finely chopped fresh cilantro or Thai basil, for garnish
• sriracha sauce, for garnish

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and a pinch salt. Toss and cook the onion for 2 to 3 minutes. Add the garlic, carrots, and bell pepper. Toss well and cook for 2 minutes. Add the tofu and cabbage, toss well, and cook for 2 to 3 minutes. Add the peanut butter sauce and mix well. Reduce the heat to medium. Cover the skillet and cook for 3 minutes or until the sauce bubbles and thickens slightly.
2. Add the rice and salt. Mix well to incorporate the sauce. Cover the skillet and cook for 2 minutes. Taste and adjust the saltiness and spiciness. Add the red pepper flakes to taste. If the rice seems too dry, add some nondairy milk or water and mix well. Cover the skillet and cook for 1 minute. Let the rice sit, covered, for a few more minutes. Add the lime juice. Garnish with the cilantro and additional red pepper flakes or sriracha and serve.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle