This recipe is the best comfort food – and perfect to share while binge-watching a favorite show from your couch after a long hard week. That’s what I’m about to do tonight – and it isn’t even the weekend.
This Peanut Fried Rice is brimming with nutritiously colorful veggies. Just sauté the vegetables in a single pan, add the cooked rice and the no-cooking-required peanut sauce. That’s about it. I use frozen riced cauliflower and frozen baby broccoli too – a couple of weeknight-friendly shortcuts.
Adjust the amount of rice you use to taste, depending on how assertive you’d like the peanut sauce to be. (With more rice the flavor of the sauce becomes more subtle.) Turn up the flavor as you wish.
Hope you love this as much as we do!
PEANUT FRIED RICE
1 sweet onion, diced
1 cup shredded carrots
1 shallot, finely chopped
2 tablespoons fresh ginger, minced
10 ounces frozen riced cauliflower
12 ounces fresh or frozen baby broccoli
1 cup shredded red cabbage
1 1/2 cups chopped radicchio
4 to 6 cups cooked brown rice* (cold, leftover rice works best)
1 batch of Peanut Sauce** (recipe below)
kosher salt and coarsely ground black pepper, to taste
dash Cajun or Creole seasoning
fresh cilantro, chopped
unsalted dry-roasted peanuts, crushed
Prepare the Peanut Sauce (below) and set aside.
Heat a large nonstick skillet over high heat. Add the onion and carrots, and steam sauté with a little water to keep vegetables from sticking to the pan. Add shallot and ginger, and continue sautéing for another moment or two.
Top with cauliflower, baby broccoli, cabbage, and radicchio. Continue to sauté, until vegetables are almost tender, stirring occasionally and adding another splash of water as needed.
Over the vegetables in the hot pan, top with brown rice* and Peanut Sauce.**
Season to taste with salt, pepper, and dash of Cajun or Creole seasoning. Combine ingredients together and heat mixture all the way through.
Garnish with cilantro and peanuts, and serve immediately.
*Note: Adjust amount of rice you add to taste, depending on how assertive you’d like the peanut sauce to be: more rice (6 cups) = subtle flavor; less rice (4 cups) = bolder flavor
1/4 cup natural peanut butter
1 tablespoon date syrup
1 tablespoon balsamic vinegar
1 teaspoon hot sauce (such as Cholula)
juice of one fresh lime
To make the Peanut Sauce, add the first 5 ingredients to an 8-ounce liquid measuring cup. Fill with just enough water to bring mixture to just barely above the 3/4-cup line. Stir ingredients to combine well.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen