Ingredients
The following ingredients have 4 Servings
- ¼ cup peanut butter
- ¼ cup chicken or vegetable stock
- ¼ cup Tamari or soy sauce
- 1 tablespoon agave
- acacia honey or pourable light brown sugar
- 1 inch ginger
- peeled and grated or minced
- 3 cloves garlic
- grated or finely chopped
- 1 tablespoon Worcestershire or vegetarian Worcestershire
- 1 teaspoon toasted sesame oil
- optional
- About 6 tablespoons neutral oil
- 2 cups chopped protein (rendered bacon
- chopped cooked shrimp
- chopped rotisserie chicken
- edamame or diced tofu)
- 1 sweet pepper and 2 fresh medium chili peppers
- seeded and chopped
- 2 leeks
- trimmed and chopped
- 1 red or white onion
- chopped
- 2-3 cloves garlic
- grated or chopped
- 1 bunch broccolini
- blanched 2 minutes and chopped
- ½ cup pickled hot peppers
- chopped
- 2 ½ to 3 cups cooked rice (about 1 cup uncooked—make sure to fully cool before using if you're not using leftover rice)
- 2 eggs
- Splash of Tamari
- Everything bagel seasoning mix
- Sliced scallions
- Chopped cilantro
- Pickled hot peppers or pepper sauce
- Toasted sesame seeds
- Chopped dry roasted peanuts
Instruction
- For the sauce, combine ingredients in a small pot and simmer at a low boil about 10 minutes
- For the peanut fried rice, heat half the oil in a large skillet over high heat
- Add protein, then brown and remove
- Add remaining oil and add peppers, leeks, onions, garlic, broccolini, and pickled peppers, stir-fry 2 to 3 minutes, add rice, and brown the rice 3 to 5 minutes more, add protein and the sauce and toss
- For the eggs, add a splash of tamari to the eggs, whisk, scramble over medium heat in a small nonstick pan and mix into rice
- Serve with toppings of choice
