Ingredients
Scale
- 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
- Optional toppings: 1/4 cup green onions, 1/4 cup roasted peanuts
Instructions
- Heat vegan butter or oil in a skillet and sauté onion and garlic until translucent.
- Add diced mushrooms, carrots, and bell pepper; cook until tender.
- Add remaining vegan butter or oil and day-old rice, sautéing for about 5 minutes.
- Mix tamarind juice, maple syrup, soy sauce, and chilis in a bowl, then pour over the rice mixture.
- Cook for another 5 minutes, stirring to combine.
- Stir in diced pineapple and serve warm with optional toppings.
Notes
Using day-old rice improves the texture for frying.
Adjust the number of chilis to control spice levels.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Calories: 300
- Sugar: 6
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
- Cholesterol: 0