Have you ever gone down the YouTube rabbit hole? You know what I’m talking about, you go in search of something very specific and it leads you to a whole world of videos that you never knew existed but wish you knew about a lot sooner. Well if you don’t know, I suggest you try it because that’s how you get amazing dishes like this one. The easiest way to describe it is an Indian spiced fried rice.
Dishes like this are great because they satisfy any kind of takeout cravings you have but you get to decide how greasy you make it!
This recipe does require a bit of planning because you’ll need to cook the rice and let it sit for a few hours until it is cool all the way the through. It’s worth the extra effort.
For the rest of it, I used: ginger (lots and lots of ginger), onion, shallots, red & yellow bell pepper, tofu pieces, peanuts, garlic (rough chopped so you can really bite into it), lemongrass powder, jalapeno (diced with half the seeds removed in concession to my Hubs), coconut oil, and as you can see from the photos, turmeric.
You can add any kind of vegetables you want to this dish, just be sure to add them to the pot starting with the longest cooking time or you’ll have some very mushy vegetables because this cooks pretty fast and at a high temp.
Add the garlic and the peanuts at the same time, tossing for a few minutes. The thing you don’t want to do is just turn the pot of rice over into the skillet, fluff the rice with a fork first and then add it, tossing or stirring until it’s all blended. If you want a bit of grease, you can add a splash of sesame oil on top. I chose a soy sauce and lime juice blend and a few dots of Sriracha.
Cooking it on a high heat gives a nice little char on the edges which is doubly nice for the tofu and the peanuts.
Add a nice icy lager and you’ve got a quirky take on fried rice to satisfy any takeout craving.