- 3 tbsp (45ml) 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 bell pepper, finely diced
- 2 cups (400g) cooked rice (preferably cooked the day before)
- 1 tbsp (15ml) tamarind juice*
- 2 tbsp (30ml) maple syrup
- 1 tbsp (15ml) soy sauce
- 3 bird’s eye chilis, finely minced (adjust to taste)
- 1/4 pineapple (about 1/2 cup diced)
- For topping: green onions, roasted peanuts
- Heat one tablespoon of vegan butter or oil in a large non-stick skillet. Once hot, add the onion and garlic, and sautée for about 5 minutes.
- Next, add the mushrooms, carrots, and red bell pepper and cook for another 5-7 minutes, or until the carrots are cooked but still slightly crunchy.
- Add the remaining two tablespoons of vegan butter as well as the cooked rice. Sautée for about 5 minutes to fry the rice and make it slightly crispy.
- In a small bowl, combine the tamarind juice, maple syrup, soy sauce, and minced chili. Stir to combine and pour it into the skillet. Stir to coat the rice with the sauce and cook for another 5 minutes, or until the rice has absorbed the sauce and start to brown.
- Remove from heat, stir in the diced pineapple and top with green onions and roasted peanuts! Serve as is or as a side.
- Fried rice will keep for up to two days in the refrigerator, reheat gently over medium heat for a few minutes before serving.
* To make tamarind juice, add 1/4 cup of water and 2 tbsp of tamarind paste to a saucepan. Let simmer for 3-5 minutes, and use a spatula to slightly mash the tamarind paste. Remove from heat and let it sit for 10 minutes. The water will take a dark brown color. Strain and keep the juice.