Sweet & Smoky Fried Rice

Sweet & Smoky Fried Rice
makes
3-4 servings
prep time
40 minutes
cook time
25 minutes
Ingredient List
  • 4 tablespoons peanut or vegetable oil, divided
  • 1 10.6-ounce package Upton’s Naturals Sweet and Smoky Jackfruit
  • 1/2 medium onion, diced
  • 3/4 cup diced carrot
  • 3/4 cup diced celery
  • 3/4 cup frozen peas
  • 1/2 block (1/2 pound) soft or medium firm tofu, drained and patted dry
  • 1/8-1/4 teaspoon turmeric (for color)
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon each garlic powder and onion powder
  • Pinch kala namak (black salt)
  • Squeeze of fresh lemon, or splash of apple cider vinegar
  • Freshly ground salt and pepper
  • 4 cups leftover cooked rice
  • 1/4-1/3 cup low-sodium soy sauce
  • 2 teaspoons toasted sesame oil, or to taste
directions
Heat 1 tablespoon oil in a large wok or skillet and add the entire contents of the package of jackfruit, pan frying for 4-5 minutes. Keep the large pieces whole, or smash them up with a spatula while cooking, depending on your preference. Transfer the cooked jackfruit to a bowl or plate and set aside.

Add another tablespoon of oil to the pan, add the onion, and stir-fry for 3-4 minutes, until soft and golden. Add the carrot, celery, and peas and continue stir-frying until the vegetables are tender.

Meanwhile, make the scrambled tofu. Crumble the tofu in bowl and stir in the turmeric, nutritional yeast, garlic powder, onion powder, kala namak, and lemon or vinegar. The kala namak imparts an “eggy” flavor, so taste and adjust flavor, adding more kala namak if desired, and then add a dash of salt and pepper.

Push the veggies to the side of the wok or pan. Pour 1-2 teaspoons oil in the pan and add the tofu, frying for 3-4 minutes, stirring every so often until cooked and a bit golden on all sides.

Push everything to the side again, add 1-2 tablespoons oil to the pan, then add the rice and cooked jackfruit. Evenly pour the soy sauce over the rice, and begin stirring to incorporate the veggies, tofu, and jackfruit into the rice, and evenly distribute the soy sauce throughout the rice. Continue cooking until browned and thoroughly cooked, then stir in the sesame oil. Serve immediately.

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