Nutty Fried Rice

This recipe came about by pouring soy sauce and rice vinegar into an almost-empty jar of peanut butter. The sauce is different every time, depending on what's on hand, but if all you have are those three things you can still create a rich, satisfying dish. Play with the ratios to make it your own, and remember - camp food is always better with a sprinkle of dirt in it!

Nutty Fried Rice

Course

Main Course
Prep time

5 Mins
cook time

10 Mins
servings

2
Author

@kelseykagan

Ingredients

2 carrots
½ bell pepper
½ bag sugar snap peas
2 stalks green onion whites & greens separated
1 splash oil
1 Lotus Foods Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch
leftover protein, such as baked tofu

Nutty Sauce:

4 tbsp nut butter
3 tsp soy sauce
2 tsp rice vinegar
½ tsp garlic salt
2 tbsp cilantro chopped
½ lime
water or coconut milk as preferred, to thin

product used in the recipe

Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch

1

Chop veggies, pack out any innards, stems, etc. in a sealed container.
2

In an oiled pan, add carrots, bell pepper, peas, and whites of the onion. Cook down over medium heat until veggies begin to soften.
3

While veggies are cooking, combine sauce ingredients into a sealable container. Shake vigorously. Taste. Play with quantities until you find a ratio that suits your taste buds.
4

Mix protein into your pan of veggies.
5

Add rice to pan, cover with your nutty sauce, and stir to combine.
6

Garnish with the rest of your green onion and cilantro, sprinkle in some red pepper flakes and a dash of lime juice.