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Chili Garlic Jackfruit Fried Rice
I have a few fried rice recipes that I really enjoy and this is one of them. It is sweet and savory and buttery delicious. Feel free to swap out the jackfruit for tofu, mushrooms, or your favorite vegan chik'n. I think all of those options would work well. Get your wok ready!
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Sweet Chili Jackfruit Marinade
- 1 x 20oz can green young jackfruit
- 3 Tbsp sweet chili sauce
- 2 Tbsp cooking oil
- 1 Tbsp brown sugar
- 2 tsp rice wine vinegar
- 1/3 cup soy sauce
- to taste salt & pepper
Rice Ingredients
- 3-3.5 cups day old cooked rice
- 1-2 Tbsp minced garlic
- 1/2 tsp fresh chopped ginger
- 1 Tbsp sesame oil
- 1 cup mixed frozen vegetables
- 1/2 cup liquid vegan eggs OR try my Mung Bean Eggs
- cooking oil OR vegan butter
- 2-3 Tbsp soy sauce (add to taste)
Sriracha Mayo Sauce
- 3/4 cup vegan mayonnaise
- 1/4 cup sriracha sauce
- 1 Tbsp chili oil
Garnish Ingredients
- crispy chilis
- green onions
- sesame seeds
Directions
- Prepare rice the day before and leave in the refrigerator until step 7
- Break down the jackfruit into pieces that resemble shredded meat. Remove any seeds that may remain
- Mix together jackfruit marinade ingredients and marinate the jackfruit for at least 1 hour
- Scramble vegan eggs and set them to the side
- Oil and heat wok to med-high heat and add marinated jackfruit to the pan. Cook for 8-10 minutes or until browned. Set to the side in a bowl
- In the wok, sauté garlic and ginger in sesame oil
- To the wok, add rice and frozen vegetables. Drizzle with a bit of cooking oil and cook for 5-10 minutes, or until veggies are tender and rice is fried. Stir in scramble eggs, jackfruit and soy sauce
- Mix together ingredients for Sriracha Mayo Sauce
- Garnish rice with crispy chilis, green onions, sesame seeds, and sriracha mayo sauce.
Enjoy!
Shopping List
Sweet Chili Jackfruit Marinade
- 1 x 20oz can green young jackfruit
- 3 Tbsp sweet chili sauce
- 2 Tbsp cooking oil
- 1 Tbsp brown sugar
- 2 tsp rice wine vinegar
- 1/3 cup soy sauce
- to taste salt & pepper
Rice Ingredients
- 3-3.5 cups day old cooked rice
- 1-2 Tbsp minced garlic
- 1/2 tsp fresh chopped ginger
- 1 Tbsp sesame oil
- 1 cup mixed frozen vegetables
- 1/2 cup liquid vegan eggs OR try my Mung Bean Eggs
- cooking oil OR vegan butter
- 2-3 Tbsp soy sauce (add to taste)
Sriracha Mayo Sauce
- 3/4 cup vegan mayonnaise
- 1/4 cup sriracha sauce
- 1 Tbsp chili oil
Garnish Ingredients
- crispy chilis
- green onions
- sesame seeds
Directions
- Prepare rice the day before and leave in the refrigerator until step 7
- Break down the jackfruit into pieces that resemble shredded meat. Remove any seeds that may remain
- Mix together jackfruit marinade ingredients and marinate the jackfruit for at least 1 hour
- Scramble vegan eggs and set them to the side
- Oil and heat wok to med-high heat and add marinated jackfruit to the pan. Cook for 8-10 minutes or until browned. Set to the side in a bowl
- In the wok, sauté garlic and ginger in sesame oil
- To the wok, add rice and frozen vegetables. Drizzle with a bit of cooking oil and cook for 5-10 minutes, or until veggies are tender and rice is fried. Stir in scramble eggs, jackfruit and soy sauce
- Mix together ingredients for Sriracha Mayo Sauce
- Garnish rice with crispy chilis, green onions, sesame seeds, and sriracha mayo sauce.
Enjoy!
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