Updated: Aug 18, 2019
Fix and Fogg Smoke & Fire Peanut Butter Fried Rice
1/4 cup Fix and Fogg Smoke & Fire peanut butter
1- inch piece fresh ginger,grated
2 garlic cloves,minced
2 tablespoons lime juice (calamansi)
1 tablespoon soy sauce or tamari for vegan
1 teaspoon maple syrup or agave, optional, but nice
Water to thin the sauce, add slowly while mixing
1 small Bak choy torn into bite-sized pieces (about 3 cups)
2 tablespoons vegetable oil
3 cups leftover cooked rice, chilled
1/4 cup roasted peanuts (optional)
2 scallions, chopped
Whisk together peanut butter, ginger, garlic, lime juice, soy sauce and maple syrup. Thin with water until the mixture is just a little on the runny side. Set aside.
Heat the oil in large skillet or wok over medium-high heat. Add the rice and stir-fry until it begins to separate and become more loose and crispy in spots, about 4 minutes. Add the bakchoy and the peanut butter mixture. Continue to stir fry until the rice and kale are coated and the sauce begins to dry up a bit. 2 minutes.
Remove from heat. Divide onto plates and serve topped with peanuts and scallions.
Add a side of mushrooms and egg or tofu for vegan. Enjoy!!!