Chili Garlic Jackfruit Fried Rice

Ingredients

• 20 oz green young jackfruit (Canned; drain, break into shredded-meat-sized pieces, and remove any seeds)
• 3 tbsp sweet chili sauce (For the jackfruit marinade)
• 2 tbsp cooking oil (For the jackfruit marinade)
• 1 tbsp brown sugar (For the jackfruit marinade)
• 2 tsp rice wine vinegar (For the jackfruit marinade)
• 0.333 cup soy sauce (For the jackfruit marinade)
• salt (To taste, for the marinade)
• black pepper (To taste, for the marinade)
• 3.25 cups day-old cooked rice (Refrigerate overnight before using; source gives a range of 3–3.5 cups)
• 1.5 tbsp garlic (Minced; source gives a range of 1–2 tablespoons)
• 0.5 tsp fresh ginger (Chopped)
• 1 tbsp sesame oil (For sautéing the aromatics)
• 1 cup mixed frozen vegetables (Use while still frozen)
• 0.5 cup liquid vegan eggs (Scrambled separately; alternatively use the author's Mung Bean Eggs)
• cooking oil or vegan butter (For frying the rice; use as needed)
• 2.5 tbsp soy sauce (Stir into the fried rice to taste; source gives a range of 2–3 tablespoons)
• 0.75 cup vegan mayonnaise (For the sriracha mayo sauce)
• 0.25 cup sriracha sauce (For the sriracha mayo sauce)
• 1 tbsp chili oil (For the sriracha mayo sauce)
• crispy chilis (For garnish, to taste)
• green onions (For garnish, sliced; to taste)
• sesame seeds (For garnish, to taste)

Steps

1. 1

   Prepare the rice one day ahead. Refrigerate the cooked rice overnight so it is cold and dry before frying.

2. 2

   Drain the jackfruit. Break it down with your fingers or a fork into pieces resembling shredded meat, removing any seeds that remain.

3. 3

   In a bowl, mix the sweet chili sauce, 2 tablespoons cooking oil, brown sugar, rice wine vinegar, one-third cup soy sauce, salt, and black pepper. Add the prepared jackfruit, toss thoroughly, and marinate for at least 1 hour.

4. 4

   Scramble the liquid vegan eggs in a skillet or wok until set, then transfer them to a bowl and set aside.

5. 5

   Place a wok over medium-high heat and add enough cooking oil to coat the surface. Add the marinated jackfruit and cook for 8–10 minutes, stirring occasionally, until browned. Transfer the jackfruit to a bowl and set aside.

6. 6

   Add the sesame oil to the wok. Add the minced garlic and chopped ginger, and sauté until fragrant, taking care not to let the garlic burn.

7. 7

   Add the cold cooked rice and frozen mixed vegetables to the wok. Drizzle with a little cooking oil or add vegan butter, then stir-fry for 5–10 minutes, until the vegetables are tender and the rice is hot and lightly fried.

8. 8

   Add the scrambled vegan eggs and browned jackfruit to the wok. Pour in 2–3 tablespoons soy sauce, starting with less and adding more to taste, then toss everything together until evenly combined and heated through.

9. 9

   In a small bowl, stir together the vegan mayonnaise, sriracha sauce, and chili oil until smooth and creamy.

10. 10

    Serve the fried rice topped with crispy chilis, sliced green onions, sesame seeds, and the sriracha mayo sauce.

Notes

The recipe recommends preparing the rice the day before and refrigerating it overnight. Jackfruit may be replaced with tofu, mushrooms, or vegan chik’n. Use the soy sauce and garnishes according to taste.

Nutrition per serving

• main
• vegan
• dairy-free
• egg-free
• fried
• stir-fried
• East Asian-inspired
• weeknight meal