Thai Peanut Fried Rice (Vegan)
Thai Peanut Fried Rice is a vegan supper that comes together in one pan in about ten minutes of active cooking. The sauce is the trick: red curry paste, peanut butter and a spoonful of syrup, sharpened with Chinese black vinegar, gives the rice a savory, sweet and tangy coating. Edamame adds protein, shredded carrot adds sweetness, and whole salted peanuts keep a crunch through to the last forkful.
Instructions
Put the soy sauce, water, golden syrup, peanut butter, red curry paste and black vinegar in a small bowl. Whisk until the peanut butter and curry paste have dissolved into a smooth sauce.
Heat the 2 tbsp of vegetable oil in a pan over medium heat. Use the same pan you would like to cook the whole dish in, so everything stays in one place.
Add the frozen edamame and fry for 2 to 3 minutes, until the beans are cooked through and hot.
Tip in the cooked rice and pour over the sauce. Toss well so every grain is coated and the rice takes on the color of the curry paste.
Add the shredded carrot and the roasted peanuts. Keep frying for another 2 to 3 minutes, until the carrot has softened slightly and everything is hot, then serve straight away.
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