Peanut butter rice with vegetables

Peanut butter rice with vegetables is an incredibly simple but delicious vegan fried rice recipe. Packed with flavors this peanut butter rice is a perfect weeknight meal recipe that gets ready in just 20 minutes.

Course Main Course, Side Dish

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 548kcal

Author Vandana Chauhan

Equipment

1 large wok or pan
Chopping board and knife
Spatula

Ingredients

3 cups cooked rice refrigerated for at least 2 hours
6 tablespoons creamy or crunchy peanut butter
1.5 cups chopped mixed vegetables use vegetables of your choice
1 medium red onion finely chopped
2-3 large garlic cloves finely chopped
2-3 stalks spring onion finely chopped
1 tablespoon fresh lime juice
½ cup warm coconut milk
2 tablespoons soy sauce
1 teaspoon red chili sauce or any hot sauce of choice adjust to taste
1 tablespoon vegetable oil
½ teaspoon toasted sesame oil
2 teaspoons roasted white sesame seeds
½ teaspoon red chili flakes
¼ teaspoon ground black pepper
Salt to taste

Instructions

Put peanut butter in a bowl. Add warm coconut milk, chili flakes, soy sauce, red chili sauce, and lime juice. Whisk until you get a creamy peanut butter sauce. Keep it aside.
Heat vegetable oil in a large wok or pan. Add chopped onion and garlic. Cook until the onion turns translucent.
Add chopped vegetables. Stir fry on high heat for 3-4 minutes. If you are using cabbage too, add it later with spring onion greens.
Add chopped green onions and cabbage. Saute for 1-2 minutes.
Add chili flakes, ground black pepper, and a little salt. Saute for a minute.
Add peanut butter sauce and cook until the peanut butter starts melting. If the sauce is too thick add some water or coconut milk to get a consistency of the sauce that can coat rice. Cook for 1-2 minutes.
Add cooked rice and toasted sesame oil. Mix and stir fry on high flame for around 2 minutes.
Garnish with roasted sesame seeds and chopped green onions.

Video

Notes

Don't use overcooked rice to make fried rice, it will turn mushy.
Never use freshly cooked rice to make any fried rice recipe. Leftover rice that has been refrigerated for at least hours is the best for this recipe.
Use a large pan or wok to make fried rice so that the ingredients can be stirred easily.
You can use creamy as well as crunchy peanut butter in this recipe depending on the type of texture you prefer.
The peanut butter I am using already has sugar in it but if you are using natural peanut butter without added sugar, you can add around 1 teaspoon of palm sugar to the sauce. Brown or white sugar can be added too.
Add extra salt only if needed as the soy sauce and chili sauce are already savory. However, I feel the coconut milk slightly brings down the savoriness of the soy sauce so I add a little (around ⅛ teaspoon salt to the sauce too). Taste the sauce, before adding salt.
Feel free to use vegetables of your choice. I have used mixed frozen vegetables which have green beans, green peas, carrots, and sweet corn kernels. I also added chopped fresh cabbage. You can use vegetables of your choice. Other vegetables that go well in peanut butter rice are broccoli, cauliflower, and bell pepper. Mushrooms and fried or baked tofu cubes can be added too.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition