Indonesian Fried Rice
Achieve peak performance with Indonesian Fried Rice, made with tofu, peanuts and nutrient-packed California Prunes.
Servings: 4
Prep Time:
Cook Time:
Ingredients
- 3/4 cup chopped onion
- 1 serrano chile, chopped
- 2 tablespoons California Prune purée
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon tomato paste
- 3 tablespoons vegetable oil
- 4 cups cooked brown basmati rice
- 8 ounces firm tofu, diced
- 1/2 cup diced California Prunes
- 1/2 cup peas
- 1/2 cup chopped scallions
- 1/4 cup chopped roasted unsalted peanuts
- 1/4 cup julienned carrot
- 1/4 cup peeled, seeded cucumber cut into thin half-moons
Directions
In a food processor or blender, process onion and chile to make a paste. In a small bowl, whisk together Prune purée, soy sauce, sugar and tomato paste. In a large nonstick skillet, heat oil over high heat. Add onion mixture and cook 1-2 minutes. Add Prune mixture, rice and tofu; stir-fry about 5 minutes or until hot. Add diced Prunes, peas and scallions and stir-fry 2 minutes more. Transfer to a serving bowl or individual plates and garnish with peanuts, carrot and cucumber.
