Spicy Sweet & Sour Fried Rice
Classic Fried Rice topped with Vegan Chick'n Nuggets in a Spicy Sweet & Sour Sauce!
When I was a kid, I remember loving Chicken Nuggets and especially dipping them in Sweet & Sour sauce. As a dude in his 20s, I remember loving Fried Rice. As a guy in my 40s, I now love putting them both together!
This is a super simple dish that comes together in less than 20 minutes. You have to use day old rice, whether it's leftovers from something you made or from take-out, this is necessary for the texture of the rice. You can also cook some rice and then refrigerate it for 4 hours or so. I also added some leftover tofu scramble from earlier in the day. If you want, here's my recipe for Tofu Scramble.
The Sweet & Sour sauce is pretty traditional except I added some Sriracha to make it spicy. Leave this out if you prefer no heat! It's still quite delicious. You can also use all white vinegar instead of half white and half rice vinegar. Same with the brown sugar and agave, you can just use all agave or all brown sugar, whatever you prefer.
Also, you can really customize this with whatever you want. I used frozen peas and carrots but you could literally use any veggies you want. Same with the protein, I love this with nuggets, but go wild with whatever you want!
For the nuggets, I used the Chik'n Nuggets by Alpha Foods. They are as easy to prepare as they are delicious! For this recipe I air fried them and then tossed them in the Sweet & Sour sauce and it worked out brilliantly!
This post was sponsored by my friends at Alpha Foods! They have a bunch of great plant-based products which you can check out HERE!
Makes 4 Servings
Cooking Time: 20 minutes
1 Package Alpha Foods Chik'n Nuggets
3 cups day old rice
6 ounces frozen peas & carrots
4 cloves garlic (minced)
1/2 cup tofu scramble
Soy sauce to taste (I used about 2 Tbsp)
1 Tbsp rice vinegar
1 Tbsp sriracha
1/2 tsp marmite (optional)
2 Tbsp vegan butter
Spicy Sweet & Sour Sauce
1 Tbsp cornstarch
1/2 cup water
1/4 cup white vinegar
1/4 cup rice vinegar
1/4 cup brown sugar
1/4 cup agave
1/4 cup ketchup
2 Tbsp soy sauce
2 Tbsp sriracha
Cook Chik'n nuggets according to package instructions OR cook in an air fryer at 390 degrees for 10 minutes, flipping halfway through.
Combine the ingredients for the Sweet & Sour sauce in a pan and whisk over medium heat until thickened to desired consistency (about 10 minutes), keep warm on low, stirring every now and then.
Before we cook our rice, let's get the stir fry sauce together. Combine the soy sauce to taste, rice vinegar, sriracha and marmite (if using) in a bowl. Adjust the seasonings to your taste.
Over medium heat add a bit of oil to a large, hot, non-stick pan, let the oil heat up, and then add the frozen peas and carrots. Stir and heat through.
Add the garlic and cook for a minute careful not to burn.
Add the rice and stir to combine. Then add the stir-fry sauce and stir to combine.
Add the 2 Tbsp of vegan butter (use more if you want it to be richer) and stir until melted.
Add the tofu scramble and stir to combine and heat through. Turn off heat and plate the rice.
Toss the nuggets with the sweet and sour sauce, then top the rice with the nuggets. Add some green onions and sesame seeds.