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.

Nutrition Facts

  • Calories 556
  • Saturated Fat 1 g
  • Monounsaturated Fat 5 g
  • Polyunsaturated Fat 8 g
  • Total Fat 19 g
  • Protein 14 g
  • Sodium 321 mg
  • Carbohydrate 83 g
  • Potassium 587 mg