Peanut Fried Rice

5 from 1 vote

Fry leftover rice in a hot pan until it's golden and crisp, then toss it with a quick sauce of peanut butter, soy sauce, garlic, ginger, and fresh lime. Finish with your favorite toppings and serve it hot.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Keyword: fried rice recipe, how to make fried rice, peanut fried rice

Servings: servings

Ingredients

Peanut Sauce

2 tbsp olive oil
3 garlic cloves finely chopped
1 inch piece ginger root finely chopped
1/4 cup green onions bottom half, finely chopped
1/3 cup peanut butter smooth or crunchy both work
1/4 cup soy sauce low sodium
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp chili crunch
2 tbsp sesame seeds
1-2 tbsp lime juice freshly squeezed
water to thin the sauce

Rice

4 cups leftover cold rice
2 tbsp sesame oil untoasted or a neutral oil
1/4 cup peanuts chopped, to garnish
2 tbsp fresh chives chopped, to garnish

Instructions

Prepare your ingredients: finely chop the garlic, ginger, and green onions before you begin so everything comes together quickly. I like to use the white and light green parts of the green onions in this recipe, but the green tops work too.
Fry the rice: heat 2 tablespoons of neutral oil or untoasted sesame oil in a large frying pan over medium-high heat.
Add your cold, leftover cooked rice and spread into an even layer. Use a potato masher (optional) to help separate any cold rice clumps.
Let cook undisturbed for 2–3 minutes, then use a spatula to lift and flip sections of rice. Once golden patches begin to form, gently break up any clumps with your spatula or a wooden spoon.
Continue cooking until hot throughout and slightly golden and crispy.
Turn off the heat and set aside.
Prepare the peanut sauce: heat the olive oil in a separate medium saucepan over medium heat. Add the garlic, ginger, and green onions, and sauté for about 1 minute, stirring frequently, until fragrant.
Combine the sauce ingredients: reduce the heat to low and add the peanut butter, soy sauce, sesame oil, rice vinegar, and chili crunch. Stir or whisk gently until smooth and well combined.
Stir in the sesame seeds and freshly squeezed lime juice. Gradually add a few tablespoons of water until it reaches your desired consistency. Anywhere between 1/4-1/3 cup.
Toss and serve: turn off the heat and pour the peanut sauce over the rice and toss until evenly coated, top with chopped peanuts if desired, and enjoy right away.

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