Pepper Jam Stir-Fry Rice

Pepper Jam Stir-Fry Rice

Serves: 4
Time: 25 minutes

Ingredients

3 cups cooked jasmine or long-grain rice (day-old preferred)

2–3 tbsp Rollicking Buckaroo Pepper Jam (to taste)

2 tbsp neutral oil (avocado or grapeseed)

1 small onion, diced

3 cloves garlic, minced

1 cup snap peas or green beans

1 red bell pepper, sliced

1 cup corn kernels (fresh or frozen)

2 eggs, lightly beaten (optional – omit or swap tofu for vegan)

2 tbsp soy sauce or tamari

1 tsp toasted sesame oil

½ tsp black pepper

Optional protein: tofu cubes, chicken, shrimp, or seitan

Garnish: sliced green onions, sesame seeds, chili flakes

Instructions

Heat the wok: Heat oil in a large wok or skillet over medium-high heat.

Build the base: Sauté onion for 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.

Add vegetables: Stir in snap peas, bell pepper, and corn. Cook until crisp-tender.

Protein (if using): Add your protein and cook until fully done and lightly caramelized.

Eggs (optional): Push everything to one side, pour eggs into the pan, scramble gently, then fold into the vegetables.

Rice time: Add cooked rice, breaking up clumps. Let it sit untouched for 30–60 seconds to lightly crisp.

Pepper jam magic: Spoon pepper jam over the rice, drizzle with soy sauce and sesame oil, and toss until glossy and evenly coated.

Finish: Season with black pepper and adjust heat or sweetness with more pepper jam if desired.

Serve: Garnish with green onions, sesame seeds, and chili flakes.

Serving Tip

Serve hot straight from the wok with a squeeze of lime or a drizzle of chili oil for extra pop.