Jackfruit Fried Rice

  • 2 tablespoons butter (or vegan butter), divided
  • 1 can of young Jackfruit in brine
  • 1 tbsp Cooking With Greens Go To Seasoning
  • 1 tbsp Cooking with Greens Herb blend
  • 2 tsp poultry seasoning.
  • 1 tsp Pink Himalayan Seas salt
  • 1/2 tsp ground black pepper
  • 2 tbsp Vegetable oil
  • 3 eggs, whisked
  • 1 bag frozen Asian veggies(water chestnuts, snow peas, broccoli, carrots)
  • 1 small onion, small diced
  • 5 cloves garlic, minced
  • 1/4 yellow and red peppers, diced small
  • 5 shiitake mushrooms diced small
  • 4 cups cooked and chilled rice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce or hoisin sauce
  • 1 teaspoon sesame oil
  • Onion powder
  • Garlic powder
  • sliced green onions for garnish, if desired
Rinse Jackfruit and boil in pan for 10 to 12 minutes. Drain, cool and pat dry. In a bowl, pull apart jackfruit, removing seed pods. Toss in vegetable oil, Go To Seasoning, Poultry seasoning, salt and pepper.  heat in skillet and cook for about 5 minutes. Remove from heat. Heat 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.Add the remaining tablespoon of butter into the pan. Add veggies and onion to the pan and cook until tender, 3-4 minutes.Stir in garlic and cook for an additional minute.Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.Add the eggs back to the pan and stir in soy sauce, oyster/hoisin sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.

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