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Sticky “Ribs” and Fried Rice

This recipe serves Sticky Smokehouse Oumph! with fried rice seasoned with a special egg-flavored salt called kala namak.

These Sticky Smokehouse Oumph! or “ribs” are served with my vegan “egg” fried rice. It is a match made in the kitchen heaven! Leftover rice never looked so good.

Sticky “Ribs” and Fried Rice

By King Cook

10 mins to prep
25 mins to cook
Yields 2


  • 1 package Oumph! Sticky Smokehouse Ribs
  • 4 tablespoons olive oil 
  • 2 cloves of garlic, minced  
  • 1 cup 140 grams mixed frozen vegetables
  • 1/5 cup 50 grams firm fresh tofu, drained and crumbled 
  • 1 teaspoon kala namak salt (see Chef’s Note)
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup 110 grams white rice, cooked
  • 3 tablespoons low-sodium soy sauce 
  • 1 teaspoon coconut sugar
  • Squeeze of lime, more for garnish
  • Ground white pepper, to taste
  • 1 tablespoon vegan butter
  • 2 spring onions, cut into 2-inch slices, for garnish
  • Cilantro, chopped 


  1. 1
    Preheat wok over medium heat and add the olive oil and garlic. Cook, stirring frequently, until the aroma is present.
  2. 2
    Increase heat to high heat and add the frozen vegetables and tofu. Season with salt, curry powder, and turmeric powder. Cook for 2-3 minutes, stirring frequently.
  3. 3
    Fold in the cooked rice and stir-fry for 3-4 minutes to incorporate all the ingredients together. The rice will take on the saffron color of the turmeric.
  4. 4
    Season with soy sauce, sugar, lime juice, and white pepper, to taste. Add the butter and stir-fry for 2 minutes. The butter will lend the rice a nice sheen.
  5. 5
    Cook the Sticky Smokehouse Oumph! according to package instructions. Serve alongside the “egg” fried rice, garnished with spring onions, cilantro, and a wedge of lime.

Chef's Notes

Kala namak salt is also known as Indian black salt. It tastes like eggs.

Special Equipment: wok