Cashew Fried Rice
By DK on Dec 04, 2012
Come winter, I get into a spice kick mode. Almost everything gets doused with chilli paste or gets color coded with Indian styled pickles. The other two in my house are low profile when it comes to "heat". They are immensely low sodium, low chilli anything kind of people. Given that I am forced to tame down the heat in the food, I help myself to "additional" spiced helpings at the table. And I love Chinese styled recipes for this.
I would like to eat at our favorite Sichuan restaurant daily if I could during these cold months (aaah their chilli paste is "out of this world" good), but given that's..err..not feasible, I tend to resort to such recipes. This is such a dream to make and enjoy. Just throw a bunch of stuff to the wok and you have a hot meal ready. All you need is some leftover rice, any kind of mixed veggies, soy sauce and you have a fried rice good to go. This recipe here is a slight enhancement to a regular fried rice recipe. A healthy dose of cashews gives it a gourmet and nutrition kick.
A balanced diet dictates that one should consume handful of nuts daily but I keep forgetting to do that! So I started adding some nuts here and there in my day to day meals to sneak it in with my regular food. I got this idea from Food.Com recipe, ages ago and make it along with tofu. But on this particular day, since I already made some Egg curry to go with this recipe, I skipped out on the tofu given there was sufficient protein in the meal. But you can add in some scrambled tofu to give it more depth and make it more hearty. Its easy to adapt, so make it yours.
my kitchen notes
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
- 3 cups cold cooked Rice,
- 1-1/2 cups of mixed Vegetables, see Tips
- 2-3 Spring Onions, finely sliced, greens and whites divided
- 1/2 cup Cashews, see Tips
- 2 Garlic cloves
- 1" Ginger, peeled and julienned
- 1 tsp Chilli Sesame Oil, see Tips
- 2 tbsp Soy Sauce, or to taste, see Tips
- Salt and white Pepper to taste
Tips1. Vegetables: I used frozen pack containing carrots, beans, green peas, corn and shelled edamame. Apart from that I used 3 cremini mushrooms sliced, but you can use any variety you like. I also used 1 celery and few snow peas.
2. Cashews: The amount of cashews would depend on how much you like them. Since this is Cashew fried rice, you would need to add a little more than what you would typically add as garnish. I think you can use upto 2/3 cups of cashews for this recipe.
3. Chilli Sesame Oil: I like to add sesame oil to all my Chinese styled recipes. I use the chilli sesame oil since it combines heat along with the oil. But if you don't have it, you can use regular sesame oil and then later on add in some chilli paste (any brand and amount you like).
4. Soy Sauce: The amount of soy sauce will depend on the brand you are using along with your taste preferences. If you are on a Gluten Free Diet, use Tamari instead.
To make my life easier, I used frozen combo mix of veggies. It contains carrots, beans, peas and corn. I have another packet of shelled frozen edamame that also went into this recipe for the protein factor. I steamed them for few seconds.
Keep everything ready before starting the wok on high heat. Once hot, add chilli sesame oil. Add the cashews to it and stir until golden. Set aside.
In the same wok, add the spring onion whites, celery, ginger and garlic. Stir for 6-7 seconds or until aromatic.
Then add the steamed vegetables along with snow peas. Stir for another 5-6 seconds.
Next goes the sliced mushrooms. Stir for another 10 seconds.
Now add the soy sauce (and/or chilli sauce if using) and cook for 10-15 seconds.
Add the cooled/cold rice
and mix to combine. Season to taste with salt and pepper (or additional soy sauce/chilli oil).
Add the cashews
and mix until combined.
Garnish with Spring onion greens and serve hot with any accompaniment of your choice. On this particular day, the family enjoyed it with Egg Curry while I cherished these on their own (with additional chilli paste).
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