Cashew Fried Rice
1 min readHere is another excellent recipe to prepare with leftover rice. For best results, separate any clumps of rice with oiled fingers before using in the recipe.
MAKES 4 SERVINGS
3 tablespoons reduced-sodium soy sauce
1⁄2 tablespoon sugar
1 teaspoon toasted (dark) sesame oil
1 tablespoon peanut oil
1⁄2 cup chopped onion
1⁄4 cup chopped carrot
2 large cloves garlic, finely chopped
1⁄2 teaspoon finely chopped fresh ginger
3 cups cooked white or brown rice, at room temperature, any clumps removed
4 scallions, white and green parts separated, thinly sliced
1⁄4 cup frozen green peas, thawed
1⁄4 cup chopped roasted cashews
Salt and freshly ground black pepper, to taste
In a small bowl, stir together the soy sauce, sugar, and sesame oil; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the onion and carrot and cook, stirring constantly, until softened, 2 to 3 minutes. Add garlic and ginger and cook, stirring constantly, 30 seconds. Add rice and white parts of scallions and cook, stirring frequently, until rice is lightly browned, 3 to 5 minutes. Add reserved soy sauce mixture and stir to thoroughly blend. Add the scallion greens, peas, and cashews; cook, stirring constantly, until heated through and well combined, about 1 minute. Season with salt and pepper and serve at once.
{PER SERVING} Calories 311 • Protein 7g • Total Fat 9g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 51g • Dietary Fiber 3g • Sodium 473mg
