Cashew Fried Rice
Serves 2 as a side dish:
3 tbsp (45 ml) vegetable oil, divided
½ red bell pepper, roughly chopped
1 handful of snow peas, roughly chopped
2 cups (320 g) cooked basmati rice, room temperature or cold*
1 clove of garlic, grated
4 tsp (20 ml) soy sauce (or tamari for gluten-free)
½ tsp sugar
1 handful of mung bean sprouts
½ cup (67 g) frozen peas
¼ cup (25 g) sliced scallions, white and light green part only
½ cup (113 g) chopped cashews
1 tbsp (4 g) roughly chopped parsley
1 juicy lime (optional)
*Approximately ¾ cup (135 g) dry basmati rice yields 2 cups (320 g) cooked. For more information on cooking rice, see page 149.
In a large, 10-inch (25-cm) cast-iron skillet, warm 2 tablespoons (30 ml) of vegetable oil over medium-high heat. Sauté the peppers until lightly caramelized, about 4–5 minutes. Add the snow peas and cook about 1 minute. Lower the heat.
Pour in the remaining 1 tablespoon (15 ml) of vegetable oil. Add the rice and stir well to coat the grains. Quick Tip: If your rice is particularly cold or stuck together, mash it with a fork to break up the grains.
Grate the garlic into the pan, then add the soy sauce (or tamari) and sugar. Stir constantly until the rice takes on a golden brown color. Add the mung beans spouts and frozen peas. Continue to cook until the sprouts are lightly wilted.
Taste the rice, adding more soy sauce and sugar to your liking. It’s a balancing act of sweet and salty flavors.
When ready to eat, top with scallions, cashews and parsley. Squeeze in some lime juice, if you’re in the mood, and serve.
Excerpted from The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking by Emilie Raffa. Page Street Publishing, 2016.