Back to 6 servings 1 cup Cashews, 145 grams, whole, raw 5 tbsp Toasted Sesame Oil, 55 grams 1.5 cup Yellow or Purple Onion, 150 grams, large dice - about 1 medium onion 1 cup Shiitake or Crimini Mushrooms, 60 grams, sliced or large dice, stems removed 1 cup Red Bell Pepper, 140 grams, large dice - about 1 medium pepper 1 tbsp Fresh Garlic, microplaned 1 tbsp Fresh Ginger, microplaned 2 tsp Red Chili Pepper Flakes around spicy 3! ), this is spicy(ish 4 tbsp Tamari, divided, plus more for serving 2 tbsp Liquid Aminos*, see note, or more Tamari 1 tbsp Brown Sugar 4 cup Jasmine Rice ** *), 475 grams, see note, cooked, and chilled (day old works best here - see note 4 cup Broccoli Florets, 300 grams, cut to bite size 1 cup Sweet Peas, 105 grams, frozen 0.5 Lime 2 tbsp Thai Basil, chopped, or to taste lime wedges, green onions, sesame seeds, Sriracha, chopped thai basil and/or cilantro Fried Egg or Prepared Tofu, on the top
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1 Step 1: Preheat oven to 350F (180C). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool.2 Step 2: In a large Dutch oven, add the sesame oil and heat until shimmering. To test to see if the oil is hot enough, toss in a piece of onion. If it starts frying, it's ready! Add the onions and saute for two minutes on medium.3 Step 3: To the onions, add the mushrooms and stir fry for two minutes.4 Step 4: Add the bell peppers to the onions and mushrooms and stir fry for two more minutes.5 Step 5: Add the garlic, ginger and red pepper flakes to the vegetable mixture and saute for one minute on medium-low.6 Step 6: Add two Tbs Tamari, Liquid Aminos (or more Tamari) and sugar, stir.7 Step 7: To the Dutch oven, spoon in the rice and stir fry for about four to five minutes, scraping the bottom of the pan where needed, until all the rice is coated with the oil and the veggies are evenly distributed. If the rice begins to stick, add a few tablespoons of water to deglaze.8 Step 8: To the rice mixture, add the broccoli and sweet peas. Stir until vegetable are evenly distributed. Cook on low heat stirring occasionally for 5-8 minutes until broccoli is tender crisp (or until desired tenderness).9 Step 9: Taste the rice for seasoning adjustment, adding two more tablespoons of Tamari (or more) if desired. This will also help deglaze the Dutch oven.10 Step 10: Squeeze in 1/2 lime juice and stir in the cashews and fresh basil or cilantro. Add more herbs to taste.11 Step 11: Spoon the rice into big bowls, sprinkle or serve with green onions, sesame seeds, more herbs and lime wedges. If serving with tofu or fried eggs, add to the bowls now. For those that love even more spicy, serve with Sriracha.12 Step 12: Store in a lidded container for up to three days in the refrigerator.getsaucepan.com/r/4d3d0311-6759-43dc-98ee-123f6f39c858 · Original: https://vanillaandbean.com/thai-vegetable-fried-rice-cashews/
