Thai Vegetable Fried Rice with Cashews

Thai Vegetable Fried Rice with Cashews

Thai Vegetable Fried Rice with Cashews

Ingredients

• 1 C (145g) Cashews whole, raw
• 5 Tbs (55g) Toasted Sesame Oil
• 1 1/2 C (150g) Yellow or Purple Onion large dice - about 1 medium onion
• 1 C (60g) Shiitake or Crimini Mushrooms sliced or large dice, stems removed
• 1 C (140g) Red Bell Pepper large dice - about 1 medium pepper
• 1 Tbs Fresh Garlic microplaned
• 1 Tbs Fresh Ginger microplaned
• 2 tsp Red Chili Pepper Flakes this is spicy(ish) around spicy 3!
• 4 Tbs Tamari divided, plus more for serving
• 2 Tbs Liquid Aminos* (see note) or more Tamari
• 1 Tbs Brown Sugar
• 4 C (475g) Jasmine Rice ** (see note) cooked, and chilled (day old works best here - see note)*
• 4 C (300g) Broccoli Florets cut to bite size
• 1 C (105g) Sweet Peas frozen
• 1/2 Lime
• 2 Tbs Thai Basil chopped, or to taste
• Serve With (optional):
• lime wedges
• green onions
• sesame seeds
• Sriracha
• plenty of chopped thai basil or cilantro
• fried egg or prepared tofu on the top

Instructions

• 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. 
• 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. To the onions, add the mushrooms and stir fry for two minutes. Add the bell peppers to the onions and mushrooms and stir fry for two more minutes. Add the garlic, ginger and red pepper flakes to the vegetable mixture and saute for one minute on medium-low. Add two Tbs Tamari, Liquid Aminos (or more Tamari) and sugar, stir. 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. 
• To the rice mixture, add the broccoli and sweet peas. Stir until vegetable are evenly distributed. Cook on low heat stirring occassionally for 5-8 minutes until broccoli is tender crisp (or until desired tenderness). Taste the rice for seasoning adjustment, adding two more tablespoons of Tamari (or more) if desired. This will also help deglaze the Dutch oven. Squeeze in 1/2 lime juice and stir in the cashews and fresh basil or cilantro. Add more herbs to taste. 
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Thai Vegetable Fried Rice with Cashews