Curry Fried Rice with Cashews

Name: Curry Fried Rice with Cashews Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cups brown rice cooked; 2 Tbsp. coconut oil; 2 eggs beaten; 1/2 yellow onion finely diced (about 3/4 cup); 2 carrots finely diced (about 1/2 cup); 1/2 red bell pepper finely diced (about 1/2 cup); 2 cups fresh broccoli florets; 2/3 cup cashews; 1 Tbsp. curry powder; 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed); 2 scallions dark green parts only thinly sliced

Minutes to Cook: 30

Number of Servings: 4

Ingredients

3 cups brown rice, cooked 2 Tbsp. coconut oil2 eggs, beaten1/2 yellow onion, finely diced (about 3/4 cup)2 carrots, finely diced (about 1/2 cup)1/2 red bell pepper, finely diced (about 1/2 cup)2 cups fresh broccoli florets2/3 cup cashews1 Tbsp. curry powder2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)2 scallions, dark green parts only, thinly sliced

Directions

Cook the rice if necessary and let it cool (you can cook the rice up to a day in advance.) Heat 1/2 the oil in a large nonstick skillet or wok over medium-high heat and swirl it around the pan to coat it. Add the egg and cook it while breaking it up with a spatula until it is just cooked, 1 � 2 minutes. Transfer it to a small bowl.

Add the remaining oil to the pan, swirl it around, and add the onions, carrots, peppers, broccoli, and cashews. Stir-fry them until the carrots are tender, 3 � 4 minutes. Add the rice, eggs, curry powder, soy sauce and scallions and toss it all gently and thoroughly until the flavors are combined. Serve it immediately

Serving Size: Makes 4 servings, 1 1/2 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user DANIELLEBREEN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving