Cashew Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup cooked rice1.5 tbsp soy sauce 1.5 tsp brown sugar1 tbsp oil1/4 white onion, chopped1 garlic clove, minced1/4 cup shiitake mushroom1 egg1/4 cup cashews
1. Combine sugar and soy sauce and set aside.
2. Heat wok on high heat and add 1 tablespoon oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the mushrooms, garlic and onions for one minute and set aside in a bowl.
3. Add 4 tablespoons of water and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
4. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
5. Mix together with rice and add cooked mushrooms, garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add cashews and mix evenly.
Remove from heat and mix in chopped basil. Garnish with extra basil before serving.
Serving Size: Makes 2 servings.
2. Heat wok on high heat and add 1 tablespoon oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the mushrooms, garlic and onions for one minute and set aside in a bowl.
3. Add 4 tablespoons of water and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
4. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
5. Mix together with rice and add cooked mushrooms, garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add cashews and mix evenly.
Remove from heat and mix in chopped basil. Garnish with extra basil before serving.
Serving Size: Makes 2 servings.
Nutritional Info Amount Per Serving
- Calories: 366.6
- Total Fat: 16.3 g
- Cholesterol: 100.0 mg
- Sodium: 1,095.5 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 1.2 g
- Protein: 11.2 g
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