Veggie Fried Rice with Cashews
- Number of Servings: 3
Ingredients
2 1/2 cups white rice, pre-cooked and chilled at least 3 hours1/4 cups frozen mixed vegetables1/3 fresh red pepper1/4 cups raw carrot, sliced or in strips1 tsp lime juice1/8 to 1/4 cups soy sauce, to taste3/4 tsp cider or white wine vinegar2 tbsp sesame oil30 grams dry roasted unsalted cashew nuts
1. Add sesame oil, mixed vegetables, and red pepper to a wok. On medium-high heat, fry until the peppers are just getting tender.
2. Add in the rice, carrot, lime juice, soy sauce, and vinegar. Fry, stirring frequently to prevent burning. When all the ingredients are heated, remove from heat.
3. Serve immediately, topped with 10 grams coarsely chopped cashew nuts.
Number of Servings: 3
Recipe submitted by SparkPeople user EAQUAELEGIT.
2. Add in the rice, carrot, lime juice, soy sauce, and vinegar. Fry, stirring frequently to prevent burning. When all the ingredients are heated, remove from heat.
3. Serve immediately, topped with 10 grams coarsely chopped cashew nuts.
Number of Servings: 3
Recipe submitted by SparkPeople user EAQUAELEGIT.
Nutritional Info Amount Per Serving
- Calories: 336.9
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,024.4 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 2.2 g
- Protein: 7.0 g
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