Cashew Basil Fried Rice
Ingredients
- 2-4 tbsp neutral oil of choice
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 onion, diced
- 1/2 red bell pepper
- 150g mushrooms, sliced or diced
- 160g frozen corn
- 160g shelled, frozen edamame
- 500g cooked rice
- 4 tbsp tamari
- 2 tbsp dark soy sauce
- 1 tsp toasted sesame oil
- 2 tsp maple syrup
- salt and pepper, to taste
- 2 spring onions, sliced
- a handful or so Thai basil
- 75g toasted cashews, roughly chopped
Preparation
Heat oil in a wok or frying pan over medium-high heat and add garlic, ginger, and onion. Cook for a few minutes and then add mushrooms and peppers. Season with salt and pepper. Cook until veggies have a bit of colour.
Add edamame and corn and cook for a few minutes. Stir in rice.
Add tamari, dark soy sauce, sesame oil, and maple syrup. Stir and continue to cook on medium heat. Stir in Thai basil and cashews.
Adjust seasoning according to personal preference. Divide into 4 bowls and garnish with sliced spring onion and basil.
Notes
This recipe serves 4.
