THAI VEGETABLE FRIED RICE WITH CASHEWS RECIPE
**Advance Prep Recommended** Be sure to read the recipe notes in the blog post above for more info! Crunchy, seasonal veggies shine in Thai Vegetable Fried Rice with Cashews. Prep ahead for meal planning and dinner comes together quick! Top with texture rich sesame seeds and green onions, for that authentic flavor. vegan or vegetarian + gluten free *Read the recipe notes above in the post for more tips!
Provided by Traci York | Vanilla And Bean
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- 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 occasionally 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.
- Spoon the rice into big bowls, sprinkle or serve with green onions, sesame seeds, more herbs and lime wedges. If serving with tofu or fried eggs, add to the bowls now. For those that love even more spicy, serve with Sriracha.
- Store in a lidded container for up to three days in the refrigerator.
Nutrition Facts : Calories 756 kcal, Carbohydrate 121 g, Protein 18 g, Fat 22 g, SaturatedFat 4 g, Sodium 1021 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
VEGETABLE THAI FRIED RICE
Thai fried rice prepared using colorful vegetables and aromatic jasmine rice. Make it using white rice or brown rice for a wholesome lunch or dinner.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner
Number Of Ingredients 18
Steps:
- Cook rice according to instructions given on the package. Let it cool.
- In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
- In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
- Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
- Then add onion and cook until translucent.
- Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
- Then add prepared sauce blend and mix well.
- Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
- Finally, add chopped fresh Thai basil leaves and serve warm.
Nutrition Facts : Calories 332 kcal, ServingSize 1 serving
EASY THAI FRIED RICE RECIPE
This easy Thai Fried Rice recipe is one of my favorite go-to meals on a busy weeknight. Use leftover rice and your favorite protein and veggie additions to make it like you like it.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 20m
Number Of Ingredients 9
Steps:
- Add your oil to a wok or large frying pan and heat over medium-high. When the oil is hot, add your garlic and fresh ginger (if using ground, wait to add it until you add the rice). Saute for 60 seconds.
- Add your rice and stir it around to coat it in oil. You may feel like you want to add more oil, but don't. You need the rice to get some good color and texture on it, and too much oil will just make it...well, oily.
- Fry the rice for 30 seconds and then stir it around to expose the un-fried side to the heat. Cook for another 30 seconds, and stir. Add your soy sauce and fish sauce and stir it in.
- Move your rice mixture out of the center of the pan, making a little well for your eggs. Pour your beaten eggs into the center and let them cook for a few seconds undisturbed. Now, break up the eggs and stir into your rice, making sure to mix everything together well.
- Add your green onions and cilantro and stir well. Taste a bite of it with a spoon to make sure everything is seasoned well and heated through. If it needs more flavor, add a bit more soy sauce, or even some red pepper flakes for some heat.
- Serve garnished with a bit more cilantro for color. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 277 kcal, Carbohydrate 46 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 355 mg, Fiber 1 g, UnsaturatedFat 4 g
THAI COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
THAI VEGGIE FRIED RICE
Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.
Provided by Dedee Royale
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or wok.
- Add ginger and garlic and stir fry for 1-2 minutes.
- Remove with a slotted spoon and set aside.
- In the same pan add peas and red pepper.
- Stir fry for 2 minutes until slightly softened.
- Remove and set aside.
- Add the cold rice to the skillet and heat thoroughly.
- With a spoon make a hole in the center of the rice pushing the rice to the sides.
- Add the beaten eggs into the center without touching the rice.
- Stir the eggs until pretty well set then start incorporating the rice into them.
- Add the chopped tomatoes.
- Return the reserved ginger, garlic, peas and red pepper to the pan.
- Mix in the chili paste, soy sauce and lime juice.
- Serve with chopped scallions as a garnish.
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