Cashew Fried Rice
Brown rice is ideal for making fried rice because the grains don’t cling together. It has a nutty flavour and is more nutritious, being a wholegrain food. Quick-cook brown rice is also available in some supermarkets. The Edamame are sweet and bring contrast to the slight chilli flavour.
- 1 cup brown rice
- 1 egg
- 1 TBSP peanut oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1⁄2 small red chilli, deseeded and finely chopped, optional
- 4 rashers imitation bacon (made from soy), chopped into small pieces
- 1 medium carrot, peeled and grated
- 1⁄2 cup frozen Edamame (green soybeans)
- 1⁄4 cup cashews
- 2 tsp salt-reduced soy sauce
- 2 tsp sesame oil
- Cook the brown rice and spread on a tray to cool. (Brown rice is best cooked the day before.) In a pressure cooker, cook the rice with 3 cups of water for 9 minutes. For conventional cooking, add 2 1⁄2 cups of water to the rice and simmer it in a pot with the lid on for about 45 minutes—adding extra water if required.
- Make an omelette by whisking the egg with a fork and pouring into a hot non-stick pan. Cook on both sides. Remove from the pan and slice into thin strips. Set aside.
- Heat the peanut oil in a large non-stick frypan and sauté the onion and garlic (and chopped chilli if desired). Add the imitation bacon and cook until bacon becomes slightly crispy. Add the carrot and Edamame and cook for a further few minutes.
- Toss in the cooked brown rice, cashews, soy sauce, sesame oil and strips of egg omelette. Lightly fry until the flavours mix in. Serve with a green salad.
Per serve: energy 2108 kJ (502 Cal); protein 7 g; fat 23 g; saturated fat 4 g; cholesterol 0 mg; carbohydrate 62 g; fibre 6 g; calcium 89 mg; iron 1 mg