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
THAI FRIED RICED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
- Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
- Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
- Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
- Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams
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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THAI CAULIFLOWER FRIED RICE - LOW CARB MAVEN
From lowcarbmaven.com
Cuisine Asian, ThaiTotal Time 20 minsCategory Dinner, Lunch, Side DishCalories 127 per serving
- Heat sesame oil in a large skillet over medium high heat. Add the carrots, zucchini, and bell pepper. Stir and cook for 1-2 minutes until the veggies begin to soften. Add a tsp of pressed garlic and a tsp of fresh grated ginger.
- When the carrots, zucchini, and bell pepper have begun to soften, add the cauliflower rice. Season with tamari and lime juice. Stir to combine. Let cook for 2 minutes.
- Push the cauliflower rice and veggies over to one side of the pan and crack 2 eggs directly on the clear spot in the pan. Break the yolks and stir. As the eggs cook, stir them into the cauliflower. When all the eggs are cooked remove the pan from the heat. Stir in the siracha, chopped scallions, and torn basil leaves. Serve and top each serving with a half tbs of chopped peanuts if desired and garnish with lime wedges. Enjoy!
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Cuisine American, Asian, ChineseTotal Time 30 minsCategory DinnerCalories 273 per serving
- Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
- Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
- Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
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