Thai Vegetable Fried Rice With Cashews Recipes

THAI VEGETABLE CAULIFLOWER FRIED RICE WITH CASHEWS

Steps:

• For the Cashews: 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. Rough chop.
• For the Cauliflower: In the bowl of a food processor fitted with the S blade, and working in batches, add about 1/2 the head of cauliflower in large chunks. Pulse 8-10 times to break the cauliflower down into 'rice'. Scrape the work bowl down as needed. Transfer to a bowl and set aside.
• To Make The Cauliflower Fried Rice: 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 heat. 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. The garlic and ginger will start sticking to the bottom of the pan.. Add two Tbs Tamari, Liquid Aminos (or more Tamari) and sugar, stir to deglaze while scraping the garlic and ginger off the bottom. To the Dutch oven, spoon in the cauliflower rice and broccoli. Stir fry for about three to four minutes, scraping the bottom of the pan as needed, until all the cauliflower rice is coated with the oil, the broccoli is tender and the veggies are evenly distributed. During the last minute of cooking, stir in the snow or snap peas, stir to warm through for about a minute. Keep an eye on it at this point because the veggies can go from tender crisp to mush quickly. You may notice a bit of moisture form in the bottom of the Dutch oven. This is normal and it typically tends to steam off as the recipe cools.
• Work quickly here because the 'rice' is still cooking at this point. Remove from heat and stir in about one Tbs of chopped Thai basil. Taste the rice for seasoning adjustment, adding one 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. Serve immediately.
• Spoon the Fried Cauliflower 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. This recipe does not freeze well.

VEGGIE-CASHEW STIR-FRY

Steps:

• In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.