Broccoli and Cashew Fried Rice
with green onions / eggs

Name: Broccoli and Cashew Fried Rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 lb Carrots, chopped; 1/2 Onions, yellow, chopped; 10 oz Broccoli, chopped; 2 stalks Green onions, chopped, green and white parts separated; 2 Eggs, whisked; 1 Tbsp Soy sauce, low-sodium; 2 tsp Red curry paste (sub yellow or green); 2 tsp Oil, toasted sesame; 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 cups Leftover rice (from Mon)

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Fried rice is one of our favorite weeknight dinners, not to mention a great way to use leftover rice. This version has tons of texture and flavor thanks to chopped broccoli, cashews and green onions.

Dependency

Teriyaki Mushrooms and Tofu

Ingredients

Metric

Servings:

Broccoli and Cashew Fried Rice:

Carrots - 3/4 lb , chopped
Onions, yellow - 1/2 , chopped
Broccoli - 10 oz , chopped
Green onions - 2 stalks , chopped, green and white parts separated
Eggs - 2 , whisked
Soy sauce, low-sodium - 1 Tbsp
Red curry paste (sub yellow or green) - 2 tsp
Oil, toasted sesame - 2 tsp
Oil, cooking - 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Leftover rice (from Mon) - 2 cups

Prep

Cook rice - If you made rice earlier in the week, skip this step. Use 1 cup dry rice for four servings. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Carrots / Onions / Broccoli - Prep as directed. (Can be done up to 5 days ahead)
Chop green onions, keeping green and white parts separate. (Can be done up to 1 day ahead)
Whisk eggs.

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Make

Combine soy sauce, curry paste and sesame oil.
Heat a wok over medium-high heat and add cooking oil. When oil begins to shimmer, add white parts (reserve green parts) of green onions and stir until fragrant. Add carrots, onions and broccoli and saute until tender, 5 to 6 minutes.
To the vegetables, add sauce and cashews and stir to combine. Gently move the vegetables to the sides of wok and create a space in the center of the wok. Pour eggs into space and cook until scrambled, ~2 minutes. Add rice and stir to combine all ingredients.
Scatter green parts of green onions over the top of fried rice. Serve with extra soy sauce and hot sauce, if desired. Enjoy!

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