Thai Vegetable Fried Rice with Mixed Nuts

The Foodies' KitchenJune 22, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We both love Asian-style recipes, and this rice turned out spectacular. We suggest you cook the rice the day before since day-old rice is better than freshly cooked when preparing fried rice. You can use white, jasmine, basmati, or brown rice.

The vegetable mix that we used here was delicious, but you can also add carrots or any other vegetables that you like. It seems like a lot of vegetables, but they cook down and when combined with rice, the proportion is perfect. We used sesame oil to fry everything and combined it with a little brown sugar, soy sauce, and a hint of heat from chili flakes.

This recipe is packed with so much flavor, you can have it on its own as a vegetarian meal, or you can add some cubed browned chicken, or serve it with a fried egg on top and a little chili oil.

The ingredient that took it from good to exquisite was Naú Ginger and Pineapple Nut Mix. This is one of our favorite mixes to eat as a snack or to add to recipes, and it was perfect for this rice. We used 1 cup, but you can add more.

Helga & Kitty

Thai Vegetable Fried Rice with Cashews

Yields 6 servings

Ingredients:
1 cup Ginger and Pineapple Naú Snacks Nut Mix
5 tablespoons toasted sesame oil
1 ½ cup white onion, diced
1 cup mushrooms, sliced or in quarters
1 cup red bell pepper, diced
1 tablespoon of fresh garlic
1 tablespoon of fresh ginger
½ teaspoons red chili pepper flakes
6 tablespoons soy sauce
1 tablespoon brown sugar
3 cups of cooked white rice (from 1 cup uncooked)
4 cups broccoli florets, cut to bite size
2 cups snow peas, cut to bite size
Juice of ½ lime
3 tablespoons of basil chopped

Ingredients:

In a large pot or Dutch oven, add the sesame oil and heat until shimmering. Sauté the onion for two minutes on medium heat. Add the mushrooms to the onions and stir fry for two minutes. Add the bell peppers and stir fry for two additional minutes.
Add the garlic, ginger, and red pepper flakes to the vegetable mixture and sauté for one minute on medium-low. Add the soy sauce and sugar, and stir. Spoon in the rice and fry for about four to five minutes, scraping the bottom of the pan where needed, until all the rice is coated, and the veggies are distributed. You can add a few tablespoons of water to deglaze.
Add the broccoli and green beans, and stir until the vegetables are evenly distributed. Cook on low heat stirring occasionally for 5-8 minutes until broccoli is tender and crisp. Taste for seasoning and add more soy sauce if needed. Squeeze the juice of ½ lime and stir in the nut mix and fresh basil. Serve.

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