CASHEW AND VEGETABLE FRIED RICE
Preparation time – 15 minutes
Cooking time – 30 minutes
2 cups brown rice
2 tablespoons peanut oil
3 eggs, lightly beaten
1 brown onion, finely chopped
2 cloves garlic, chopped
1 tablespoon finely grated fresh ginger
1 red capsicum, finely sliced
1 corn cob, kernels removed
1 cup (85g) finely chopped broccoli (about ½ head broccoli)
2 tablespoons soy sauce
½ teaspoon sesame oil
1 teaspoon sriracha
½ cup (75g) Lucky™ toasted cashew pieces
¼ cup (50g) Lucky™ pepitas
- Cook brown rice according to packet directly.
- Place half the oil in a large non-stick frying pan or wok over high heat. Add the egg and make a gentle swirly motion with the pan so it coats the base in a nice thin layer. Cook for 1 minute or until just set on edges. Flip and cook for a further 30 seconds. Slide the omelette onto a board, using a spatula. Once cooled a little, roll it up and slice it. Cover to keep warm.
- Place the remaining oil in the same pan over medium heat. Add onion, cook for 2 minutes, add garlic and ginger. Cook, stirring for a further minute or until fragrant. Add the capsicum and corn. Cook for 2 minutes. Add the broccoli and cook until it is bright green.
- Combine soy, sesame oil and sriracha. Add to vegetable mixture along with cooked rice, stirring over medium heat for further 3–4 minutes or until the rice is steaming hot. Serve topped with omelette, cashews and pepitas.
TIP: You can swap out corn for frozen peas or edamame beans