Thai Rice with Spiced Cashews

Name: Thai Rice with Spiced Cashews
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 4 cm /1½ in piece of root ginger, finely chopped; 1 tsp sugar; 1 small handful of basil leaves, preferably Thai, to serve; 1 red chilli, finely chopped; 2 tsp soy sauce; 100 g /3½ oz/⅔ cup cashew nuts; 2 tsp Thai 7-spice; juice of ½ lime; 4 large spring onions/scallions, sliced, green and white parts kept separate; 2 pak choi/bok choy, white parts thinly sliced and green leaves thickly sliced; 3 tbsp sunflower oil; 2 lemongrass stalks, outer leaves removed and finely chopped; 3 tbsp light soy sauce; 400 g /14 oz/2 cups Thai jasmine rice; 4 garlic cloves, finely chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This stir-fried rice dish is perfect for a weekday dinner and my go-to dish when I don’t want to spend long in the kitchen. You could cook the rice the day before, but do reheat it really thoroughly. The cashews aren’t essential, but they add a good bit of crunch.

Ingredients

400 g /14 oz/2 cups Thai jasmine rice
3

Dinner
Vegan

Method

Put the rice in a medium saucepan and pour in enough cold water to cover by 1cm/½in. Bring to the boil, then turn the heat down to its lowest setting and cover with a lid. Simmer for about 12 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and leave the rice to stand, still covered, for 5 minutes. Spread out the rice on a large plate