Cashew fried rice

Name: Cashew fried rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 400 g (14 oz) mixed vegetables, such as snow peas (mangetout), sugar snap peas, baby corn, peas; 2 eggs, beaten; 2 tablespoons peanut oil; 1–2 tablespoons soy sauce; 4 cm (1½ in) piece fresh ginger, finely chopped; 1 teaspoon toasted sesame oil; 500 g (1 lb2 oz) cold, cooked jasmine or basmati rice, or 240 g (8½ oz) uncooked rice; 2 garlic cloves, finely chopped; bottled tomato chilli jam, to serve (optional); 100 g (3½ oz) cashews

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Although fried rice is pretty quick to make, you need to start the day before, as using cooked, chilled rice is essential to get the right texture. You can use left-over rice from another dish, but ensure it’s no more than a day old, and was chilled within an hour of cooking. Once the rice is done, the rest is easy.

Ingredients

500 g (1 lb2 oz) cold, cooked jasmine or basmati rice, or

Main course
Vegetarian

Method

If using the uncooked rice, start the day before. Rinse the rice well in a sieve under cold running water, then place in a saucepan. Add enough cold water to cover the rice by about 2cm (¾in). Bring to the boil, then reduce the heat and simmer for 10 minutes until all the water is absorbed. Cover the pan, remove from the heat and set aside for the rice to steam for 10 minutes. Fluff the rice up