I made this for dinner last night and wondered whether I was being a bit boring. No! I’d forgotten how tasty this recipe is. Simple and satisfying with plenty of protein from the nuts and egg.
You can use your imagination with the vegetables and it is a good way of using up small amounts. Last night I added a couple of stray spring onions that were lurking in the bottom of the fridge but the recipe I’ve given is what I would use as standard.
- 140 g raw weight basmati rice, cooked
- 1 tbsp groundnut oil
- 2 cloves garlic
- About 1 inch fresh ginger
- 1/2 red pepper
- 1 carrot
- 1 courgette
- 60 g cashew nuts
- 50 g frozen peas
- 1 dsp sesame oil
- 2 eggs
- 1-2 tbsp soy sauce
- Finely chop the garlic and ginger and cut the red pepper, carrot and courgette into small cubes.
- Heat the groundnut oil in a large frying pan over a medium heat and add the cashew nuts. Fry for a couple of minutes to get some colour and then remove to a bowl and save for later.
- Add the garlic, ginger, red pepper, carrot and courgette and fry, stiring frequently for 4-5 minutes so they start to soften.
- Add the peas (no need to defrost) and stir for another minute or two.
- Add the cooked rice and mix in well. Continue to stir-fry for another couple of minutes to heat the rice through.
- Break the eggs into a cup and whisk them briefly with a fork.
- Push everything to the sides of the pan to make a gap in the middle. Add the sesame oil into the gap and then the egg and fry, stirring a bit to make sure all the egg cooks.
- Once the egg has cooked, you can bring everything back into the middle of the pan and mix the egg through the fried rice.
- Add the soy sauce and stir through.
- Sprinkle the cashew nuts on top and serve with extra soy sauce on the side.