Basil Fried Cashew Rice

Shout out to Arikka and her Instagram on this recipe!

My best vegan buddy is constantly inspiring me for new recipe ideas. She’s particularity good with snacks and desserts, but I was immediately drawn to her basil fried rice dish that she shared on IG. She based it loosely off this Brussels Fried Rice from PPK, and I loosed it up even more and made my own version. I was tempted to throw some tofu in there, but I feel like I’ve been overdoing it on the soy in my salads, so I opted out. It’s just as delicious without it, and it’s really one of those clean-out-your-fridge-at-the-end-of-the-week meals. Which automatically makes me love it that much more

4 cups cooked brown rice

2 bell peppers (any color is fine)

1 cup frozen peas

2 cups fresh basil

1 large carrot, sliced thin on a mandolin

1 cup fresh cilantro

1 cup chopped green onions

1 cup chopped cashews

3 tbsp reduced sodium soy sauce

3 tbsp sriracha

2 tbsp olive oil

1/2 cup vegetable broth

Juice of 1 lime

4 cloves garlic, minced

1 tbsp minced ginger

1 cayenne pepper, minced

Black pepper

• In a deep frying pan over medium/high heat, cook cayenne pepper in oil for 2 minutes
• Add carrots and bell peppers and cook for about 10 minutes, shaling frequently until peppers get a bit charred
• Reduce heat to medium and add peas, garlic, ginger and scallions and cook for 3 more minutes
• Add basil, cilantro and cashews and cook for a few more minutes
• Add rice, broth, soy sauce, sriracha and black pepper and keep cooking and stirring for 5 more minutes
• Once fully cooked, remove from heat, add lime juice and serve