Prepare the rice ahead of time. Best when prepped the night before and cooled in the fridge overnight.
1 c. Cashews whole, raw
3 Tbs Toasted Sesame Oil
1 1/2 c. Yellow or Purple Onion large dice – about 1 medium onion
1 c.Shiitake or Crimini Mushrooms sliced or large dice, stems removed
1 c. Red Bell Pepper large dice – about 1 medium pepper
1/2 c. chopped carrots
1 Tbs Fresh Garlic microplaned
1 Tbs Fresh Ginger microplaned
2 Tsp Red chili pepper flakes, this is mild-med. spicy. Add more if you like it spicy!
4 Tbs Tamari or Soy sauce divided, plus more for serving
2 Tbs Liquid Amino’s or more Soy Sauce/Tamari
1 Tbs Brown Sugar
4 c. Jasmine rice cooked, and chilled (day old works best here)
4 c. Broccoli Florets cut to bite size
1 c. Sugar snap peas
2 Tbs Thai Basil chopped, or to taste
1/4 c. minced cilantro (optional)
fried egg or tofu (optional for topping)
Preheat oven to 350F. Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool.
In a large pan or Wok, add the sesame oil and heat until shimmering. To test to see if the oil is hot enough, toss in a piece of onion. If it starts frying, it’s ready! Add the carrots and onions and saute for two minutes on medium. Then add the mushrooms and stir fry for two minutes. Add the bell peppers and stir fry for two more minutes. Add the garlic, ginger and red pepper flakes to the vegetable mixture and saute for one minute on medium-low. Add 2 Tbs Tamari or Soy Sauce, Liquid Aminos (or more Tamari) and sugar, stir. Spoon in the rice and stir fry for about four to five minutes, scraping the bottom of the pan where needed, until all the rice is coated with the oil and the veggies are evenly distributed. If the rice begins to stick, add a few tablespoons of water to deglaze.
Add the broccoli and Sugar Snap Peas. Stir until vegetable are evenly distributed. Cook on low heat stirring occassionally for 5-8 minutes until broccoli is tender-crisp (or until desired tenderness). Taste the rice for seasoning adjustment, adding two more tablespoons of Tamari (or more) if desired. This will also help deglaze the Dutch oven. Squeeze in 1/2 lime juice and stir in the cashews and fresh basil or cilantro. Add more herbs to taste.
Spoon the rice into big bowls, sprinkle or serve with green onions, sesame seeds, more herbs and lime wedges. If serving with tofu or fried eggs, add to the bowls now. For those that love even more spicy, serve with Sriracha.
Store in a lidded container for up to three days in the refrigerator.