Mango Fried Rice
Ingredients
- 3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
- 6 oz green beans (about 1 1/2 cups) ends removed, sliced into 1 inch pieces
- 3 tablespoons peanut or canola oil divided
- 1 pc medium red onion diced medium
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons crushed coriander seed
- 1/4 teaspoon red pepper flakes
- 6 cups cold jasmine rice
- 3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
- 1 tablespoon Sriracha hot sauce
- 1 pc tomato cut into 1/2 inch pieces
- 2 pcs mangos peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
- 15 pcs basil leaves chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
- 2 tablespoons fresh lime juice
To serve:
- Extra Sriracha
- Fresh cilantro (optional)
Instructions
- Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
- Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
- Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
- Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
- Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
- Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.
Tried this recipe?Let us know how it was!
