Even simple dishes like fried rice can be tough to get right. That's where recipes like this one come into play. This is the best guide for fried rice that you'll ever come across. Broccoli and cashews are an amazing addition to stir-frys, but you can substitute for any veggie. Depending on how heavy you like your sauce you’ll likely have some leftovers – store it in the fridge and use as a dressing for a soba noodle salad or stirred through a quinoa dish.
Broccoli Cashew Fried Rice [Vegan]
For the Stir-Fry:
- 2 small brown onions
- 1 small head broccoli
- 1/2 cup jasmine rice, cooked and cooled
- 1/3 cup toasted cashews
- Sunflower oil, to cook
For the Sauce:
- 2 tablespoons tamari
- 1 tablespoons water
- 1 teaspoon brown rice syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon red miso paste
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon grated ginger
- Start off by preparing the sauce. In a jar or bowl, whisk together all of the ingredients until fully combined. Set aside.
- Peel and halve the onions, then thinly slice. Chop the broccoli into tall, thin florets, cutting any remaining stem into thin strips.
- Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in.
- Cook the onion for some 6-8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). Add the broccoli and continue to cook, tossing regularly, for another 4-5 minutes.
- At this point, throw in the cooled rice and half of the sauce (if the rice is clumping, break it apart with your spoon).
- Toss continually to ensure the rice doesn’t stick and the sauce is evenly distributed. As soon as the rice is heated through and there is no sauce pooling at the bottom of the wok, which shouldn’t take more than 4 or 5 minutes, remove from the heat.
- Have a taste and if you feel it needs it, stir through more of the sauce.
- Divide between two bowls, top with the cashews, and eat immediately.