This Thai cashew fried rice is vegan, gluten free, and the perfect side dish. It’s incredibly easy to make, comes together in under 30 minutes, is extremely filling, and a lighter option to the traditional dish.
What’s your opinion on music?
Personally, I’m all about country. YUP, I SAID IT. Country music is my total guilty pleasure. I’m that person that loves driving around and blasting some good ole music. The thing is… all the songs I love seem to be about drinking, sex, or breakups. Maybe I need happier music in my life???
My favorite band of all time is Lady Antebellum. I’ve seen them in concert countless times and love them with all my heart. My favorite song by them is “American Honey” or “Goodbye Town”. If you’re not a country fan, you’re probably rolling your eyes and clicking out of this page. TRUST ME, THERE’S A REASON FOR THIS STORY.
So, when I was 12 I think, I went and saw them in concert for the 3rd time. If you live in San Diego, then you know that the Sleeptrain Amphitheatre is known for two things: horrible parking and shitty food. There, I said it. Anyways, back before I was into eating healthy and had this blog (obviously), I was all about Panda Express. So, my mom and I stopped by there on the way. Now, this was when I still hated rice, so I ordered some chow mein with orange chicken. My mom, on the other hand, ordered this specialty cashew fried rice dish, and she LOVED it. We were talking about this a few weeks ago, and it got me thinking- I should recreate it!
So, I went to the drawing board. I wanted to make it vegan, which was way easier than I thought it would be. I didn’t want it to be too complicated, which it wasn’t! In total, this dish takes 30 minutes to make & requires 8 ingredients (including the sauce!). It seems simple, but it’s full of flavor and spice. Plus, it’s vegan and gluten free! I love serving this as a quick side dish or adding some tempeh and making it a full meal.
When you make this, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 bell pepper, diced
- ¼ cup spring onions, chopped
- 1 yellow onion, diced
- 2 cups brown rice
- ½ cup cashews, chopped
- ¼ tsp ginger
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp chili powder
- 1 tbsp sesame oil
- For the sauce:
- 3 tbsp soy sauce (use tamari if GF)
- 2 tbsp hot sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- Begin cooking your brown rice.
- Pre-heat a stove top to a medium heat, and melt the sesame oil.
- While the pan is heating up, dice your vegetables. Add the onion and cook for 7-10 minutes, or until fragrant and clear. Add in the spring onion and bell pepper, and continue cooking for 5-10 minutes. Add in the seasonings.
- While the vegetables are cooking, prepare your sauce by mixing all the ingredients. Set aside.
- Once the rice is done, add to the pan along with the cashews. Mix together well, and pour over the sauce. Combine well.
- Serve evenly.
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