Teresa's Recipes
Chicken and Cashew Fried Rice
Indulge in a vibrant and flavorful Chicken and Cashew Fried Rice that brings together tender chicken, crunchy cashews, and a medley of colorful vegetables. This dish is not only a feast for the eyes but also a delightful harmony of textures and tastes, enhanced by the aromatic notes of garlic and ginger. Perfect for a weeknight dinner or as a crowd-pleaser at gatherings, this recipe pays homage to the beloved fried rice traditions that span across Asia, where leftover rice is transformed into a comforting meal.
Ingredients
- 4 cups, preferably day-old Cooked white rice
- 1 pound, diced Chicken breast
- 2, beaten Egg
- 1/2 cup, chopped Green onions
- 1/2 cup, unsalted and roasted Cashews
- 1 cup, frozen Peas
- 1 cup, diced Carrots
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 480
- Fat: 20g
- Carbs: 50g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil.
- Add the minced garlic and ginger, cooking for 1-2 minutes, or until fragrant, making sure not to burn them.
- Add the diced carrots and frozen peas, cooking for 3-4 minutes, or until the vegetables are tender and bright.
- Stir in the cooked rice, soy sauce, and cashews, mixing well to combine and heat through.
- Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side.
- Scramble the eggs until fully cooked, then incorporate them into the rice mixture.
- Add the cooked chicken and chopped green onions to the skillet. Stir everything together and cook for an additional 1-2 minutes, or until heated through.
- Taste and adjust seasoning with more soy sauce, salt, or pepper as needed.
Tips
- For best results, use day-old rice as it’s drier and prevents the dish from becoming mushy.
- Feel free to add other vegetables like bell peppers, broccoli, or corn for extra nutrition and color.
- If you're looking for a spicier kick, add a teaspoon of chili paste or sriracha sauce to the soy sauce.