Teresa's Recipes
Fried Rice with Chicken and Cashews
Experience a symphony of flavors with this Chicken and Cashew Fried Rice recipe. Every bite teases your palate with the tender juiciness of chicken, the rich crunch of cashews, and the vibrant, colorful medley of vegetables. This dish is a delightful reinvention of a classic Asian delicacy, bringing the comfort of home cooking and the exquisite taste of oriental cuisine right to your dining table.
Ingredients
- to taste Salt and pepper
- 2, chopped Green onions
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2, beaten Eggs
- 1 cup, fresh or frozen Peas
- 1 cup, diced Carrots
- 1/2 cup, lightly toasted Cashews
- 2, diced Chicken breast
- 3 cups, chilled Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 530
- Fat: 20g
- Carbs: 60g
- Protein: 30g
- Sodium: 810mg
- Sugar: 6g
Instructions
- Heat a tablespoon of sesame oil in a large skillet or wok over medium heat. Add the diced chicken and stir-fry until browned and cooked through. Once done, remove from the skillet and set aside.
- In the same skillet, add another tablespoon of sesame oil and sauté the carrots, peas, garlic, and ginger. Continue to cook until the vegetables are tender.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Gently scramble the eggs until they are fully cooked.
- Add the chilled cooked rice to the skillet and stir-fry for a few minutes, making sure to break up any clumps. The goal is to get the rice to a nice, toasty finish.
- Pour in the soy sauce and stir to evenly coat the rice and vegetables.
- Return the cooked chicken to the skillet, add the toasted cashews, and stir-fry for another 2-3 minutes to heat through.
- Season the dish with salt and pepper to taste.
- Before serving, garnish with the chopped green onions. Enjoy this delightful dish hot.
Tips
- For a more authentic flavor, you can use day-old cooked rice. The slightly drier texture makes it perfect for stir-frying.
- Feel free to add more vegetables like bell peppers or corn to make this dish more colorful and nutritious.
- If you're a heat lover, add a dash of chili flakes or a spoonful of sambal oelek for an extra kick.