Cashew Fried Rice Recipes

CASHEW FRIED RICE

Cashew Fried Rice image

Make and share this Cashew Fried Rice recipe from Food.com.

Provided by Hadice

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb soft tofu, mashed
1/8 teaspoon turmeric
1 teaspoon onion powder
3 tablespoons vegetable oil
5 cups cooked rice, cold
1/2 cup chopped cashews
3 small yellow onions, diced
1/2 teaspoon salt
3 tablespoons tamari
1 teaspoon sugar

Steps:

Mix tofu, turmeric and onion powder in a bowl.
Heat 1 tablespoon oil in a skillet.
Add the tofu mixture and cook, stirring constantly, about 10 minutes.
Remove from heat and set aside.
Place a dry wok over medium heat.
When it begins to smoke, add the remaining oil, the onions, and the rice.
Stir fry for 3 minutes.
Pour in the"sauce" and stir fry until the rice is heated through, about 4 minutes.
Stir in the cashews and the tofu mixture.

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE

Sweet and Spicy Chicken and Cashew Fried Rice image

Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup shredded carrots
1 tablespoon Asian sweet chili sauce
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
1 to 1 1/2 teaspoon Asian chili oil
2 tablespoons roasted salted cashews

Steps:

Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
Copyright 2016 Television Food Network, G.P. All rights reserved.

CASHEW RICE

Cashew Rice image

BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup beef or chicken broth
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
1 tablespoon sliced green onion
1 teaspoon butter
Dash pepper
1/2 cup uncooked instant rice
Chopped cashews

Steps:

In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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