Keep everything ready before starting the wok on high heat. Once hot, add chilli
sesame oil. Add the cashews to it and stir until golden. Set aside.
In the same wok, add the spring onion whites, celery, ginger and garlic. Stir
for 6-7 seconds or until aromatic.
Then add the steamed vegetables along with snow peas. Stir for another 5-6 seconds.
Next goes the sliced mushrooms. Stir for another 10 seconds.
Now add the soy sauce (and/or chilli sauce if using) and cook for 10-15 seconds.
Add the cooled/cold rice and mix to combine. Season to taste with salt and pepper
(or additional soy sauce/chilli oil).
Add the cashews and mix until combined.
Garnish with Spring onion greens and serve hot with any accompaniment of your choice. On
this particular day, the family enjoyed it with egg curry while I cherished these on
their own (with additional chilli paste).
Vegetables: I used frozen pack containing carrots, beans, green peas, corn and shelled
edamame. Apart from that I used 3 cremini mushrooms sliced, but you can use any variety
you like. I also used 1 celery and few snow peas.
Cashews: The amount of cashews would depend on how much you like them. Since this is
Cashew fried rice, you would need to add a little more than what you would typically add
as garnish. I think you can use upto 2/3 cups of cashews for this recipe.
Chilli sesame oil: I like to add sesame oil to all my Chinese styled recipes. I use
the chilli sesame oil since it combines heat along with the oil. But if you don't have it,
you can use regular sesame oil and then later on add in some chilli paste (any brand
and amount you like).
Soy sauce: The amount of soy sauce will depend on the brand you are using along with
your taste preferences. If you are on a Gluten Free Diet, use Tamari instead.
Ingredients: 3 cups cold cooked rice
1-1/2 cups of mixed vegetables, see Tips
2-3 Spring onions, finely sliced, greens and whites divided
1/2 cup cashews, see Tips
2 garlic cloves
1 ginger, peeled and julienned
1 tsp chilli sesame oil, see Tips
2 tbsp soy sauce, or to taste, see Tips
Salt and white Pepper to taste