Cashew and Ginger fried rice

I try and pick at least a couple nights a week that are meat free. Since I still want to include a protein in our dinners, fried rice with nuts or eggs is a great alternative. This is incredibly easy to make and you can do the rice up the day before and stick it in the fridge. 15 minutes, tops, from start to finish if you already have the rice. You can throw in water chestnuts or those little mini corn on the cobs if you have them. A perfect weeknight meal and it makes lots of leftovers (for us anyhow) to send for lunch!


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Cashew and Ginger Fried Rice
Printable Recipe
2 cups rice steamed or cooked according to package directions (or about 4 to 5 cups cooked rice)
1 12 ounce package frozen peas, cooked according to package instructions
3 carrots, shredded
1/2 onion, chopped
2 cups whole cashews
2 TBSP peanut oil
1 TBSP minced ginger ( I used  Organic Minced Ginger )
1/4 cup orange juice
1/3 cup stirfry sauce of choice (I used Spicy Ginger Teriyaki Sauce)

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1. Heat a wok or large frying pan over medium/high heat. Add the oil and saute the onions until tender. Add the minced ginger and cook another minute or twol
2. Into the pan, toss the cooked peas, shredded carrots, and cashews. Cook 1 to 2 minutes until heated through.
3. Throw in the cooked rice and mix until well blended.
4. Add the orange juice and stirfy sauce and mix thoroughly.
5. Serve and enjoy!
Disclaimer: As per FTC guidelines, I received product samples at no charge to include in this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone.


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