What's for Dinner: Cashew Fried Rice | V, SF, GF

This is one of those meals that I've had the supplies for forever, but kept putting off because of the work involved. Let me tell you, that was dumb. The meal wasn't nearly as difficult as I'd imagined, and it tasted delicious. Delicious, I tell you.

The "oh so hard" work involved? Make a pot of rice the night before. That's it. That's the reason for my procrastination.

So here is my super tasty vegan, gluten-free, and soy-free (that's right: SOY-FREE) vegetable fried rice.

Cashew Fried Rice | V, SF, GF

Ingredients

1/2 Tbs extra virgin olive oil

1/4 C sesame seeds

1 Tbs sriracha sauce (or more for a spicier dish)

1 1/2 C raw cashews

2 C frozen chopped broccoli, slightly thawed

4 tsp. minced garlic

1 large carrot, peeled and chopped

1 portobello mushroom, chopped

1 tsp curry powder
2 tsp vegetable bouillon (like Better than Bouillon, No Chicken)

3 Tbs Coconut Aminos (otherwise known as soy-free soy sauce; you can also use soy sauce)

3 C cold, cooked rice

salt to taste

Step-by-Step

1. Heat 1/2 Tbs. extra virgin olive oil in a wok on high. Stir in sesame seed and 1/2 Tbs. sriracha. Once heated, stir in the raw cashews. Cook for about 3 minutes, until nuts are golden. Set aside.
2. Using the same wok, cook the broccoli on high until the ice has melted and then evaporated. Stir in garlic.
3. Add carrots, mushrooms, and curry powder. Cook for about 2 minutes. Stir in coconut aminos and another 1/2 Tbs. sriracha.
4. Mix in rice bit by bit until combined well, stirring constantly to prevent scalding. Cook until the desired texture is obtained. Stir in salt.

I also topped mine with some chopped green onions and extra sesame seeds for a little crunch.

Easy, right? The hardest part is literally pre-cooking the rice. And the result? A nutty flavored rice with the perfect hint of spiciness and tons of veggies.