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Thai fried rice with cashews

The thai cuisine is incredibly veg-friendly, which is one of the reasons I return over and over to this beautiful country. I almost decided to move there and settle down completely, but after six months or so I couldn’t stand the heat any longer and started longing for a colder climate!

Of course I miss Thailand all the time and the crazy and incredible things I got to experience during my time there, but what I miss most of all is the food.

This recipe is inspired from a meal I had at one of my favorite restaurants in Chiang Mai, with cashews and pineapple.

VM-VÅR15-139

Thai fried rice with cashews
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. Rice for 4 people
  2. ½ onion, chopped
  3. 2 tbsp oil
  4. 1 garlic clove, crushed
  5. 1 tbsp grated ginger
  6. 1 red bell pepper, roughly chopped
  7. 1 grated carrot
  8. 1 3/4 cup pineapple chunks (fresh)
  9. 1/2 tbsp soy sauce
  10. 1 cup cashews
  11. 1 tsp sesame oil
Topping
  1. 2 tbsp spring onions, sliced
  2. 1 tbsp sesame seeds
Instructions
  1. Cook the rice according to the instructions on the package (use leftover rice and it will be even quicker to make this recipe!)
  2. Meanwhile, prepare the vegetables. Fry the onion in 2 tbsp oil on low heat until it softens. Add garlic and ginger and fry for another minute while stirring.
  3. Increase the heat and add bell pepper, carrots and pineapple and fry for 3 minute. Add the rice, soy sauce and cashews and stir to combine. Top with spring onions and sesame seeds and serve!
Notes
  1. A perfect dish for leftover rice!
Sofia von Porat http://sofiavonporat.com/