- 1 c jasmine rice + 2 c water (or 3 c leftover jasmine rice)
- 1 T olive oil
- 1 medium red onion, minced
- 3 green onions, minced
- 1 large carrot, grated
- 1 red chile, seeded and minced
- 2 cloves garlic, minced
- 2 t fresh ginger, grated
- 2 T tamari
- ½ t sugar
- ½ c Thai basil or ¼ c cilantro, chopped
- ½ c toasted cashews
Combine rice and water, bring to a boil, cover, lower heat, and simmer for 18 minutes.
Once the rice is cooked – or if you have leftover rice – heat the oil over medium-high heat. Add red onion and sauté for 5 minutes, until softened. Add green onion, carrot, chile, garlic, and ginger and sauté another 2 minutes, until fragrant.
Add tamari, sugar, and rice and stir fry for 10 minutes. Stir in the basil.
Transfer to shallow bowls, top with cashews, and serve hot.