An easy recipe for colorful, spicy jasmine rice.
Yield: 4 servings
Time: 10 minutes
Tools
- medium pot
- wooden spoon
- large frying pan
Ingredients
- 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
Directions
Combine rice and water, bring to a boil, cover, lower heat, and simmer for 18 minutes.
Once the rice is cooked – or if you’re using 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.
Notes
Adapted from the recipe for “Spicy jasmine rice with carrots and cashews” in Vegan Planet – read my review.
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