Spicy Jasmine Rice

An easy recipe for colorful, spicy jasmine rice. Spicy jasmine rice
Yield 4 servings
Time 10 minutes
  • medium pot
  • wooden spoon
  • large frying pan
  • 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.

Notes Vegan PlanetAdapted from the recipe for “Spicy jasmine rice with carrots and cashews” in Vegan Planetread my review.

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Spicy jasmine rice