Spicy Jasmine Rice

• 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.

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