Ingredients: |
Ingredients: 3/4 cup cashews
6 ounces green beans, trimmed and sliced into 1 -inch pieces (about 1 1/2 cups)
3 tbsp. oil
several pinches of salt
1 med red onion, diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
2 tsp. coriander seeds, crushed
1/4 tsp. crushed red pepper flakes
6 cups cooked rice, chilled
3 tbsp. tamari or soy sauce
1 tbsp. sriracha
1 med tomato, diced into 1/2 inch pieces
2 mangos, peeled, pitted, and sliced into 1/2 inch pieces ( 1 1/2 cups)
15 fresh basil leaves, cut up
2 tbsp. fresh lime juice
For serving:
Fresh cilantro (optional)
Sriracha
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Directions: |
Directions:Preheat large, heavy-bottomed pan over medium heat. Toss in cashews and dry-roast for 5 minutes, flipping occasionally. Transfer to plate.
Turn heat up to medium-high. Add green beans, 1 tbsp. of oil, and pinch of salt. Cook 3-5 minutes, until beans are bright green and seared. Transfer to plate.
Add onion to pan with 1 tbsp. oil and pinch of salt. Toss for 3 minutes. Add garlic, ginger, coriander, and crushed red pepper flakes and toss for 30 seconds being careful not to burn.
Add remaining tbsp. of oil and half of cold rice. Toss to coast, then add in remaining rice, tossing again. Cook for 3 minutes, tossing often and warmed through.
Add tamari, sriracha, and tomato and toss. Cook for 3 minutes, until rice has browned.
Add green beans and cashews, mangos, basil leaves and lime juice. Cook until mangos are heated through and basil is wilted, a minute or two. Garnish with cilantro, if you like with a bottle of sriracha close by. |
This recipe for Mango Fried Rice is from