**Advance Prep Recommended** Be sure to read the recipe notes in the blog post above for more info! Crunchy, seasonal veggies shine in Thai Vegetable Fried Rice with Cashews. Prep ahead for meal planning and dinner comes together quick! Top with texture rich sesame seeds and green onions, for that authentic flavor. vegan or vegetarian + gluten free *Read the recipe notes above in the post for more tips!
Preheat oven to 350F (180C). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool.
In a large Dutch oven, add the sesame oil and heat until shimmering. To test to see if the oil is hot enough, toss in a piece of onion. If it starts frying, it's ready! Add the onions and saute for two minutes on medium. To the onions, add the mushrooms and stir fry for two minutes. Add the bell peppers to the onions and mushrooms and stir fry for two more minutes. Add the garlic, ginger and red pepper flakes to the vegetable mixture and saute for one minute on medium-low. Add two Tbs Tamari, Liquid Aminos (or more Tamari) and sugar, stir. To the Dutch oven, spoon in the rice and stir fry for about four to five minutes, scraping the bottom of the pan where needed, until all the rice is coated with the oil and the veggies are evenly distributed. If the rice begins to stick, add a few tablespoons of water to deglaze.
To the rice mixture, add the broccoli and sweet peas. Stir until vegetable are evenly distributed. Cook on low heat stirring occassionally for 5-8 minutes until broccoli is tender crisp (or until desired tenderness). Taste the rice for seasoning adjustment, adding two more tablespoons of Tamari (or more) if desired. This will also help deglaze the Dutch oven. Squeeze in 1/2 lime juice and stir in the cashews and fresh basil or cilantro. Add more herbs to taste.
Spoon the rice into big bowls, sprinkle or serve with green onions, sesame seeds, more herbs and lime wedges. If serving with tofu or fried eggs, add to the bowls now. For those that love even more spicy, serve with Sriracha.
Store in a lidded container for up to three days in the refrigerator.
*Liquid Aminos: I use it in place of fish/oyster sauce in my Asian cooking. It tastes similar to Tamari, but perhaps teases out more of that umami flavor in Thai recipes without using fish/oyster sauce.
**To Cook the Jasmine Rice for Four Cups: To a medium sauce pot, add 1 1/2 C water and 1 C Jasmine Rice with a pinch of salt. Bring to a boil, turn to low, lid and cook for 20 minutes. Remove from heat, fluff with a fork, and allow to sit, lid on for 10 minutes. Transfer to a covered container and refrigerate overnight. If cooking the same day, transfer rice to a sheet pan, spread into one layer and place in refrigerator for at least few hours to cool and dry out.