Thai Vegetable Cauliflower Fried Rice with Cashews

Thai Vegetable Cauliflower Fried Rice with Cashews

You'll find an interesting blend of both textures and flavors in this Thai-inspired dish. It's a truly moldable entrée that be served at any time of the day. Top the fried rice with a fried egg and it works as a breakfast or serve with cilantro and sesame seeds for a fabulously fresh lunch or dinner. 

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Ingredients

  • 6 oz (180g) Snow or Sugar Snap Peas sliced on the bias into bite size pieces
  • 3 C (250g) Broccoli Florets cut into bite size pieces, don't throw out the stems! see notes
  • 1 1/2 Tbs Liquid Aminos* see note - or more tamari
  • 3 Tbs Tamari divided
  • 1 Tbs Brown Sugar
  • 1/4 tsp Red Pepper Flakes this is about a spicy 2 - increase to 1/2 tsp for spicy 4
  • 1 Tbs Fresh Ginger microplained
  • 1 Tbs Fresh Garlic microplained
  • 1 C (250g) Red Bell Pepper medium dice, about 1 medium bell
  • 5 oz (135g) Shiitake Mushrooms stems removed, sliced thin
  • 1 1/2 C (150g) Purple Onion Medium dice, about 1 medium onion
  • 1 1/2 lb (680g) Cauliflower
  • 4 Tbs Toasted Sesame Oil
  • 1 C (145g) Raw Cashews
  • 1 Tbs Thai Basil chopped - cilantro is fabulous too
  • Serve With (optional): 
  • Lime, Sesame Seeds, Thai Basil or Cilantro, Green Onions Sliced Thin, Sriracha
  • Fried Egg or Prepared Tofu on the top!

Directions

Want to see the entire recipe? Click here Published August 15, 2018.

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