I am cooking for an art event at a house and am doing Vegan Thai as the theme. I have settled on the recipe below but would love any advice on things I could do to really make it taste great. Anyone have any suggestions on things I can do to elevate this recipe?

  • 1 C Cashews whole, raw
  • 5 Tbs Toasted Sesame Oil
  • 1 1/2 C Yellow or Purple Onion large dice – about 1 medium onion
  • 1 C Shiitake or Crimini Mushrooms sliced or large dice, stems removed
  • 1 C Red Bell Pepper large dice – about 1 medium pepper
  • 1 Tbs Fresh Garlic microplaned
  • 1 Tbs Fresh Ginger microplaned
  • 2 tsp Red Chili Pepper Flakes this is spicy
  • 4 Tbs Tamari divided, plus more for serving
  • 2 Tbs Liquid Aminos* (see note) or more Tamari
  • 1 Tbs Brown Sugar
  • 4 C (475g) Jasmine Rice ** (see note) cooked, and chilled (day old works best here – see note)*
  • 4 C (300g) Broccoli Florets cut to bite size
  • 1 C (105g) Sweet Peas frozen
  • 1/2 Lime
  • 2 Tbs Thai Basil chopped, or to taste
  • Serve With (optional):
  • lime wedges
  • green onions
  • sesame seeds
  • Sriracha
  • chopped basil or cilantro
  • fried egg or prepared tofu on the top

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Any advice or help is greatly appreciated!

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