Chef Vikki's Cashew Fried Rice and Fresh Spring Rolls
The Recipe Rehab chef kept all of the flavor, but slashed two-thirds of the calories, in this popular Asian dish.
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Prep time: 15
Cook time: 30
For the spring rolls:
•3 large shitake mushrooms, stems removed
•1 large carrot, roughly chopped
•1 large scallion, roughly chopped
•2 cloves garlic
•1 2-inch piece fresh ginger, peeled
•1 tablespoon tamari
•1 tablespoon rice wine vinegar
•1 tablespoon sesame oil
•1 teaspoon honey
•1 teaspoon coconut oil
•¼ cup fresh Thai basil, leaves left intact
•1 cup thinly sliced Napa cabbage
•8 brown rice spring roll wrappers
For the fried rice:
•1 tablespoon coconut oil
•1 small white onion, diced
•1 red bell pepper, diced
•1 cup frozen peas, thawed
•2 tablespoons oyster sauce
•1 tablespoon sesame oil
•1 tablespoon turmeric powder
•4 cups cooked brown rice
•3/4 cup toasted unsalted cashews
•4 tablespoons liquid amino acids
•3 scallions, chopped
•½ cup Thai basil leaves
•2 teaspoons black sesame seeds (for garnish)
Remove the stems of three shitake mushrooms. Peel and roughly chop one carrot. Roughly chop one scallion. Peel two cloves of garlic. Peel one 2-inch piece of ginger.
To a food processor, add 3 shitake mushrooms, 1 roughly chopped carrot, 1 large scallion, 2 cloves of garlic, 1 2-inch piece of ginger, 1 tablespoon tamari, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, and 1 teaspoon honey. Pulse the mixture until it is chunky, and all of the ingredients are roughly the same size.
In a large pan over medium heat, add 1 teaspoon of coconut oil. Add the spring roll filling to the pan, and sauté for 4-5 minutes, or until the vegetables soften and the mixture is fragrant and cooked. Transfer the sautéed mixture to a bowl and cool in the fridge until ready to use.
While the spring roll mixture cools, make the fried rice. Start by dicing 1 onion and 1 red pepper.
In a large non-stick pan on medium heat, add 1 tablespoon of coconut oil. Once the oil is melted and the pan is hot, add 1 diced onion and 1 diced red pepper. Cook the onion and pepper until softened, about 5-6 minutes. Add 1 cup thawed frozen peas, and 2 tablespoons oyster sauce to the pan, and sauté for 1-2 more minutes until all of the veggies are coated and the peas are heated through. Transfer the mixture to a bowl and reserve.
In the same pan on medium heat, add 1 tablespoon of sesame oil and 1 tablespoon of turmeric powder to the pan. Next, add the cooked brown rice, and sauté it in the oil and spice for a few minutes, or until just warmed through. Add ¾ cup of toasted unsalted cashews and 4 tablespoons of the liquid amino acids, and stir until the rice and nuts are thoroughly coated with the amino acids (about 1 minute or so).
Add the reserved veggie mixture to the rice mixture. Mix both together until everything is well incorporated and heated through, about 1 more minute.
Turn off the heat. Top with 3 chopped scallions, ½ cup of Thai basil leaves, and 2 teaspoons of black sesame seeds.
Cover the pan lightly with foil, to keep the fried rice warm while you assemble the spring rolls.
To assemble the fresh spring rolls, fill a large bowl or baking dish with very warm water. Bring out the cooled mushroom mixture from the fridge. Have 1 cup thinly sliced Napa cabbage, and fresh Thai basil leaves on hand. Soak each spring roll wrapper in the warm water for 30 seconds or until pliable. Spoon 2 tablespoons of the cooled mushroom mixture into the center of the wrapper. Add a small handful of sliced Napa cabbage, and 1 or 2 Thai basil leaves flat on top of the cabbage. Roll the mixture up tightly, as you would a burrito. You can secure the edges with warm water if necessary.
Divide the fried rice mixture equally on four plates. Serve with 2 fresh spring rolls per person.
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