Egg Fried Rice with Cashew Nuts and Lime
Try this Egg fried rice with cashew nuts and lime recipe.
Try this Egg fried rice with cashew nuts and lime recipe.
- i red bell pepper diced
- juice of one lime
- handful of coriander leaves chopped
- 2-3 x large free-range eggs
- 0.5 x tsp sesame oil
- 2-3 tbsp olive oil (or quality vegetable oil)
- 2 cloves garlic grated or thinly sliced
- 1 x thumb sized piece of stem ginger grated or thinly sliced
- 1 x red chill finely sliced deseeded if you require
- 1 x large red onion finely diced
- 1 a large carrot peeled and diced
- 1 large handful raw cashew nuts
- 1 x cup frozen garden peas defrosted
- 2 x 3 cups cooked brown basmati rice
- 2-3 tbsp light soy sauce
- 3-4 medium spring onions cleaned and finely sliced
- freshly milled sea salt and black pepper
- extra lime wedges to serve
- Carbohydrate 1.8524 g
- Cholesterol 0 mg
- Fat 0.0154 g
- Fiber 0.0880000013113022 g
- Protein 0.0924 g
- Saturated Fat 0.00176 g
- Serving Size 1 1 -3 (22g)
- Sodium 0.44 mg
- Sugar 1.7643999986887 g
- Trans Fat 0.00682 g
- Calories 6 calories
Step-by-step
- First, crack the eggs into a small bowl and whisk. Add the sesame oil (only ½ teaspoon), season with salt and freshly ground black pepper, and lightly beat again. Set aside.
- Next, grate and finely slice or grate the garlic, chilli, and ginger. Tip this into a small ramekin.
- Then, finely dice the carrots and red bell pepper. To do this, julienne the vegetables into thin strips then line them up and dice against the grain.
- Heat up a large nonstick wok to medium-high. Then, as it starts to gently smoke, add 1 tbsp of the oil. Swirl the oil around the base so that it is evenly covered, then pour in the egg mixture. Swirl the egg around the base of the wok, and ensure that it is as even and thin as possible. Leave for a minute or so then flip the omelette over using a non-stick nylon turner and cook for a further minute. Transfer to a plate and set aside.
- Next, add the remaining oil to the wok followed by the ginger, garlic, and chilli and stir so that the oil infuses these great flavours. Then add the diced red onion and stir-fry for another minute.
- Tip in the diced carrots, red pepper, then cashew nuts and stir-fry for 2 more minutes.
- Then, add the rice steadily, mixing through the other ingredients as you do this until all the rice is in the wok.
- Now, turn down the heat by a notch or two, then compress the rice between the turner and the base of the wok, then fry for a minute. Turn the rice over, then repeat. The idea here is to slightly firm up the rice.
- Next stir in the garden peas, stirring continuously. Drizzle the light soy sauce over the rice, and mix thoroughly. Leave for a minute, then carefully cut the egg omelette into cubes, and stir into the wok.
- Mix thoroughly, then add the sliced spring onion and stir-fry again.
- Add coriander leaves, the lime juice, stir again then serve with additional lime wedges.
A Busy Mom's Quick and Delicious Weeknight Dinner: Egg Fried Rice with a Twist
As a working mom, time is always of the essence. Dinner prep needs to be quick, easy, and, most importantly, delicious enough to satisfy my family's hungry tummies after a long day. This Egg Fried Rice with Cashew Nuts and Lime recipe has become a staple in our household – a perfect blend of convenience and flavor that never fails to impress.
Forget those complicated, time-consuming recipes. This dish comes together in under 30 minutes, utilizing readily available ingredients. The beauty of this recipe lies in its adaptability. Feel free to substitute ingredients based on what you have on hand. Don't have cashews? Use peanuts or even sunflower seeds! No red bell pepper? A simple yellow pepper will work just as well. The key is to embrace the flexibility and create a dish that reflects your personal preferences and the contents of your fridge.
The vibrant colors and fresh flavors of this egg fried rice make it a visually appealing and palate-pleasing meal. The slight tang of lime perfectly balances the richness of the cashews and the savory notes of the soy sauce. My kids, who are notoriously picky eaters, absolutely devour this dish. It's become a favorite, a welcome change from the usual chicken nuggets and mac and cheese routine.
Beyond the Recipe:
This recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a way to nourish my family with healthy, wholesome food without spending hours in the kitchen. The ease and speed of preparation make it ideal for busy weeknights when time is a luxury I can't afford to waste. It allows me to spend more quality time with my family, instead of being stuck in the kitchen.
The satisfaction of creating a delicious and healthy meal for my loved ones is immeasurable. This recipe is a reminder that even amidst the chaos of everyday life, there's always time to create something special, something that brings joy and nourishment to the table.
Tips and Tricks for Success:
- Use day-old rice: Day-old rice tends to be drier and will fry up better, resulting in less sticky rice.
- Don't overcrowd the wok: Work in batches if necessary to ensure even cooking.
- High heat is key: This helps to create a nice sear on the vegetables and egg.
- Fresh ingredients make a difference: The freshness of your ingredients will greatly impact the overall flavor of the dish. Opt for high-quality, fresh produce whenever possible.
- Adjust seasoning to your taste: Feel free to adjust the amount of soy sauce, lime juice, and chili to your liking.
This Egg Fried Rice with Cashew Nuts and Lime isn't just a recipe; it's a symbol of efficient cooking and family togetherness. It’s a quick and easy solution for a healthy and tasty meal that the whole family will love, proving that even the busiest of moms can put a delicious and nutritious meal on the table without sacrificing precious time.
