Yesterday’s blog was about budget-friendly meals made with a well-stocked pantry. This recipe makes good use of the suggestions in that blog. This meal is full of fiber, protein, vitamins and minerals and can be easily adjusted, depending on what veggies or protein you have on hand.
This is also one of those dishes where the leftovers taste even better!
Fried Rice with Chicken and Cashews
• 2 cups water
• 1 cup short grain brown rice
• 2 Tbsp gluten-free low-sodium tamari
• 1 Tbsp honey
• 1 tsp dried ground ginger
• 1/4 tsp chili flakes
• 2 garlic cloves, minced
• 2 Tbsp toasted sesame oil
• 2 boneless, skinless organic chicken breasts, cubed (or 1 package extra-firm organic tofu to make it vegetarian and even more budget-friendly)
• 1 Japanese eggplant, halved and sliced into 1/2-inch pieces (substitute zucchini or squash, if your prefer)
• 4 green onions, thinly sliced
• 1/2 cup whole raw cashews (or unsalted peanuts)
In a saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 40 to 45 minutes. Take off heat source and let it steam, covered, for 5 minutes. Uncover, fluff with fork, and set aside.
For the sauce, combine tamari, honey, ginger, chili flakes and garlic in a small bowl and set aside.
In large wok or frying pan, heat sesame oil over medium. Add chicken (tofu), eggplant (zucchini or squash), green onions and cashews (peanuts). Stir-fry until chicken (tofu) is cooked through and vegetables are softened, about 10 minutes. Increase heat to medium-high, add rice, and stir-fry for 1 minute. Stir in sauce and cook until mixture is heated through.
Photo from here, with thanks.