Bethany's Vegan Kitchen

This colourful fried rice is really quick and easy to make. Frying the vegetables in a splash of soy sauce gives them such a lovely flavour, they go really well with the rice, toasted cashews and sesame oil. I’ll also share a really easy, simple way to quickly toast nuts without a frying pan or oven

Yield; Two – four servings Cook time; 15 minutes

You’ll need;

1. A couple of teaspoons of oil
2. Three cloves of garlic, minced
3. One bunch of spring onions. Remove the root and thinly slice the spring onions. We’ll be cooking the bottom two thirds of the spring onions, and saving the tops for garnishing with
4. Two peppers, diced
5. 250g white mushrooms, diced
6. 200g (cooked weight) brown rice
7. 50g cashews
8. A splash of soy sauce
9. A couple of teaspoons of toasted sesame oil

Method;

• Start by toasting the nuts. All you need to do is arrange the nuts on a microwave safe plate (I just use the plate in the microwave)
  Microwave the nuts in one minute increments, checking on them after each minute. Remove nuts that are toasting too quickly and set them aside. Once they’re all toasted you can set them aside to cool, once they’ve cooled down chop them into small pieces
  
• Now start by heating the oil in a large frying pan over a medium high heat. Once the oil has heated up, add in the garlic and the bottom two thirds of the spring onions. Cook for a minute or two, until they become fragrant
• Next add in the peppers and the mushroom, give them around five minutes to cook, stirring often. After five minutes add in a splash of soy sauce (you can do this to taste) and carry on cooking for another five minutes
• Add in the rice, cashews and give them a couple of minutes to heat through. Once you’re ready to serve, take the frying pan off the heat, drizzle over the sesame oil and mix it through, then serve. Lastly garnish with the remaining spring onion
  

You could have this as a main, or as a side dish