We've all been there: we're in a rush, we're hungry, and we want something yummy, maybe a little salty, and satisfying. We want it fast! Sometimes, that means we end up ordering takeout. 

I work every day in a kitchen cooking for my clients, so it's rare that I'm ordering takeout. But even if that wasn't the case, I can't say I'd be a big fan. The problem with ordering out, especially greasy food, is that you have no control of what's going into what you're eating. That lack of control usually means eating a dish with more salt, fat, sugar, and calories than you need in one meal... and that can lead to feeling too full, sluggish, and tired... creating a moodier less than happy version of yourself. 

Which brings me to one of my favorite classic take-out dishes: fried rice! When you figure out how easy it is to make fried rice at home, you'll be making it all the time. Also, this recipe is a great way to use up leftover rice, (in fact fried rice is even better when you're using leftovers... fresh rice can end up too gummy when stir-fried), or if you don't have the time to make rice, you can use plain frozen brown rice that you buy at the grocery store. You could even swap leftover quinoa for the rice for an extra boost of protein!

This fried rice is full of flavor, protein, veggies, and all around goodness! It is a healthier way to satisfy those takeout cravings!

 CASHEW 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)

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 of a 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 for 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. Serve and enjoy!

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