Vegetable fried rice with cashews

Method

1. Use the rice you cooked and chilled this morning. If you did not, cook it now, spread it on a plate to cool quickly and chill it for at least 30 minutes, since warm fresh rice fries into clumps.
2. Dice the carrot small, slice the garlic, grate the ginger and slice the spring onions. Drain the sweetcorn and break up the cold rice with your fingers.
3. Warm the olive oil in a wok or large frying pan over a medium-high heat. Stir-fry the carrot for 3 minutes, until starting to soften, then add the garlic, ginger and cashews for 1 minute.
4. Add the rice and spread it across the pan. Fry for 4 minutes, tossing every 30 seconds or so, until steaming hot all the way through and some grains are starting to crisp.
5. Add the frozen peas, sweetcorn, most of the spring onions, the soy sauce and the sesame oil. Stir for 2 to 3 minutes, until the peas are hot.
6. Serve straight away with the rest of the spring onions on top. Do not keep leftovers, as this rice has already been cooled and reheated once.

Tip Cold, dry rice is what makes it work. If you have to cook it fresh, spread it out on a plate so it cools fast and the grains separate.

Photo made with AI.

From Nosha · nosha.app