Pilaf Fried Rice with Cashews
I had mentioned in my previous Pilaf and Chicken blog post that I thought that making a fried rice was the most efficient, practical and flavorful use of the leftovers. Annnnnnnnnd.....I was right!
I am just going to narrate the recipe because the ingredients are so minimal. First, I added 3 tablespoons of grape seed oil to a skillet over high heat. I added one quarter red onion, chopped, and one clove garlic, grated, which I sauteed for three minutes. I paddled in the rice and separated it to begin crisping the perimeter. I know I needed to continue stirring the interior to keep it from sticking.
I added a tablespoon of Chile Ponzu (shoyu) and some fresh cilantro leaves. I continued to stir. When the rice had heated thoroughly, I cracked three eggs and added them to the mixture. The eggs cook quickly at this heat. After about thirty seconds, I began vigorously stirring to break up the egg. I added a hand full of cashews and stirred them into the mix. Finally, when the egg was done, I turned off the heat and added more fresh cilantro and more cashews.
I served it in a bowl family style. The aromas were so enticing and warm. Beautiful, flavorful and aromatic dish with different textures and layers of flavors.
If you have rice leftovers, this is a perfect way to use those leftovers. Perfect Meatless Monday Meal (mostly).
Thank You, gentle readers and viewers, for your time and consideration, as always. It is a true pleasure to have you visit my humble site!
Now, Go Cook For Someone You Love!
~Martin
In-House Cook
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