Ingredients

  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 onion, diced
  • 1 bell peppers, red, diced
  • 1 pack mushrooms, sliced
  • 1 14.5 oz can corn
  • 1 bag edamame, frozen
  • 3 C rice, cooked and cooled
  • 4 tbsp tamari
  • 2 tbsp soy sauce
  • 2 spoons chili garlic sauce
  • 1 tsp toasted sesame oil
  • salt and pepper, to taste
  • 2 spring onions, sliced
  • handful Thai basil
  • 75 g cashews, toasted, roughly chopped
image of Cashew Basil Fried Rice

Instructions

  1. ⁣In a wok or frying pan, over medium-high, heat 1T water and add garlic, ginger and onion. Cook for a few minutes and then add mushrooms and peppers. Season with salt and pepper. Cook until veggies have a bit of colour. ⁣ ⁣⁣
  2. ⁣Add edamame and corn and cook for a few minutes. Stir in rice. ⁣ ⁣⁣
  3. ⁣Add tamari, dark soy sauce, sesame oil and maple syrup. Stir and continue to cook on medium heat. Stir in Thai basil and cashews. ⁣ ⁣⁣
  4. ⁣Adjust seasoning according to personal preference. Divide into 4 bowl and garnish with sliced spring onion and basil. Enjoy!⁣