Flavorful Basmati rice and rich cashews are the stars of this satisfying bowl of comfort. The use of coconut oil adds just a hint of interest without too much coconut flavor. Make the rice the night before to make this come together even faster.

We Provide
  • 1 Tablespoons Coconut Oil
  • ¼ Oz. Fresh Ginger
  • 1 Clove Garlic
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 1 Cup (6 Oz.) Basmati Rice
  • 5 Oz. Crimini Mushrooms
  • 4 Oz. Roasted Cashews
  • 4 Tablespoons Soy Sauce
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • 2 Cup Water
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Step 1


Place 2 cups water into sauce pan and bring to a boil. Once the water is boiling, season with salt and add in basmati rice, stir to combine and bring back to a boil. Cover with a lid and reduce heat to low. Let steam on low for 15 minutes.

Step 2


While the rice cooks, prep your veggies. Dice the onion, bell pepper and mushrooms into bite sized pieces. Set aside. Thinly slice the garlic and cut the fresh ginger into 3 slices. The ginger is just for the flavor, and should be removed before serving.

Step 3


Preheat sauté pan over medium heat with coconut oil. Once the oil has melted, add in the ginger and garlic and sauté for 2 minutes, until fragrant but not burnt. Once your ginger and garlic have softened, add in veggies and sauté over medium high heat for 6 minutes.

Step 4


Once your rice has cooked for 15 minute, remove from heat and let rest 5 minutes uncovered to let the moisture escape. Once your rice has cooled, add into your veggies and top with soy sauce. Stir to combine and cook another 3 minutes until everything is evenly seasoned.

Step 5


To finish, remove pan from heat and add in most of your cashews, reserving some for final platting. To plate, fill a bowl with half of your fried rice and top with any remaining cashews.



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