Recipe: Cashew Fried Rice and Chicken-Cashew Fried Rice

CASHEW FRIED RICE

2 large eggs, lightly beaten
2 tablespoons vegetable oil, divided use
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1 (10 oz.) package frozen sweet green peas, thawed
5 cups cooked rice
1/8 teaspoon turmeric
1/4 cup lite soy sauce
1 teaspoon sugar
1/4 teaspoon dried crushed red pepper
1/2 cup chopped roasted cashews
1/4 cup chopped green onions

Stir-fry eggs in 1 tablespoon hot oil in a skillet 3 minutes. Remove eggs from skillet.

Heat remaining oil; add onion and next 5 ingredients; stir-fry 3 minutes.

Whisk soy sauce, sugar, and red pepper. Add to skillet; stir-fry 5 minutes. Stir in eggs and cashews; top with green onions.

VARIATION:

CHICKEN-CASHEW FRIED RICE:
Cut 4 skinned and boned chicken breast halves into bite-size pieces. After cooking eggs, stir-fry chicken in an additional 1 tablespoon hot oil 8 minutes. Add onion and next 5 ingredients. Continue as directed.

Makes 4 servings
Source: Patsy Bell Hobson, Liberty, MO in Southern Living magazine, July 1999