Riso fritto con verdure e anacardi

Ingredienti

• 2 Tablespoons vegetable oil (divided)
• 3 cups broccoli florets
• 8 oz mushrooms (sliced)
• 2 packages boil-in-a-bag brown rice (cooked according to package directions)
• 1/2 cup roasted cashews
• 2 large eggs (beaten)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon pepper
• 1/4 cup creamy peanut butter
• 1 Tablespoon water
• 1 Tablespoon rice vinegar
• 1 Tablespoon sesame seeds

Preparazione

1. 1

   In a large skillet heat 1 Tablespoon vegetable oil over medium high heat. Add broccoli and mushrooms and cook for 6-10 minutes until started to brown and mushrooms are soft. Remove from skillet.

2. 2

   Meanwhile, in a liquid measuring cup or bowl whisk together peanut butter, 2 Tablespoons soy sauce, water, vinegar and sesame seeds until it comes together. Set aside.

3. 3

   Add remaining 1 Tablespoon oil to the hot skillet. Stir in rice and cashews. Cook for a couple minutes until rice and nuts are starting to brown.

4. 4

   Push the rice to the side of the pan, and stir in egg. Scramble egg in the open side of the pan. Once scrambled, mix all together.

5. 5

   Once the egg is cooked and mix in, add remaining 2 Tablespoons soy sauce, the cooked broccoli mixture, sesame oil, and pepper to the rice and mix to combine.

6. 6

   Pour peanut butter dressing over the rice and stir until everything is evenly coated.

7. 7

   Serve immediately