In response to The Daily Post’s writing prompt: “Close Up.”
Super easy 4-step recipe. Took me less than 30-minutes to make!
1. In a large frying pan stir-fry mixed vegetables (I used frozen), onion, frozen shelled edamame (or any type of kidney beans), tricolor bell peppers with garlic powder and salt & black pepper in pure olive oil. Already looking & smelling good! Once the veggies start to char a bit, turn stove off.
2. In a small pan, add roasted unsalted cashews in pure olive oil. Keep stove heat at a low. Sprinkle salt & black pepper over the cashews. Stir until the sides darken (this darkening is not uniform but will taste yum!). Turn stove off.
3. Cook Uncle Ben’s Parboiled rice according to the package. Or any rice. I’ve made this with Basmati rice, Brown rice and Black rice. They all taste great. Serve each item separately like shown below on a plate. I, however, mix it up in a pan on low heat until well heated.
4. Scoop the fried rice on a plate and enjoy! You can always add fish, chicken, beef or tofu. You can pan fry, bake or grill them! My husband wanted the original version: vegetarian (this recipe is also vegan). I, however, added 3-oz Rotisserie chicken breast to my dish. And now, I’ll tell you a secret — I added my favorite hot sauce to my dish! Tabasco! And, I loved it!
Ingredients for one serving:
(For cooking steps, please see above instructions with photos)
Frozen Mixed Veggie – 1/4 Cup
Frozen shelled Edamame – 1/4 Cup
Onion (roughly chopped) – 1/2 of a medium size
Garlic Powder – 1/2 teaspoon
Roasted Cashews Unsalted – 1/8 Cup (about 8-10 cashews) (do not add salt if using salted)
Rice – 1/2 Cup Cooked
Salt & Pepper
Nutritional Value (one serving) without the chicken:
Calories: 257; Fat: 9.9 g; Carbohydrate: 33.4 g; Fiber: 3.7 g; Protein: 17.7 g
With 3-oz Rotisserie chicken added to this dish:
Calories: 392.5; Fat: 15.2 g; Carbohydrate: 33.8 g; Fiber: 3.7 g; Protein: 38.2 g
…Will be knocking on your door soon…hugs! And, thanks for checking out my blog.