Ingredients
- 1 large carrot peeled (optional, moderate salicylates)
- 1 cup green beans
- 1 bunch of shallots
- 1/2 cup green peas (optional, moderate glutamates)
- 1/2 cup water
- 2 tablespoons rice bran oil
- 1/2-1 tablespoon garlic
- 250g bag bean sprouts
- 3/4 cup raw cashews
- 500g cooked brown rice (or white if preferred)
Instructions
Dice the carrots, green beans and shallots into small pieces. Cook the rice according to packet instructions or use your preferred method.
Add the diced carrots, green beans, and peas to a large frying pan with a splash of water. Cover and cook for 4–5 minutes, until just tender and the water has evaporated (Alternatively, steam them in the microwave).
Add rice bran oil and garlic to the pan and toss to coat the vegetables.
Add the chopped shallots and sauté for 3–5 minutes until softened.
Add the bean sprouts to the pan and cook for another minute. If you’d like toasted cashews (moderate amines), add them now and stir until lightly golden.
Add the cooked rice to the pan along with salt (to taste). Stir well to combine all the ingredients.
Cook for an additional 3–4 minutes, allowing the rice to crisp slightly.
Finish with a sprinkle of fresh spring shallots and serve warm.
Notes
The exact proportions of vegetables do not matter too much in this recipe so feel free to include any quantities of the vegetables that suits you.
- Prep Time: 15
- Cook Time: 15