Cashew Fried Rice

By Jennifer Iserloh

Yield: Serves 4


1 cup short grain brown rice, cooked
according to the package instructions
Non-stick cooking spray
2 eggs, scrambled
2 Tbsp oyster sauce
2 Tbsp reduced soy sauce
½ cup water

2 Tbsp canola oil
1 head broccoli, cut into florets
5 ounces baby spinach
1 cup frozen edamame, defrosted
¼ cup chopped cashews
¼ cup packed Thai or Italian basil chopped


Cook rice according to package instructions. Set aside. Heat a large skillet over medium-high heat. Remove skillet and coat with cooking spray. Return skillet over the heat and add egg. Turn skillet so that egg coats inside of pan. Reduce heat to low and cook 1 minute. Flip egg and cook 30 seconds more. Transfer egg to a cutting board and slice thinly. Set aside. Place oyster sauce, soy sauce and water in a small bowl, whisk to combine and set aside.

Heat the same skillet that you cooked the egg in over high heat. When the skillet is hot, add oil along with broccoli. Cook 2 to 3 minutes, stirring often until the broccoli starts to brown. Add rice and stir to coat. Cook 1 to 2 additional minutes, stirring often until the rice is well-coated in oil. Add spinach. Reduce heat to low and add oyster-sauce mixture. Stir rice one minute more until liquid evaporates and spinach wilts. Stir in edamame, cashews and basil. Serve immediately.

Nutrition facts: 410 calories, fat 17 g (sat fat 2.5), cholesterol 93 mg, protein 17 g, carbohydrates 50 g, sodium 586 mg

Published December 2011

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