Lionheads’ Cashews & Green Beans Spicy Fried Rice

Many people like to order spicy green beans at their local Chinese restaurant. While it is yummy, the green beans are deep fried and the sauce contains a lot of sodium (and gluten for those who are gluten-sensitive). Here is a healthier option that is full of fiber and protein. Most importantly, it is super simple to make.

Try it and let me know how it goesJ

Makes 3-4 servings. Time required: 30 active minutes (+30 minutes to cook the rice + 60 minutes of cooling time for the rice)

Vegan, Gluten-free, Soy-free

Ingredients:

1.5 cups of jasmine white rice

7-8 cups of green beans, ends cut off, chopped into 1 inch pieces

6 cloves of garlic (or 2 tbsp), minced

3-4 cups of raw cashews

1 tbsp of chilli flakes

3 tbsp of peanut oil

1 tbsp of toasted sesame oil

Salt to taste

Steps:

1. You can use leftover rice or cook the rice a few hours before dinner (so that it is not mushy). I used a rice cooker to make the rice and it took about 30 minutes. Remove lid and fluff the rice with a spoon. Set aside to cool.
2. In a small pan, using medium heat, toast the cashews. Stir frequently so that the cashews don’t burn. When the cashews are a nice toasty colour, remove from heat and set aside.
3. Pour peanut oil into a large saucer, set to medium-high heat. Once the oil is hot, add the garlic and the chilli flakes. When the garlic is a nice light brown colour, add the green beans and 2 tbsp of water (so that they don’t stick to the saucer). Put the lid on. After 2-3 minutes, check on the beans to see if more water is needed; if so, add 1-2 tbsp and put the lid back on. After about 5 minutes, remove the lid and check to see if the green beans are a nice bright green colour. If so, add the rice. Add the sesame oil and salt. Stir the rice so that the veggies and the rice are mixed well.
4. Take a bite to taste to see if more salt or chilli flakes need to be added.
5. Add the cashews on top of the rice and serve.

Notes:

1. As a vegan, I always try to ensure that I consume enough protein. I usually want about 20g of protein per meal so for this meal, I have 1 full cup of cashews with the rice – this provides me with approximately 21g of protein, 46% daily value of my iron, 16% daily value of dietary fibre, and 6% daily value of calcium. You can adjust the amount of cashews based on your personal preferences.
2. I used peanut oil because it is one of the few non-GMO ones around that are pretty neutral in smell and flavour.
3. I recommend making the rice the day before so that making dinner will only take 30 minutes. Or if you’re home during the day, make it 1-2 hours before dinner time so that there is ample time for the rice to cool.