Peanut Butter Cashew Veggie Rice

peanut butter fried rice
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
Utensils
  • Mixing Bowl
  • Medium Pan
  • Small Sauce Pan
Ingredients we send
  • Broccoli
  • Carrot
  • Zucchini
  • Onion
  • Sesame Seeds
  • Cashews Nuts
  • Lemon
  • Curry Powder
  • Brown Medium Rice
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • Water
  • 2 Tbsp of Soy Sauce/Tamari
  • 2 Tbps of Peanut Butter
NUTRITION PER 1 SERVING

Calories 1870kj , Fat 24.3g, Proteins 16.4g, Carbs 39.2g

Method

  1. Boil a kettle. Rinse the brown rice and place in a saucepan with boiling water and a pinch of sea salt. Simmer for 20-25 mins.
  2. Prepare vegetables, roughly chop broccoli, carrot and zucchini. Finely chop garlic and dice onion.
  3. In a small mixing bowl, add lemon juice, 2 tbps of soy sauce, 2 tbps of peanut butter, curry powder and 2 tbps of water, mix well, and set aside.
  4. Heat oil in a pan, sauté onion and garlic for 2-3 minutes. Add cashew nuts, carrot, zucchini and broccoli, sauté for 2- 3 minutes, add half of the peanut butter dressing, and mix well for 5-7 minutes until vegetables soften.
  5. Drain rice, add to pan with the remainder of the sauce, fold into vegetables.
  6. Serve in a bowl and sprinkle sesame seeds on top. Enjoy

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