Sriracha-Cashew Chicken Fried Rice
I’m back! After a few days struggling with getting everything moved over to WordPress, I’m on my way to a nifty new self-hosted blog. Sure, the old posts still look crazy. Let’s just not talk about that. Let’s live in the here and now. And let’s talk about wok cookin’.
Do you have a wok? I’ll confess that mine is sort of neglected. It’s a beautiful, big All-Clad wok that I scored during a sweet sale at a department store. When I bought it, I thought it was a total must-have.
Now, it lives in an awkward cabinet between the kitchen and the side door. A cabinet where the door was installed incorrectly by a previous owner of this house, so now you have to walk down the side stairs, past the cabinet in order to open the door, retrieve your object and take it back to the kitchen.
It’s even more annoying in real life than it sounds here. And sadly, it’s a problem that is impossible to fix without getting a new cabinet door, i.e. changing all of the doors to every cabinet in my kitchen.
So, that’s why my wok rarely sees the light of day. And I feel bad for it sometimes. That’s why, a few times a year, I take it out of it’s awkward cabinet, lovingly wipe the layer of dust off and whip up a batch of fried rice.
I think the name “fried rice” is totally misleading. It sounds like the most unhealthy food ever, but when I make it, I use only enough oil to thinly coat the wok, brown rice, lots of colorful veggies and just a little meat for flavor.
Here, I used sriracha-flavored cashews for garnish, but you can use a combination of regular cashews and a few squirts of sriracha sauce to make this quick, colorful and flavorful chicken fried rice.
- 1 tablespoon vegetable oil
- 2 small chicken breasts, cut into 1/2-inch pieces
- 1 red bell pepper, diced
- 6 green onions, cut into 2-inch pieces
- 3/4 cup shelled edamame
- 2 cups cooked and chilled brown rice
- 2 eggs
- 1/4 cup NatureBox Sriracha Roasted Cashews
- 2 tablespoons soy sauce
- 1 teaspoon ground white pepper
- In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
- Add red pepper; cook 1 minute, stirring frequently. Add onions and edamame; cook 1 minute, stirring frequently.
- Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with spoon; cook 2 minutes (keeping eggs in well) or until eggs are full cooked.
- Add cashews, soy sauce and white pepper; toss until all ingredients are well combined.
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.