with Gingered Fried Rice & Cashews
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- 1 head of cauliflower
- 3 garlic cloves
- 1 oz fresh ginger
- 1 Roma tomato
- 2 scallions
- 4 oz green beans
- 2 dried bird's eye chiles
- ¾ cup short-grain brown rice
- 2 tsp tamari
- ¼ cup cashews
- ¼ cup tamarind sauce
- 2 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Add brown rice, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.
Cut cauliflower into florets. Add cauliflower florets, 2 tsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until tender and browned in places, 15 to 20 minutes. Peel and mince the garlic and ginger. Cut tomato into wedges. Slice scallions into 2 inch pieces. Slice green beans into ½ inch pieces. Mince the bird’s eye chiles.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add just half the minced garlic and just half the minced ginger. Cook until fragrant, 1 to 2 minutes. Add tomato wedges, sliced scallion, and sliced green beans, and cook until tender, 2 to 3 minutes.
Add cooked brown rice to the skillet with the vegetables and cook until toasted, 2 to 3 minutes. Add tamari and cook for another minute. Taste, and add salt as necessary. Divide the gingered fried rice between plates.
Return skillet to medium-high heat with 1 tsp vegetable oil. Add cashews and toast, tossing occasionally, 2 to 4 minutes. Add remaining minced garlic, remaining minced ginger, and as much of the minced bird’s eye chile as you’d like. Cook until fragrant, about 1 minute. Add tamarind sauce, reduce heat to medium, and simmer until slightly thickened, about 1 minute. TIP: If you’re sensitive to spice, omit or use less of the bird’s eye chile.
Add roasted cauliflower florets to the tamarind sauce. Cook until cauliflower is fully coated and sticky, 1 to 2 minutes. Top the gingered fried rice with the tamarind cauliflower. Tuck in!