with Gingered Fried Rice & Cashews
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- 8.8 oz precooked brown rice
- 1 head of cauliflower, cut into florets
- 3 garlic cloves, minced (divided)
- 1 oz fresh ginger, peeled and minced (divided)
- 1 Roma tomato, cut into wedges
- 2 scallions, cut into 2-inch pieces
- 4 oz green beans, sliced into ½-inch pieces
- 2 tsp tamari
- ¼ cup cashews
- 3 dried bird's eye chiles, minced
- 2 oz tamarind sauce
- 2 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. TIP: If you don’t have a microwave, add the precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.
Add cauliflower, 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.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add just half the garlic and just half the ginger. Cook until fragrant, 1 to 2 minutes. Add tomato, scallion, and green beans and cook until tender, 2 to 3 minutes.
Add 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 needed. Divide the gingered fried rice between plates.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Add cashews and toast, tossing occasionally, 2 to 4 minutes. Add remaining garlic, remaining ginger, and just ¼ tsp bird’s eye chile. Cook until fragrant, about 1 minute. Add tamarind sauce, reduce heat to medium, and simmer until slightly thickened, about 1 minute. TIP: Add more bird’s eye chile if you prefer more spice.
Add roasted cauliflower to the tamarind sauce. Cook until cauliflower is fully coated and sticky, 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower. Tuck in!