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Thai Vegetable Cauliflower Fried Rice with Cashews
VANILLA AND BEAN21Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup raw cashews (145g)
- 1 1/2 lb. cauliflower (680g)
- 4 Tbsp. toasted sesame oil
- 1 1/2 cups purple onion (150g, Medium dice, about 1 medium onion)
- 5 oz. shiitake mushrooms (135g, stems removed, sliced thin)
- 1 cup red bell pepper (250g, medium dice, about 1 medium bell)
- 1 Tbsp. garlic (Fresh, microplained)
- 1 Tbsp. fresh ginger (microplained)
- 1/4 tsp. red pepper flakes (this is about a spicy 2 - increase to 1/2 tsp for spicy 4)
- 1 Tbsp. brown sugar
- 3 Tbsp. tamari (divided)
- 1 1/2 Tbsp. liquid aminos (* see note - or more tamari)
- 3 cups broccoli florets (250g, cut into bite size pieces, don't throw out the stems! see notes)
- 6 oz. sugar snap peas (180g, or Snow, sliced on the bias into bite size pieces)
- 1 Tbsp. chopped cilantro (Thai Basil, is fabulous too)
- lime (optional)
- sesame seeds (optional)
- thai basil (or Cilantro, optional)
- green onions (Sliced Thin, optional)
- Sriracha (optional)
- fried egg (or Prepared Tofu on the top, optional)
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Directions
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