Sriracha Cashew Fried Rice

Plain cashews added to fried rice is always a delightfully crunchy treat. But next time, add Sriracha Roasted Cashews to the mix along with your favorite veggies and edamame beans.

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Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

  • 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 beans
  • 2 cups cooked and chilled brown rice
  • 2 eggs
  • 1/4 cup NatureBox Sriracha Roasted Cashews
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon ground white pepper

Directions:

1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.

2. Add red pepper; cook 1 minute, stirring frequently. Add onions and edamame; cook 1 minute, stirring frequently.

3. 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.

4. Add cashews, soy sauce and white pepper; toss until all ingredients are well combined.

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