Stir-fried Rice with Shrimp and Cashews
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 200g |
| Shrimp (peeled and deveined) | 200g |
| Cashews | 150g |
| Green beans (trimmed) | 100g |
| Carrot | 1 |
| Red bell pepper | 100g |
| Fresh chili pepper | 1 |
| Spring onion (scallion) | 100g |
| Garlic | 1 clove |
| Eggs | 2 |
| Fine salt | to taste |
| Black pepper | to taste |
| Soy sauce | 100g |
| Vegetable oil | 25g |
| Fresh ginger | 50g |
| Lemongrass | 20g |
| Soy sauce (for marinade) | 20g |
| Lime juice | 15g |
| Honey | 10g |
Instructions:
-
Prepare the Ingredients:
Begin by squeezing the lime juice and setting it aside. Cut the lemongrass into small pieces and extract its juice. Slice half of the red bell pepper, removing the seeds, then cut it into thin strips and dice them. Trim and cut the green beans into small pieces. Peel and finely chop the fresh ginger. Remove the seeds from the fresh chili pepper and slice it into thin rounds. Set all the ingredients aside. -
-
Marinate the Shrimp:
In a bowl, combine the shrimp with lime juice, soy sauce, and honey. Mix well, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes. -
Cook the Rice:
In a large pot, bring water to a boil and add a pinch of salt. Cook the basmati rice (or Thai jasmine rice) until tender, following the package instructions. Once cooked, drain and set aside. -
Prepare the Stir-Fry Base:
In a wok, heat the vegetable oil over medium-high heat. Add the garlic, chili, ginger, lemongrass, and chopped spring onions to the pan. Stir-fry for about 3 minutes until fragrant and the spring onions begin to soften. -
Add the Vegetables:
Add the green beans and red bell pepper to the wok. Stir-fry for a few minutes until the vegetables begin to soften, then deglaze with soy sauce. Add the sliced carrots and cook for an additional 2-3 minutes. -
Toast the Cashews:
In a separate pan, toast the cashews over medium heat for a few minutes, stirring constantly to prevent them from burning. Once lightly browned, set them aside to cool, then chop them into smaller pieces. -
Scramble the Eggs:
Crack the eggs into a small bowl and whisk them. Push the vegetables aside in the wok and pour the eggs into the empty space. Stir the eggs until scrambled and cooked through, then combine them with the vegetables. -
Combine the Rice and Shrimp:
Add the cooked rice to the wok and stir to combine with the vegetables and scrambled eggs. Next, add the marinated shrimp and toss everything together. -
Finish with Cashews:
Add the toasted and chopped cashews to the wok and mix everything well. Adjust the seasoning with salt and black pepper to taste. -
Serve:
Once everything is heated through and well combined, transfer the stir-fried rice with shrimp and cashews to a serving platter. Garnish with additional chopped spring onions or chili if desired.
Enjoy Your Meal:
This stir-fried rice with shrimp and cashews offers a delicious blend of savory, sweet, and spicy flavors, paired with a satisfying crunch from the cashews. Perfect for a weeknight meal or a special occasion, this dish is sure to be a hit!
