Masala-Cashew Fried Rice
with Burst Tomatoes & Cilantro Chutney
Masala refers to a mixture of ground spices in Indian cooking. The bold flavors of cumin, coriander, fennel, cardamom, black pepper, and cinnamon meld together for an aromatic twist on fried rice.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp vegan butter
- 1 shallot, peeled and thinly sliced
- 6 oz green beans, trimmed and halved
- 1 cup grape tomatoes
- 1/4 cup cashews
- 1 tsp Garam Masala
- 1 tsp whole cumin seed
- 1 tsp brown mustard seed
- 8.8 oz precooked brown rice
- 4 oz teen spinach
- 1/4 cup cilantro chutney
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add shallot, green beans, tomatoes, and a pinch of salt and pepper and cook until green beans start to brown and tomatoes are bright red and starting to burst, 5 to 7 minutes. (4-servings: use 2 tbsp olive oil)
Add cashews, just 1 tsp garam masala, just 1 tsp cumin seeds, just 1 tsp mustard seeds, and a pinch of salt and pepper to skillet with vegetables. Cook until spices are fragrant, about 1 minute. (4-servings: use 2 tsp garam masala, 2 tsp cumin, 2 tsp mustard) (TIP: Spices cook quickly, so move to step 3 as soon as mixture is fragrant.)
Stir rice, spinach, and a pinch of salt into vegetables and spices. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins crisp and pop, 4 to 6 minutes.
Divide masala-cashew fried rice with burst tomatoes and green beans between bowls and drizzle with cilantro chutney. Tuck in!
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