Ingredients
- SpinneysFOOD coriander 1 tsb
- Red chilli 1
- SpinneysFOOD eggs 2
- SpinneysFOOD Thai fragrant jasmine rice 360g
- Spring onions 2
- Garlic 1
- Fresh ginger 5cm
- SpinneysFOOD mixed mushrooms 200g
- Sesame oil 3 tbsp
- Soy sauce 2 tbsp
- Cashew nuts 100g
Equipment
- Bowl 1
- Wok 1
Nutrition (Per serving)
- Calories 628
- Fat 24g
- Saturates 4g
- Protein 16g
- Carbs 81g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mushroom fried jasmine rice with soya cashews
Chinese 5 Mins Prep · 15 Mins Cook
- Toast the cashew nuts until golden in a large wok or pan over a medium heat.
- Add the soya sauce and allow to reduce, stirring occasionally until the liquid has reduced and forms a coating around the cashew nuts. Remove from the pan and set aside.
- In the same pan, add the sesame oil over a high heat.
- Sauté the mixed mushrooms until golden and caramelised. Remove ⅓ from the pan and set aside for topping.
- Add the fresh, grated ginger, garlic clove and the 2 spring onions to the mushrooms in the pan and sauté for 2-3 minutes until soft.
- Add the cooked spinneysFOOD Thai Fragrant Jasmine Rice and stir-fry for 2-3 minutes. Drizzle in the 2 large egg whites and stir quickly. Spoon into bowls and top with the sautéed mushrooms, cashews, red chilli and fresh spinneysFOOD coriander.