Tisha B'Av is approaching? Here's a fried rice recipe that combines the freshness of seasonal vegetables with irresistible Asian flavors. This colorful, easy-to-prepare, and generously filled dish will be the centerpiece of your pre-fast meal—or simply a great side dish for any family dinner. In under 35 minutes, you'll enjoy tender rice, crisp vegetables, and that little something extra that makes all the difference.
Practical information
Preparation time: 20 minutes
Cooking time: 15 minutes
Estimated calories: approximately 280 kcal per serving
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- 2 cups of cooked basmati rice
- 2 bell peppers of different colors, cut into strips
- 1 package of fresh or canned mushrooms
- 1/2 cup of corn (optional)
- 1 large carrot, cut into strips
- 1 cup of frozen peas
- 1/4 cabbage, shredded
- 2 crushed garlic cloves
- 1/2 white onion, sliced
- 100g of cashew nuts
- 1/4 cup soy sauce
- 2 tablespoons of sweet chili sauce
- 1/2 tablespoon of white or brown sugar
- A little salt and black pepper
- Fresh coriander and spring onion, for finishing
Preparation steps
- Heat a large wok over high heat. Add the onions and garlic, and cook for about a minute until fragrant. Add the cashews and stir.
- Now add the vegetables in the following order: peppers, mushrooms, carrots, cabbage, and corn. Sauté everything for about 3 minutes so the vegetables remain crisp.
- Add the soy sauce, chili sauce, salt, and black pepper. Mix well so that each vegetable is coated in flavor.
- Gently stir in the cooked basmati rice, being careful not to break it. Continue to stir-fry until the vegetables soften slightly.
- Taste and adjust the seasoning to your liking. Sprinkle with fresh coriander and spring onion before serving.
For extra flavor, prepare the rice a few hours in advance: it will firm up better and absorb the flavors of the wok. You can also add a handful of crushed peanuts instead of—or in addition to—the cashews, depending on your taste and budget.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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