Mushroom Fried Jasmine Rice with Soya Cashews

Looking for an easy yet flavourful and nutritious weeknight meal? This rice dish ticks all the boxes. It takes less than 30 minutes to come together
Mushroom Fried Jasmine Rice with Soya Cashews
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Mushroom Fried Jasmine Rice with Soya Cashews
July 15, 2020
Preparation Time 5 minutes
Cooking Time 15 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


100g cashew nuts
2 tbsp soya sauce
3 tbsp sesame oil
200g mixed exotic mushrooms, sliced
5cm piece fresh ginger, grated
1 garlic clove, crushed
2 spring onions, finely chopped
360g spinneysFOOD Thai Fragrant Jasmine Rice, cooked
2 large eggs, whisked
1 red chilli, chopped
spinneysFOOD Fresh Coriander, for garnishing


  • 1

    In a large wok or pan over a medium heat, toast the cashew nuts until golden.

  • 2

    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.

  • 3

    In the same pan, add the sesame oil and heat over a high heat.

  • 4

    Sauté the mushrooms until golden and caramelised. Remove ⅓ from the pan and set aside for topping.

  • 5

    Add the ginger, garlic and spring onions to the mushrooms in the pan and sauté for 2-3 minutes until softened.

  • 6

    Add the cooked jasmine rice and stir-fry for 2-3 minutes. Drizzle in the egg and stir quickly. Spoon into bowls and top with the sautéed mushrooms, cashews, chilli and fresh coriander.


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