Sriracha-Cashew Chicken Fried Rice
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Sriracha-Cashew Chicken Fried Rice at home. For $1.96 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 406 calories, 35g of protein, and 15g of fat per serving. This recipe is liked by 60 foodies and cooks. It is brought to you by Foxes Love Lemons. Head to the store and pick up chicken breasts, eggs, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 92%, this dish is excellent. Chicken, vegetables and Sriracha fried rice, Sriracha Chicken Cauliflower “Fried Rice”, and Chicken, Snow Pean and Cashew Fried Rice are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 small chicken breasts, cut into 1/2-inch pieces
2 cups cooked and chilled brown rice
3/4 cup shelled edamame
2 eggs
6 green onions, cut into 2-inch pieces
1 teaspoon ground white pepper
1 red bell pepper, diced
1/4 cup NatureBox Sriracha Roasted Cashews
2 tablespoons soy sauce
1 tablespoon vegetable oil
Equipment:
frying pan
wok
Cooking instruction summary:
In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes. Add red pepper; cook 1 minute, stirring frequently. Add onions and edamame; cook 1 minute, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with spoon; cook 2 minutes (keeping eggs in well) or until eggs are full cooked. Add cashews, soy sauce and white pepper; toss until all ingredients are well combined.
Step by step:
1. In wok or large skillet, heat oil over medium-high heat.
2. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
3. Add red pepper; cook 1 minute, stirring frequently.
4. Add onions and edamame; cook 1 minute, stirring frequently.
5. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with spoon; cook 2 minutes (keeping eggs in well) or until eggs are full cooked.
6. Add cashews, soy sauce and white pepper; toss until all ingredients are well combined.
Nutrition Information:
covered percent of daily need
