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🍽️ Wok Rice with Cashews and Fresh Vegetables

450 kcal · 30 min · 4 servings

Ingredients

• 600 ml vegetable broth
• 300 g long-grain rice
• 3 onions
• 2 tomatoes
• 1 bunch cilantro
• 150 g cashew nuts
• 2 tbsp germ oil
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• rice vinegar (to taste)
• white pepper (from the mill)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Add the rice to the boiling broth.
3. 3. Cook the rice for about 20 minutes until tender.
4. 4. Peel the onions while the rice cooks.
5. 5. Cut the onions into thin strips.
6. 6. Wash the tomatoes thoroughly.
7. 7. Quarter the tomatoes.
8. 8. Cut the tomato quarters into thin wedges.
9. 9. Rinse the coriander under running water.
10. 10. Shake the coriander dry.
11. 11. Cut the coriander leaves into fine strips.
12. 12. Heat a pan without adding oil.
13. 13. Roast the cashew nuts in the pan until golden brown.
14. 14. Remove the roasted cashew nuts from the pan.
15. 15. Set the cashew nuts aside.
16. 16. Heat the oil in a wok.
17. 17. Add the onion strips to the hot wok.
18. 18. Sauté the onions briefly until softened.
19. 19. Add the tomato pieces and the cooked rice to the wok.
20. 20. Toss the ingredients well to mix them thoroughly.
21. 21. Season the dish with soy sauce.
22. 22. Add a little oyster sauce.
23. 23. Enhance the flavor with a splash of rice vinegar.
24. 24. Pepper the dish to taste.
25. 25. Fold in the roasted cashew nuts.
26. 26. Mix in the fresh coriander strips.
27. 27. Finally, check the seasoning.
28. 28. Serve the rice in small bowls.

Nutrition per serving

• kcal: 450
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 58 g