Jasmine rice with caramelized green onions is a deliciously vegan, lactose-free, gluten-free and eggs-free Asian side dish that combines nutty cashew nuts with fragrant jasmine rice.
Special diets: Vegetarian | vegan | lactose-free | gluten-free | eggs-free | soy-free |
️Allergens: nuts |
⏱ 35 mins – easy
🍽 10 servings – 207 kcal per serving
| Serving
57g |
Fat
6g |
Sat. fat
1g |
Sodium
120mg |
| Carbs
32g |
Fibers
0g |
Sugars
3g |
Proteins
4g |
INGREDIENTS
- ½ tsp salt
- 1¾ cup jasmine rice
- 1 tbsp peanut oil
- 4 scallions
- 2 cloves of garlic
- ½ tsp samba hot sauce
- 1½ tbsp rice vinegar
- 1½ tbsp granulated sugar
- ½ cup cashew nuts
TOOLS
- 1 knife
- 1 wooden spoon
- 1 white rice cooker
- 1 skillet pan
- 1 plate
- 1 board
STEPS
Peel and mince garlic. Then, trim and slice scallions.
Heat a skillet pan, add cashew nuts and cook for 1 minute. Stir-fry for 4 minutes, then turn off the heat to get toasted cashew nuts.
Transfer toasted cashew nuts to a cutting board and chop coarsely.
Combine jasmine rice, 1.75 cups of water, and salt in a rice cooker. Turn it on for 15 minutes, then turn it off to get cooked white rice.
Heat peanut oil in a skillet pan. Stir in onions, garlic, and samba hot sauce for 3 minutes with a wooden spoon. Add rice vinegar, salt, and granulated sugar. Stir-fry for 4 minutes, then transfer cooked white rice and chopped cashew nuts to it. Mix well for 2 minutes, then serve jasmine rice with caramelized green onions on a plate.
It’s ready to be served !
