Double Bean Fried Rice with Cashews

We always have leftover rice at our house. Always. It’s because no one like rice, except my brother. But my dad actually gets offended and yells at me if I give Franklin more rice at the dinner table.

That is why we always have leftovers.

Which is the blank canvas for a plethora of different kinds of fried rice. Lunch was fried rice with green beans and green soy beans (available at Asian food markets). Also toasted cashews, which adds a great nuttiness and crunch to every bite.

Double Bean Fried Rice with Cashews

2 c. leftover white rice, fluffed
1/2 c. whole cashews, coarsely chopped
1 c. trimmed green beans, cut in 1/4 inch segments
1 c. frozen green soy beans
1/4 lb. kielbasa sausage, diced
3 cloves garlic, thinly sliced
2 green onions, sliced
2 Tbsp. oil
salt to taste

  1. Heat oil in a hot wok over medium high heat. Add green onions, garlic, and cashews.
  2. Toast, stirring, for about a minute. Add the sausage and brown for about a minute.
  3. Add the green beans and cook for about three minutes, or until tender.
  4. Add the soy beans and heat through. Finally add the rice and distribute evenly throughout the vegetables.
  5. Heat for an additional three minutes. Salt to taste.
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2 Comments

Filed under Chinese, Lunch

2 responses to “Double Bean Fried Rice with Cashews

  1. Nichole

    mmmmm This was a perfect lunch today. Love it when I Stumble onto a recipe that I can run to the kitchen and try without making a trip to the store. =P Not to be nit-picky, but you didn’t include where to add the kielbasa in the directions; I just added it in the first step with the onions, garlic and cashews. Thanks for the quick and delicious recipe!

  2. Thanks Nichole! Glad you liked it, and good catch!

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