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Title: Spicy Jasmine Rice With Carrots And Cashews
Categories: Rice, Thai
Yield: 4 Servings

1 tb Vegetable oil -OR-
1/4 c Water
1 Red onion; finely chopped
1 sm Fresh hot red chile;
- seeded, minced
1 g Carrot; grated
2 cl Garlic; minced
2 ts Fresh ginger; grated
3 Scallions; minced
2 tb Low-sodium tamari
1/2 ts Natural sugar
3 c Cooked jasmine rice; cold,
- broken into small clumps
1/2 c Fresh Thai basil;
- chopped -OR-
1/4 c Fresh cilantro; chopped
1/2 c Unsalted cashews;
- dry-roasted, chopped

If you like, add some green peas for a color accent.

Heat the oil or water in a large skillet or wok over medium-high
heat. Add the onion and stir-fry until softened, about 5 minutes. Add
the chile, carrot, garlic, ginger, and scallions and stir-fry until
soft and fragrant, about 2 minutes.

Add the tamari, sugar, and rice, and stir-fry until the ingredients
are blended and the rice is heated through, about 10 minutes. Stir in
the basil.

To serve, transfer the rice to a shallow bowl, sprinkle with the
chopped cashews and serve immediately.

Recipe by Vegan Planet by Robin Robertson

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