Cashew Kai with Purple Rice

In this post I will show you a simple recipe for Cashew Kai with purple rice – the new superfood from Thailand. The recipe is particularly suitable for a quick after-work meal or a quick lunch. In just 30 minutes you can conjure up a great rice dish here.

Do you have a favorite dish when you go to the Thai restaurant around the corner? Not really me, but I noticed that I always orient myself in the same direction. Most of all I like dishes with lots of vegetables, good rice, a delicious soy sauce and that certain something extra, such as roasted Carew nuts, roasted onions or fresh herbs.

Here I will show you how you can quickly and easily prepare such a cashew kai yourself at home. The specialty here is that this time I used purple rice, which is a kind of whole grain rice from Thailand with a particularly high amount of nutritional values and vitamins.

If you are interested in other Asian dishes, take a look at my recipe category “Asian dishes” around.

Easy recipe

Cashew Kai with Purple Rice

Cashew Kai with crisp vegetables, savory soy sauce and purple rice makes a flavorful Asian-inspired meal.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 140 gpurple rice
• 1 clovegarlic
• 1zucchini
• 1bell bell pepper
• 2shallots
• 2carrots
• 30 gcashew nuts
• 100 mlsoy sauce
• 1 tbspsesame oil
• 1 tspsesame seeds
• 1 tsphoney
• salt, pepper

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Instructions

Cook mode

1. Cook the rice according to the instructions
2. Meanwhile, cut the vegetables into cubes and slices and heat a deep pan with sesame oil.
3. Now first sauté the carrots and peppers in the hot oil. Add the zucchini, garlic and shallots after a few minutes and cook everything together.
4. Deglaze the vegetables with soy sauce, stir in a teaspoon of honey and let everything simmer at low temperature
5. In addition, roast the cashews in an extra pan until golden brown and then add to the vegetables.
6. Finally, serve everything with extra sesame oil.

Nutrition per serving

Calories

542 kcal

Protein

16.2 g

Carbohydrates

86.8 g

Sugar

15.3 g

Fat

15.6 g

Saturated fat

2.5 g

Fibre

7.4 g

Salt

8.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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