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Nutty, flavorful fried rice is super easy thanks to our Coconut Cashew sauce!

Coconut Cashew Broccoli Fried Rice

We love veggie-packed weeknight meals, and this easy fried rice recipe is a hit with all ages. Broccoli rice can be found in the frozen or refrigerated section, or you can make your own by pulsing broccoli florets in a food processor.

Chef Tip: Day-old rice is best for fried rice, but if you have freshly cooked that’s ok too. Simply spread it onto a baking sheet to cool and dry a bit before frying.

Ingredients

Vegetable oil

3-4 cloves of garlic, minced

1 cup broccoli rice

Salt

Haven’s Kitchen Coconut Cashew Sauce

1 ½ cup cooked rice

3-4 sprigs of Thai basil, roughly chopped

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Steps

STEP 1

Heat a glug of oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until it turns aromatic

STEP 2

Add the broccoli rice and sauté for about 2 minutes until the broccoli begins to soften. Add a pinch of salt and stir to combine

STEP 3

Squeeze in ½ a pouch of the Coconut Cashew sauce and give it a quick stir before adding in your rice. Continue stirring frequently till the rice is evenly coated with the sauce

STEP 4

Salt to taste and garnish with the basil leaves before serving

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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