Fried Rice with Shrimp and Cashews

Fried Rice with Shrimp and Cashews

Ingredients

2 3/4 cups water

1 1/2 cups uncooked long-grain white rice, rinsed and drained

1/4 teaspoon salt

5 tablespoons grapeseed oil, divided

1 cup eggs, beaten to blend

1 cup large shrimp, peeled and deveined

4 small carrots (about 4 ounces total), peeled and finely diced

3 green onions, white parts thinly sliced and green parts cut diagonally into 1-inch pieces

1/4 cup reduced-sodium soy sauce

1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)

1 teaspoon toasted sesame oil

1/3 cup roasted cashews, coarsely chopped

Method

Combine the water, rice, and 1/4 teaspoon of salt in a saucepan and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold. Heat a large wok over medium-high heat until the first wisp of white smoke comes off of the wok. Add 1 tablespoon of grapeseed oil to the wok and tilt the wok to coat. Add the eggs and quickly stir until just cooked, about 30 seconds. Remove the eggs from the wok and set aside on a plate.

Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat. Add the shrimp and stir-fry until pink and almost cooked through, about 1 minute.

Add the carrots to the wok and stir fry for 1 minute. Stir in the white parts of the green onions.

Add the cold rice and stir fry for 2 minutes or until heated through. Drizzle with the remaining 1 tablespoon of grapeseed oil.

Add the soy sauce, fish sauce, and sesame oil and continue to stir fry for 1 minute. Stir in the eggs and cashews.

Transfer the rice to a bowl and sprinkle with the green parts of the green onions and serve.