1/3 or 1/2 c. of soy nuts & cashews
long grain brown rice
green onion (optional)
Now don't be too stressed out at this picture, I could minimize the pot usage to about 2, but I made enough for a few days, so I had to use the big pot and big saute pan instead of just the smaller two.
Cook rice & start the rest of the steps when the rice is about 5-7 min. left to fluff.
Scramble eggs (add 1/4 c. approx. milk to make eggs more fluffy) & steam/boil peas & carrots together.
Set eggs off burner and aside.
Transfer your portion of rice to the sauteing pan & pour in about 1/2 c of peanut oil. I find this is the step that makes or breaks it. Peanut oil just gives it just that tiny bit authenticity.
Stir rice in oil, coating as much as possible, strain veggies.
Toss in strained veggies & nuts, garlic & green onion if so desired, & continue stirring on medium heat.
Once nuts have begun to brown a bit, toss in scrambled eggs, and stir.
Stay tuned for book review & craft from Amanda Soule's new book Handmade Home next post!