Showcasing the Mediterranean diet and Asian diet  


Thai crab and cashew fried rice



Thai crab and cashew fried rice
Fresh Thai flavors complement the soft crab meat and crunchy cashews in this flavorsome fried rice dish.

2 tablespoons fish sauce
1 tablespoon soy sauce
½ teaspoon superfine (caster) sugar
2 tablespoons canola or peanut oil
¼ green pepper (capsicum)—diced
2 cloves garlic—finely chopped
2 teaspoons red curry paste
¼ cup roasted cashews
3 cups cold cooked Jasmine rice (preferably left to cool in the fridge overnight)
1 fresh tomato—diced
5½ oz (170g) canned crab meat—drained well
1 scallion (spring onion)—finely sliced on the diagonal
1 tablespoon finely chopped fresh basil
1 tablespoon lemon juice
A little fresh red chili and scallion (both thinly sliced on the diagonal) to garnish

MIX together the fish sauce, soy sauce and sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD the oil and stir-fry the green pepper for 1 minute. ADD the garlic, curry paste and cashews and stir-fry for 1 minute. ADD the rice and tomato and stir-fry for a minute, tossing well to mix thoroughly. ADD the sauce mixture and stir-fry for 2 minutes. STIR through the crab, scallion, basil and lemon juice to warm through. Serve garnished with the red chili and scallion.

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