MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Jasmine Rice With Carrots And Cashews
 Categories: Rice, Thai
      Yield: 4 Servings
 
      1 tb Vegetable oil -OR-
    1/4 c  Water
      1    Red onion; finely chopped
      1 sm Fresh hot red chile;
           - seeded, minced
      1 g  Carrot; grated
      2 cl Garlic; minced
      2 ts Fresh ginger; grated
      3    Scallions; minced
      2 tb Low-sodium tamari
    1/2 ts Natural sugar
      3 c  Cooked jasmine rice; cold,
           - broken into small clumps
    1/2 c  Fresh Thai basil;
           - chopped -OR-
    1/4 c  Fresh cilantro; chopped
    1/2 c  Unsalted cashews;
           - dry-roasted, chopped
 
  If you like, add some green peas for a color accent.
  
  Heat the oil or water in a large skillet or wok over medium-high
  heat. Add the onion and stir-fry until softened, about 5 minutes. Add
  the chile, carrot, garlic, ginger, and scallions and stir-fry until
  soft and fragrant, about 2 minutes.
  
  Add the tamari, sugar, and rice, and stir-fry until the ingredients
  are blended and the rice is heated through, about 10 minutes. Stir in
  the basil.
  
  To serve, transfer the rice to a shallow bowl, sprinkle with the
  chopped cashews and serve immediately.
  
  Recipe by Vegan Planet by Robin Robertson
 
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