People often ask me what my favorite quick meals are and one dish that always makes the cut is fried rice. I love that I can take the left-over rice in my fridge and turn it into something hot, flavorful, and filling in under 10 minutes.
I love going through my fridge/pantry to find things to throw in the pan with the rice because I can use up the last little bits from bags of nuts or dried fruit, chopped vegetables from the night before, or a couple of eggs that are on their way out.
I happened to have a few extra Asian pears lying in my fruit bowl a few weeks back and decided to go for it. The result? Awesome fried rice with chunks of caramelized Asian pear, crunchy cashews and a little zip from some green onion. Rice lends itself well to lots of flavor, so be creative and use up some of the ingredients you already have in your kitchen. With a little soy sauce and olive oil, you will have given your dry, leftover rice a total makeover. It just so happens that this rice pairs PERFECTLY with my Sweet Chili and Lime Salmon which makes for what could possibly be one of the quickest, easiest, and most satisfying meals ever. Not to mention all the ooohs and awwws you’ll receive if you serve it to company.
- 4 C cooked, Jasmine rice
- 2 Asian Pears, diced
- 1 1/2 Tbsp olive oil
- 1/2 C green onion, chopped
- 1/2 C roasted cashews, chopped
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- In a non-stick skillet heat olive oil over medium heat. Place diced Asian pears into hot pan and cook until they are just soft and starting to caramelize- about 4 minutes.
- Add cashews to the pan followed by the cooked rice. Stir until combined and pour in soy sauce and sesame oil. Stir fry for 3-4 minutes until the rice loses a bit of moisture and the sauce has coated all grains. Remove from heat and stir in green onions.
by Heather Cheney
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