Meatless Maduros Fried Brown Rice with Cashews and Vegetables
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 Very-Ripe Sweet Plantains, peeled and cubed
  • Cooking Spray (Olive or Coconut Oil)
  • 2 cups cooked basmati brown rice
  • 2 free-range eggs
  • ½ cup raw unsalted cashews
  • ⅓ cup scallions cut into thin slices
  • ⅓ cup frozen organic corn
  • ⅓ cup frozen organic peas and carrots blend
  • ½ onion diced
  • 1 teaspoon grated ginger
  • 3 cloves garlic minced
  • 4 tablespoons gluten-free, low-sodium tamari (naturally brewed soy sauce)
  • 2 tablespoons melted refined coconut oil
  • ¼ cup water
Instructions
  1. Baked Sweet Plantains:
  2. Preheat oven to 425°F.
  3. Coat a nonstick cookie sheet with cooking spray.
  4. Arrange plantains in single layer and coat tops with cooking spray.
  5. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
  6. Remove from oven, then set aside.
  7. Fried Brown Rice:
  8. Mix 2 eggs in a small bowl, set aside.
  9. Heat coconut oil in a skillet or wok over medium-high heat. Then pour egg mixture. Gently stir and turn the egg until all the uncooked parts become firm.
  10. Add cashews, onions, ginger, garlic, 2 tablespoons of tamari and saute until cashews are browned and onions are soft, About 2-3 minutes.
  11. Add scallions, corn, peas, carrots, cooked brown rice and add water slowly (you may not need to use all of it). Mix using a large spoon until rice has softened.
  12. Stir in baked sweet plantains and remaining 2 tablespoons of tamari.
  13. Mix ingredients, allowing to heat through equally, and serve.
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2013/11/making-magic-with-leftovers-meatless-maduros-fried-brown-rice-with-cashews-and-vegetables/