- In a wok or large sauté pan, heat the oil over high heat. Add the onions and stir-fry until golden, 2-3 minutes.
- Add garlic and lime leaves and continue to stir for 1 minute.
- Add plant-based tuna, chile (if using), carrots, cashews and edamame and cook 3-4 minutes.
- Add cooked rice and green onion, toss well to combine and continue cooking for 2 minutes.
- Add butter, soy sauce, mirin (or seasoned rice vinegar) and salt, stirring to fully mix. Cook until butter is completely melted.
- Remove from heat and serve.
Tuna and Cashew Fried Rice
- Preparation10 minutes
- Cook Time 10 minutes
- Serves 4-6
INgredients
- 2 tablespoons peanut or vegetable oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 4 kaffir lime leaves, finely minced
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 1 small red chile, minced (optional)
- ½ cup diced carrots
- ½ cup cashews, toasted
- ½ cup shelled edamame
- 2 cups cooked white or brown rice
- ¼ cup thinly sliced green onions
- 3 tablespoons plant-based butter
- 2 tablespoons wheat-free soy sauce or tamari
- 2 ½ tablespoons mirin or seasoned rice vinegar
- Pinch fine sea salt
Instructions
- In a wok or large sauté pan, heat the oil over high heat. Add the onions and stir-fry until golden, 2-3 minutes.
- Add garlic and lime leaves and continue to stir for 1 minute.
- Add plant-based tuna, chile (if using), carrots, cashews and edamame and cook 3-4 minutes.
- Add cooked rice and green onion, toss well to combine and continue cooking for 2 minutes.
- Add butter, soy sauce, mirin (or seasoned rice vinegar) and salt, stirring to fully mix. Cook until butter is completely melted.
- Remove from heat and serve.
