Ginger Cashew Vegetable Fried Rice


by Dr Libby

This fried rice is the real food type - with a better ratio of veges to rice, brown rice instead of white, and extra zinc and magnesium from the seeds.


  • Coconut oil or macadamia oil for frying
  • 1T fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 3/4C broccoli florets
  • 1 stalk celery, peeled and chopped
  • 1C green cabbage, shredded
  • 5 medium mushrooms, chopped
  • 1/3C water
  • 2t tamari
  • 1/4C raw cashews, chopped
  • 1 & 1/2C cooked brown rice
  • 1/4C fresh coriander, chopped
  • 1t pumpkin seeds
  • 1t sunflower seeds
  • 1t white sesame seeds
  • 1t black sesame seeds

1. Toast all the seeds and the cashew nuts lightly. 2. Heat a little macadamia oil in a large skillet over medium heat. Saute ginger and garlic until fragrant. 3. Add the broccoli, celery, cabbage and mushrooms. Stir-fry a few minutes, then add water to the skillet and let the vegetables steam until the water is evaporated. 4. Add the tamari, then stir in the cooked brown rice and mix well. Serve with the fresh coriander, nuts and seeds all sprinkled on top.