3 cups brown rice (pre-cooked and cold)
1 mango (peeled, then diced into half inch pieces)
1/2 cup of unroasted cashew halves
4 medium-sized cloves of garlic (minced)
1 tablespoon of fresh ginger (minced)
3/4 cup shiitake mushrooms (sliced thin, or chopped)
1 small Spanish onion (diced)
1 large carrot (diced)
1/2 cup frozen organic green peas
3 tablespoons of cannabis-infused extra virgin olive oil ( see our recipe )
2 tablespoons low-sodium organic soy sauce
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
1/4 teaspoon turmeric
1/2 teaspoon thyme
1/2 teaspoon tarragon
Juice from 1 lime
Salt and pepper to taste
Suggested garnishes: 1-2 tablespoon(s) sesame seeds, sriracha, fresh cilantro
1Using a large pot, combine 3 cups of brown rice and 4.5 cups of water. Turn the heat on high and bring the contents to a boil, uncovered. When the water starts boiling reduce the heat to low and place the lid on the pot. Let the rice simmer for 20 minutes. After cooking period shut off the heat, and allow the rice to sit in the covered pot for an additional 10 minutes. Next remove the lid and fluff your rice with a large fork.
2Once you allow the rice to cool place it in an air-tight container in the refrigerator until ready to use later. Cold rice works much better for this recipe so that it does not get too mushy.
3Now on to Preparing your Mango Pan Fried Rice. Heat up a large skillet (preferably cast-iron) over medium heat. Dry roast the cashews in the skillet for 5 minutes, turning them occasionally, until the nuts begin to appear toasted in color. Next transfer the toasted cashews to a large dish and set to the side for now. Of course you can just buy roasted cashews, but fresh is always best!
4Now add 2 tablespoons of cannabis-infused olive oil to the empty skillet and allow the oil to heat up over medium heat. Add the diced onions, carrots, and minced ginger to the skillet, along with a dash of salt. Stir to prevent charring and allow the veggies to cook for 3-4 minutes, or until the onions begin to soften up.
5Go ahead now and add in the chopped shiitake mushrooms, minced garlic and 2 tablespoons of soy sauce. Toss and continue to cook the vegetables for 4 minutes, stirring occasionally. After the vegetables all appear to be tender, scrape the veggies to one side of the skillet, and in the other half of the pan add the final tablespoon of cannabis-infused olive oil.
6Next add about half of the cold brown rice from the fridge to the empty side, and press down with a spatula to allow the rice to sear/cook. After 2 minutes, toss all the ingredients together. Next, add in the dried seasonings and the remaining portion of the brown rice. Continue to toss for 2 minutes.
7In another small bowl, mix together 1 tablespoon of sesame oil, the juice of 1 lime and 1 teaspoon of Worcestershire sauce.
8Pour this dressing over the rice, giving another quick toss. If rice appears too dry, feel free to add 1/4 cup of water and stir.
9Now go ahead and add in the frozen peas, toasted cashews, mango pieces, and toss well to ensure all of the ingredients have been coated in the citrus dressing. Continue to cook for 3 minutes, or until both the mango pieces and peas are completely warmed through, and the whole dish is hot and ready to enjoy!