Fried rice with shrimp and cashews
- Lactose Free
- Energy Kcal 567
- Carbohydrates g 51.9
- of which sugars g 12
- Protein g 24.2
- Fats g 29.2
- of which saturated fat g 3.54
- Fiber g 9
- Cholesterol mg 177
- Sodium mg 2329
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
So, here’s the thing: Riso saltato con gamberi e anacardi brings the vibrant taste of Thai cuisine right to your table. Imagine a dish where juicy shrimp and crunchy toasted cashews meet—really, it’s like a party of sweet and tangy goodness. Now, while it’s usually a first course in Thai meals, it’s so satisfying it can totally stand alone as a piatto unico. What makes this riso saltato con gamberi e anacardi really, really special is the mix of fresh ingredients. Like lemon grass and chili peppers for that perfect kick—seriously good. Plus, you've got shrimp marinated in lime and honey. For real, it’s a flavor explosion. And about the rice? Basmati or thaibonnet is your go-to, ensuring each bite is light and fluffy, not clumpy. Pretty important.
Cooking it in a wok keeps everything quick—letting those flavors mingle while keeping the cashews super crunchy. Some folks just serve it straight on a plate. Which is great. But molding it into individual rounds gives it that fancy restaurant vibe—makes it look colorful and as enticing as it tastes.
Honestly, the magic lies in the balance: riso saltato gamberi anacardi brings together the savory notes of soy sauce, the golden cashews, and just a touch of spice to make everything pop. You get a taste of Thailand—without leaving home. Presentation is part of the fun. Molding the rice into neat rounds can really impress your friends. And it makes even a casual meal feel special.
The ricetta riso saltato gamberi anacardi is perfect for anyone wanting a little adventure in their rice. I mean, it offers this awesome balance of flavors and textures—with the tender shrimp and crunchy nuts making every bite unique. It’s a ricetta facile all about enjoying that delicious mix of flavors and textures. Every forkful is an exciting experience, and you might find yourself craving it again and again, just for the joy of it.
INGREDIENTS
- Basmati rice 1 cup (200 g)
- Shrimps 7.1 oz (200 g) - peeled
- Cashews 1.1 cups (150 g)
- Green beans 0.8 cup (100 g)
- Carrots 1
- Red peppers 0.67 cup (100 g)
- Fresh chili pepper 1
- Fresh scallion 3.5 oz (100 g)
- Garlic 1 clove
- Eggs 2
- Fine salt to taste
- Black pepper to taste
- Soy sauce 6 ½ tbsp (100 g) - sweet
- Vegetable oil 2 tbsp (25 g)
- Fresh ginger 1.8 oz (50 g) - (to clean)
- Lemongrass 1 ⅓ tbsp (20 g)
- For marinating the shrimp
- Soy sauce 2 ½ tbsp (20 g) - sweet
- Lime juice 1 tbsp (15 g)
- Honey 1 ½ tsp (10 g)
How to prepare Fried rice with shrimp and cashews
To prepare sautéed rice with shrimp and cashews, start by squeezing the lime juice 1; then clean and dice the carrot 2, and the lemongrass 3 (you can use lemon or lime zest if you don't have it at home).
Take half a bell pepper, remove the seeds, and cut it into strips and then dice it 4, then trim and cut the green beans into pieces 5. Then clean the fresh ginger 6
and remove the seeds from the fresh chili 7 before chopping it. Move on to the shrimp tails: shell them 8 and cut the back 9 to remove the intestine, the black thread, gently pulling it out with a toothpick.
Drizzle the shrimp tails with lime juice 10, soy sauce 11, and add the honey 12:
mix 13, cover with plastic wrap, and let marinate in the refrigerator for at least 30 minutes. Meanwhile, boil the rice in plenty of salted water 14 and when al dente, drain it, rinse it under cold running water, then let it rest on a tray, fluffing it with a whisk 15. You can use either basmati or thaibonnet rice.
In a wok pan, prepare the seasoning: pour the seed oil, the garlic clove, the chili, the fresh ginger pieces, the lemongrass, and the spring onion. Sauté for three minutes over high heat, then add the green beans 16 and continue cooking over medium heat, stirring occasionally with a wooden spatula. Then remove the garlic clove and lemongrass 17. Add the bell peppers 18,
deglaze with soy sauce 19, then add the carrots 20 and continue cooking, stirring occasionally so that the vegetables do not burn. If necessary, deglaze with a little water 21.
Toast the cashews in a pan for a few minutes, stirring so they don't smoke too much 22, then let them cool slightly and chop them 23. Beat the eggs in a small bowl 24.
When the vegetables are flavored and softened, pour the rice into the wok 25, mix and add the marinated shrimp 26; mix then create a space in the center and pour the beaten eggs 27; salt and pepper to taste. A light "crumble" of eggs will form by mixing.
Then pour in the toasted and chopped cashews 28 and flavor with the grated lime zest 29. Serve the sautéed rice with shrimp and cashews on a serving plate 30 or create molds using, for example, single-use aluminum molds to give shape!