For a hot minute, I went vegan. I juiced anything even remotely green, stole the dandelion greens from our bearded dragon and scarfed nori wrapped jalapeno avocado hand rolls for days. Obviously, that is far behind me now. The net of that failed experiment is that I discovered Isa Moskowitz’ Post Punk Kitchen Cookbook and immediately ran out and bought all of her books. Vegan they are, brilliant too. I love this recipe, it is the absolute best way to use left over white rice, but for the love of god, do not tell anyone it’s vegan unless of course you are trying to impress a really hot vegan like my gorgeous friend Lisa, and then tell them you have a thousand more recipes just as good and run out and buy Veginomican, Appetite for Reduction and Isa Does It.
Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate. To sear the green beans, turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews. Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, until fragrant, being careful not to burn. Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through. Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down. Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by. 
Ingredients
Instructions
PPK’S INSANELY GOOD MANGO FRIED RICE
previous post