3/8 cup cashews, unroasted (if using roasted cashews, skip the toasting step)
3/4 cup green beans, sliced into 1-inch pieces
1 1/2 cloves garlic, minced
1 mango, peeled, sliced into 1/2-inch pieces
1/2 medium red onion, diced medium
1/2 tomato, cut into 1/2-inch pieces
1 1/2 tbsp low-sodium tamari (i.e. gluten-free soy sauce)
1 tbsp fresh lime juice
1/2 tbsp fresh ginger, minced
1/2 tbsp sriracha hot sauce
1 tsp coriander seed, crushed (optional)
1/8 tsp red pepper flakes
1. Preheat a large heavy bottomed pan over medium heat. Toss in the cashews and dry toast them for about five minutes, flipping occasionally until they are slightly browned in some spots. Transfer to a large plate.
2. Turn the heat on the pan up to medium-high. Add the green beans and a scant amount of water. Cook for three to five minutes, or until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
3. Add the onions to the pan along with another tablespoon or two of water. Toss for about three minutes, or until they are slightly charred but still firm. Add the garlic, ginger, coriander (if using), and red pepper flakes, and toss for 30 seconds or so, being careful not to burn.
4. Add another tablespoon or two of water and about half of the cold, cooked rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about three minutes, tossing often, until warmed through.
5. Add the tamari, hot sauce, and tomato, and toss. Cook for another three minutes, or until the rice has browned sufficiently and the tomato is slightly broken down.
6. Add the green beans, cashews, mangoes, basil leaves, and lime juice. Cook just until the mangoes are heated through and basil is wilted, a minute or two, and then serve.
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