Garlicky Broccoli Cashew Fried Rice

This 7 ingredient fried rice is incredibly easy.

I'm a huge garlic fan, but if you're not as much, feel free to cut down on the garlic. This recipe also uses a fair amount of olive oil, so be sure to use fresh oil that was sourced close to home.

Garlicky Broccoli Cashew Fried Rice by Mr. Peasy

Ingredients
- 3 cloves garlic
- 3 + 1 Tbsp olive oil (3 Tbsp to start, one set aside)
- 2 cups broccoli florets
- 3/4 cup raw cashews
- 3 cups cooked rice
- 2 Tbsp soy sauce
- 1/4 tsp salt

For the rice, I used a medium grain Japanese rice, but I generally use that for everything. I'm not picky if you're not picky. Leftovers that have been sitting in the refrigerator for a day or so would probably work great.

1. Chop the garlic roughly. I like larger pieces of garlic, so I made sure to keep a good portion of the pieces pretty sizable.

2. Over medium heat, saute the garlic in a large skillet or wok in 3 Tbsp olive oil. After a minute or so, add broccoli and cashews and saute for 3-4 minutes. Add another 1 Tbsp olive oil and then dump in the rice, 2 Tbsp soy sauce and 1/4 tsp salt. Continue to saute, using the spatula to get everything mixed together, then remove from heat and serve.

Olive Oil: Fresh and Local is Best

Unlike certain wines, olive oil most definitely does not get better with age, and in fact loses many of its nutrients over time. The best olive oils to consume are those which are fresh (and made with organic/non-GMO olives, of course).

There was a story on NPR back in September about this which I've been sharing with all my friends and family. One of the things it mentions is that it's best to buy olive oil that's sourced closer to where you live:

By the time imported olive oil reaches us, it has often been shipped from place to place and sometimes not stored well. Even if it's not noticeably rancid, many of the heart-healthy compounds have degraded and fizzled (Read More)

It might be helpful to think of olive oil like juice, since that's basically what it is. As with juice, the fresher the better.

Along those lines, you should also avoid keeping olive oil for a long time. Buy smaller bottles and use it faster:

As soon as you open the bottle and expose the oil to oxygen and light, it will slowly start to degrade (Read More)

Read the whole story or listen to the audio as it was originally broadcast on NPR here:

To Get The Benefits Of Olive Oil, Fresh May Be Best by Allison Aubrey on NPR.org