Crispy Cashew Rice with Egg

1.In a large skillet, heat the oil over medium heat.

2.Add the cashews to the skillet and sauté for about 3-4 minutes until they are golden brown and fragrant. Remove the cashews from the skillet and set them aside.

3.In the same skillet, crack the eggs and scramble them until fully cooked. Season with salt and pepper to taste. Remove the scrambled eggs and set aside with the cashews.

4.Add the cooked rice to the skillet, breaking up any clumps. Stir-fry the rice for about 5 minutes until heated through.

5.Add the soy sauce, sesame oil, garlic powder, and onion powder to the rice. Mix well to combine all the flavors.

6.Return the cashews and scrambled eggs to the skillet, stirring to incorporate them into the rice mixture. Cook for an additional 2-3 minutes, allowing everything to heat through and combine.

7.Taste and adjust seasoning with more salt and pepper if needed.

8.Serve hot, garnished with chopped green onions.