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joanndulan
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Cook and cool rice using your preferred method. 1 cup raw rice yields about 2.5 to 3 cups of cooked rice and that is 3 regular servings. So cook accordingly. Cool the rice thoroughly.
Peel and slice the carrots and beans into thin sticks, shred the cabbage and thinly slice the bell peppers.
Dry roast cashews and sesame seeds until well toasted and crispy.
Heat 3 tablespoons oil in a large wok or skillet over high flame.
Add minced ginger garlic, sliced onions or shallots and white part of scallions. Saute in high flame for a minute.
Now add the veggies one by one and keep sauteing in high flame for 2-3 minutes.
Add soy sauce, vegetarian oyster sauce, salt, brown sugar, chili flakes, salt to taste and freshly cracked black peppercorns.
Saute well in high flame for 2-3 more minutes to release the flavor of sauces.
Next add the cooked rice and saute for a minute or two to coat everything well. Add 1 teaspoon oil if required.
Add torn basil leaves, toasted cashews, sesame seeds and chopped cilantro leaves. Mix well.
Serve immediately.