- 2 cups of leftover rice
- 1 cup snap peas
- 1 cup of diced carrots
- 1/2 cup cashews, toasted
- 3 tablespoons teriyaki sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
Instructions
1. Toast the Cashews: In a dry pan, toast the cashews over low heat until they are golden. Set aside.
2. Cook Vegetables: Heat olive oil in the same pan, add garlic, and sauté lightly. Then add snap peas and carrots, cooking until tender.
3. Mix Rice and Sauce: Stir in the leftover rice and teriyaki sauce, ensuring everything is well coated and heated.
4. Add Cashews: Finally, mix in the toasted cashews before serving.
5. Serve Hot: Enjoy your colorful and crunchy stir-fry!
