Cashew Rice

Heat olive oil or vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté until softened and lightly golden, about 3-4 minutes.

Stir in the curry powder and salt, mixing well to distribute the spices evenly throughout the onions. Cook for 30 seconds to 1 minute until fragrant.

Add the hot cooked rice (prepared in chicken broth) to the skillet and stir continuously, breaking up any clumps. Mix until the rice is well coated with the oil and spices.

Fold in the roasted cashew nuts gently, distributing them evenly throughout the rice. Toss until combined and heated through.

Taste and adjust seasoning with additional salt or curry powder if needed. Transfer to a serving dish and serve warm.