Nutty Stir Fried Rice

As I posted yesterday, this is the dish that I chose to accompany the Thai Coconut Milk Beef Stir-Fry; it's really delicious on its own, and even more so with the beef dish (or likely many other dishes).  I adapted it from a book called Wok & Fabulous Fast Food with Asian Flavors: Stir Fry by L. Doeser.  This makes quite a bit of rice; it may be a good idea to cut the recipe in half if only serving 2 or 3 people.

Ingredients:

1 1/2 c. basmati or long-grain rice
3 T. sunflower or canola oil (I used canola), divided
1 small onion or shallot, minced (I used shallot)
1/2 c. hazelnuts, chopped in food processor (*note to self: process these first next time, then add others and process together)
1/2 c. pecans, chopped in food processor
1/2 c. almonds, chopped in food processor (I used sliced almonds that I had on hand, worked fine)
salt and coarse ground pepper, to taste

Instructions:

1. Rinse the rice.  In a large saucepan with a tight-fitting lid, add 3 1/2 c. water and bring to a boil.  Add rice, cover, and reduce heat to medium-low (or low enough that it will not boil lid off of pot).  Cook for 10-12 minutes, until water appears to be gone.

2. Drain rice in a colander, then rinse off with cold water.  Shake to drain as much water as possible.

3. Heat a wok (or large skillet) over medium-high heat and add 1 1/2 T. of the oil.  Add rice to wok--watch for popping from any remaining water trapped in rice!--and stir-fry for 2-3 minutes.  Transfer to a medium/large bowl and set aside.

4. Add remaining oil to wok, along with onion/shallot.  Stir-fry for 2 minutes, or until softened.

5. Add all the nuts and stir-fry for 2 additional minutes.

6. Return rice to wok and stir fry for 3 minutes.  Season with salt and pepper and enjoy!