In a small saucepan, cook pasta according to package directions; drain and cool.
Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
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Jessica
Jun 9, 2020
This was something “out of the comfort zone” for us to make. My husband and I loved it! The kids did not but we will be making this again for sure. Thank you!
Reviews
This was something “out of the comfort zone” for us to make. My husband and I loved it! The kids did not but we will be making this again for sure. Thank you!