Looking for a quick, flavorful meal that’s better than takeout? This Cashew Fried Rice combines fluffy rice, colorful vegetables, crunchy cashews, and savory seasonings into an easy 30-minute dinner that’s perfect for using up leftover rice.

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Fried rice is one of my favorite ways to transform simple pantry staples and maybe a few leftovers in the fridge into something that’s both comforting and satisfying. I especially love the addition of crunchy cashews, which give the dish wonderful texture and a rich, nutty flavor that make it feel a little more special. This Cashew Fried Rice is a versatile side dish or main course, ideal for a quick, budget-friendly meal packed with flavor.

It’s one of those recipes that’s easy enough for busy weeknights but delicious enough that everyone goes back for seconds, just like my Easy Sheet Pan Quesadillas or my Honey Sesame Chicken! They all come together with simple ingredients and bold flavors, making them perfect additions to your weeknight dinner rotation.

🧾 Ingredients Needed

cooked white rice
frozen mixed vegetables
raw cashews
large eggs, lightly beaten
vegetable oil
soy sauce
oyster sauce (optional, for added umami flavor)
garlic, minced
grated ginger
green onions, sliced (for garnish)
salt and pepper to taste

📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!

🥣 How to Make

Cook the rice according to the package instructions and let it cool completely. Alternatively, you can use leftover rice that has been refrigerated for a few hours or overnight.
In a small bowl, mix together the soy sauce and oyster sauce (if using). Set this sauce mixture aside.
Heat a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Once the oil is hot, add the beaten eggs to the skillet. Scramble them lightly and cook until they are just set. Remove the scrambled eggs from the skillet and set them aside.
In the same skillet, add the remaining one tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the frozen mixed vegetables to the skillet and stir-fry for 2-3 minutes, until slightly tender.
Add the cooked rice to the skillet and stir-fry with the vegetables for another 2-3 minutes, until the rice is heated through and well combined.
Pour the sauce mixture over the rice and vegetables. Stir everything together to coat the rice evenly with the sauce.
Add the raw cashews to the skillet and continue stir-frying for another 2-3 minutes until the cashews are toasted and the flavors are well blended.
Finally, add the scrambled eggs back to the skillet and mix them into the fried rice. Taste the fried rice and adjust the seasoning with salt and pepper if needed. Garnish the Cashew Fried Rice with sliced green onions for a fresh touch.

⭐ Tips and Substitutions⭐

Variations

Add cooked chicken, shrimp, pork, beef, or tofu for extra protein.
Swap the cashews for peanuts, almonds, or chopped pecans.
Use brown rice, jasmine rice, or cauliflower rice instead of white rice.
Stir in extra vegetables like broccoli, mushrooms, bell peppers, bean sprouts, snap peas, or edamame.

Pro Tips

Day-old rice works best because it’s drier and fries without becoming mushy.
Break up any clumps of chilled rice before adding it to the skillet.
Cook over medium-high heat for the best fried rice texture.
Don’t overcrowd the skillet-use a large wok or skillet so the rice can fry rather than steam.

More Easy Weeknight Meals

If you tried this Cashew Fried Rice
or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing about your results and thoughts!