Cashew Fried Rice

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This Cashew Fried Rice is a quick and flavorful one-pan meal made with fluffy rice, colorful mixed vegetables, crunchy cashews, scrambled eggs, and a savory soy sauce blend. Ready in about 30 minutes, it's an easy way to use leftover rice and can be customized with your favorite proteins or vegetables.

Prep Time15

Total Time15

Course: Recipes, Side Dish

Servings:

Calories: 216kcal

Author: Chrysa

Ingredients

2 cups cooked white rice preferably chilled or day-old rice
1 cup frozen mixed vegetables carrots, peas, corn, and green beans
½ cup raw cashews
2 large eggs lightly beaten
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce optional, for added umami flavor
2 cloves garlic minced
½ teaspoon grated ginger
2 green onions sliced (for garnish)
salt and pepper to taste

Instructions

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.

Notes

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.

Nutrition