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Cashew Fried Rice is a quick and tasty dish you can make in one pan. This easy side dish has lots of texture from the toasted cashews, scrambled eggs, vegetables and rice, and the soy sauce brings all the flavors together.
We usually serve this as a side with one of our favorite takeout-style meals like Air Fryer Panda Express Orange Chicken. It also works as a simple meatless dinner or add cooked chicken for a heartier main dish meal.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
To make this a full dinner, serve it with my Air Fryer Mongolian Beef (a PF Changs copycat recipe) or Air Fryer Hibachi Chicken. Both recipes are quick to cook and taste great with fried rice.
This dish also makes a great base for bowls – one of my favorites being these Teriyaki Meatball Bowls. And if you’re into meal prepping, it’s a great choice if you want to make it ahead of time.
Cashew Fried Rice Ingredients Needed
- Cooked white rice: You’ll want to use cold or day old rice so it stays firm and doesn’t get mushy.
- Soy sauce: Using reduced sodium soy sauce helps keep the dish from getting too salty.
- Oyster sauce (optional): Adds a rich, savory flavor.
- Vegetable oil: or any neutral oil that works well with high heat.
- Eggs: Adds protein and a soft classic texture.
- Garlic: Store-bought minced garlic works well here.
- Ginger: I like to use fresh, grated ginger but ground ginger can be used in a pinch if that’s what you have on hand.
- Frozen mixed vegetables: This easy shortcut saves time since you don’t need to chop anything.
- Whole cashews: Toasting them boosts their flavor and crunch.
- Salt and black pepper: Add these at the end, after the sauces, so you can adjust the taste.
- Green onions: Optional garnish for extra freshness and color.
Get the complete ingredients & directions in the recipe card below.
How to Make Fried Rice with Cashews
If you don’t have leftover rice, prepare the rice in advance and let it cool all the way before using.
Mix the soy sauce and oyster sauce (if using) in a small bowl, then set it aside.
Heat a large skillet or wok with some oil. Scramble the eggs until they’re just set, then take them out of the pan.
Add a bit more oil, then cook the garlic and ginger for a short time until they smell fragrant.
Stir-fry the vegetables until they start to soften.
Add the cold rice and toss everything together until the rice is heated through.
Pour the sauce over the rice and stir gently to coat everything evenly.
Add the cashews and cook for a few minutes until they’re lightly toasted.
Put the eggs back in the pan and mix everything well.
Add salt and pepper to taste, and top with green onions if you like.
Tips for the Making the Best Cashew Fried Rice Recipe
- Always use chilled rice so the grains stay separate. It’s a great way to use up leftover rice or make it the night before so it has time to cool off.
- Cooking over medium-high heat will give you the best texture.
- Toast the cashews at the end so they stay crunchy.
Recipe Substitutions & Variations
- Rice: Replace the white rice with brown rice or jasmine rice.
- Replace the soy: Use tamari or coconut aminos instead of soy sauce.
- Protein: Add cooked chicken, shrimp or tofu for extra protein.
- Veggies: Mix in fresh red bell peppers, broccoli, sugar snap peas or bean sprouts.
Can I make quick fried rice ahead of time?
Yes. We recommend cooking and completely cooling the white rice before making the actual recipe. From there, it’s a quick 15 minutes to toss it together.
What to Serve with Fried Rice with Cashews
Cashew fried rice makes the perfect meal when paired with Air Fryer Pork Egg Rolls or Summer Rolls with Peanut Sauce. For a lighter option, you could go with my Crunchy Asian Chicken Salad. Or swap it out for the white rice in this 30 Minute Asian Beef Bowl.
How to Store Leftover Cashew Nut Fried Rice
Let the fried rice cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.
Can I use freshly cooked rice?
We don’t recommend using fresh rice because it can be sticky. If you need to use fresh rice, spread it out on a baking sheet and give it a quick chill for best results.
Can I use fresh vegetables instead of frozen?
Yes, you can. Fresh vegetables work great, but you’ll want to chop them into small pieces so they cook quickly. Harder veggies like carrots or broccoli may need an extra minute or two in the pan before adding the rice.
This cashew fried rice recipe is quick to make, easy to adapt, and packed with flavor. You only need one pan, and can use whatever ingredients you have on hand. It tastes great by itself or as a side, and once you try it, you’ll want to make it again and again.
More Easy Asian-Inspired Recipes…
- Air Fryer Crab Rangoon
- Bok Choy Salad – with Ginger Sesame Soy Dressing
- Asian Chicken Burgers – Bahn Mi Style
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Homemade Cashew Fried Rice
Equipment
- Wok optional
- Wok tool set optional
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon oyster sauce, optional, but adds umami flavor
- 2 tablespoons vegetable oil, divided use
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
- 1 cup frozen mixed vegetables, carrots, peas, corn, and green beans
- 2 cups cooked white rice, chilled or day-old rice works best
- 1/2 cup raw whole cashews
- Salt and black pepper, to taste
- 2 sliced green onions, optional for garnish
- Additional soy sauce, optional for serving
Instructions
- Mix the soy sauce and oyster sauce (if using) in a small bowl and set aside.2 tablespoons reduced sodium soy sauce, 1 tablespoon oyster sauce
- Heat a large skillet or wok over medium-high heat.
- Add one tablespoon of vegetable oil to the skillet. When the oil is hot, add the beaten eggs to the skillet, scramble lightly, cooking until they are just set. Remove the scrambled eggs from the skillet and set aside.2 tablespoons vegetable oil, 2 large eggs
- Add the remaining tablespoon of vegetable oil to the skillet. Add the garlic and ginger and sauté until fragrant (about 30 seconds).2 cloves garlic, 1/2 teaspoon grated ginger
- Add the frozen mixed vegetables to the skillet. Stir-fry for 2-3 minutes, until the veggies are slightly tender.1 cup frozen mixed vegetables
- Next add the chilled, cooked rice to the vegetables and stir-fry for another 2-3 minutes. You want the rice heated through and well combined with the vegetables.2 cups cooked white rice
- Pour the soy sauce mixture over the rice and vegetables and gently stir until everything is evenly coated with the sauce.
- Add the cashews to the skillet and continue stir-frying for another 2-3 minutes, until they’re lightly toasted.1/2 cup raw whole cashews
- Add the scrambled eggs back to the skillet and stir into the fried rice.
- Taste and season with additional salt and pepper if desired.Salt and black pepper
- Optional: Add sliced green onions for garnish and a couple shakes of soy sauce before serving if desired.2 sliced green onions, Additional soy sauce
Notes
- This recipe works best with chilled rice so the dish doesn’t get mushy. And it’s a great way to use up leftover rice (just make sure it’s chilled).
- If you don’t have leftover rice, prepare rice using the package directions, then let it cool completely and chill before making the fried rice.
- This recipe is very forgiving – you can add other vegetables like sliced bell peppers, water chestnuts, bean sprouts, snap peas or broccoli to use what you have on hand or customize to your taste.
- Make this a main dish meal by adding a protein like cooked chicken, shrimp, or tofu.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove top.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
