Homemade Cashew Fried Rice

Square white bowl filled with cashew fried rice on a gray placemat.

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Make this easy Cashew Fried Rice recipe for a simple dinner or side dish. It's loaded with veggies, scrambled eggs and crunchy cashews for a satisfying dish everyone will love. Quick to make and perfect for busy weeknights.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Side Dish, Weeknight Dinner

Cuisine: American, Asian

Servings:

Calories: 216kcal

Author: Lori

Equipment

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.

Nutrition