Cashew Fried Rice
Elevate your fried rice game with this Cashew Fried Rice recipe—a flavorful and satisfying dish packed with crunchy toasted cashews, tender vegetables, and perfectly scrambled eggs. Made with fragrant jasmine rice, this recipe is ideal for using up leftover rice, as day-old grains hold their texture beautifully when stir-fried. The savory blend of soy sauce and a touch of sesame oil creates a deep, umami-rich flavor, while vibrant peas, carrots, and green onions add freshness and color to every bite. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or as a standout side dish. Serve it hot and enjoy the irresistible crunch of cashews in every spoonful!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 0.5 cups raw cashews
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 0.5 cups frozen peas
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 stalks green onions, sliced
- 2 large eggs, beaten
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Spread the cooked jasmine rice on a tray or plate to cool and separate the grains. Best to use day-old rice for optimal texture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Add the raw cashews and toast them for 2–3 minutes until golden and fragrant. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the diced onion for 2–3 minutes until softened.
Add the minced garlic, diced carrot, and frozen peas to the skillet. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the vegetables.
Add the cooled rice to the skillet. Stir gently to combine with the vegetables and scrambled egg.
Pour over the soy sauce and sesame oil. Stir well to ensure the rice is evenly coated.
Season with salt and black pepper to taste.
Fold in the toasted cashews and sliced green onions.
Cook for an additional 2–3 minutes, stirring occasionally, until the rice is heated through.
Serve hot and enjoy your Cashew Fried Rice.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.7 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
