Vegetable Fried Rice With Cashews

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 09/05/19
Cashew and vegetable fried rice

 

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  • Total: 18 mins
  • Prep: 10 mins
  • Cook: 8 mins
  • Yield: 4 to 5 servings
Nutritional Guidelines (per serving)
593 Calories
7g Fat
118g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 5 servings
Amount per serving
Calories 593
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 258mg 11%
Total Carbohydrate 118g 43%
Dietary Fiber 5g 18%
Protein 13g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Adding a few cashew nuts to this vegetable fried rice adds a load of health benefits and a satisfying crunch to this classic dish that both adults and kids love.

Ingredients

  • 2 tablespoons oil for stir-frying
  • 1 teaspoon minced fresh ginger
  • 1 medium onion, diced
  • 1/2 cup frozen corn or peas
  • 1/2 red bell pepper, deseeded, diced
  • 3 1/2 cups previously cooked scented rice
  • 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
  • Black pepper, to taste
  • 3/4 cup cashews
  • 1 green onion, finely chopped
  • Salt to taste, optional

Steps to Make It

  1. Heat oil in a preheated wok or saute pan over medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

  2. Push the onion to the sides of the wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

  3. Add rice in the middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though since the rice is already cooked and just needs to be heated through.)

  4. Stir in soy sauce and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.