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 05/14/20
Vegetable fried rice recipe

The Spruce / Victoria Heydt
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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 vegetable oil
  • 1 teaspoon fresh ginger, minced
  • 1 medium onion, diced
  • 1/2 cup frozen corn or peas, thawed
  • 1/2 red bell pepper, diced
  • 3 1/2 cups cooked and cooled rice
  • 2 teaspoons soy sauce, or to taste
  • Salt and black pepper, to taste
  • 3/4 cup cashews
  • 1 green onion, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for vegetable fried rice
    ​The Spruce / Victoria Heydt

  2. Heat oil in a preheated wok or saute pan over medium-high heat. Add ginger, stir until fragrant.

    Heat oil in a wok
    ​The Spruce / Victoria Heydt

  3. Add onion, stir-fry for about 2 minutes, until softened.

    Add onion
    ​The Spruce / Victoria Heydt 

  4. 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 onion to sides with peas
    ​The Spruce / Victoria Heydt

  5. Push to sides, add red bell pepper in the middle, and stir-fry for 1 minute.

    Red pepper
    ​The Spruce / Victoria Heydt

  6. 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).

    Add rice
    ​The Spruce / Victoria Heydt

  7. Stir in soy sauce and pepper.

    Stir in soy sauce and pepper
    ​The Spruce / Victoria Heydt 

  8. Stir in cashews.

    Stir in cashews
    ​The Spruce / Victoria Heydt 

  9. Stir in green onion, fry for another minute, then serve.

    Stir in green onions
    ​The Spruce / Victoria Heydt

  10. Enjoy!

    Vegetable fried rice with cashews
    ​The Spruce / Victoria Heydt

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