This vegan cashew fried rice is everything you'd expect from a cozy weeknight dinner: fast, comforting, and made with ingredients you probably already have on hand. The best part is that you can cook everything in 1 pan for minimal clean-up.
The real game-changer here is roasted cashews! They are rich and nutty and bring the flavors of this fried rice to a completely new level. Plus, they also add some healthy fats and plant-based protein (18 g of protein/100 g) to the dish.
Why you'll love this recipe
- Convenience: This homemade fried rice recipe is made with easy-to-find ingredients that are likely already in your pantry (i.e., tamari, toasted sesame oil, and vegetable broth).
- Customizable: You can add in whatever veggies you already have in your fridge or some pineapple chunks.
- Vegan-friendly: This cashew-based recipe doesn't contain chicken or scrambled eggs.
- Naturally gluten-free: By using tamari or gluten-free soy sauce, you can keep this fried rice gluten-free.
- Frozen vegetables: You can make this dish in just 30 minutes with frozen veggies which require no prep work.
Key ingredients and substitutions
- Jasmine rice: It's a type of long-grain white rice that's a little sticky once it's cooked. This type of rice also cooks in 15 minutes and is great for quick weeknight dinners.
- Toasted sesame oil: It's a must-have to obtain that authentic wok-fried flavor. You don't need many Asian cooking ingredients (e.g., rice vinegar, miso paste) in your kitchen but toasted sesame oil is one that I highly recommend. It's amazing for stir-fries, sauces, and salad dressings. Note that it's very intense and that you don't need a lot of it.
- Tamari: It's very similar to dark soy sauce, except that it doesn't contain wheat, making it 100% gluten-free. You can replace it with dark soy sauce if needed.
- Vegetable broth: It adds so much flavor this the fried rice. You can use any type of vegetable broth you like. I like to dissolve this clean-ingredient vegetable broth powder (or a bouillon cube) in water to keep it simple and affordable.
- Carrots and green peas: You can use fresh or frozen carrots and peas.
- Cashews: Use unsalted raw cashews.
Step-by-step instructions
- Step 1: Prep the veggies. Finely chop the onion. Thinly slice the scallions (green onions) and save the green parts for later. If using fresh carrots, peel and slice them thinly. The thinner the slices, the quicker they will cook.
- Step 2: Sauté. Start by sautéing the onion and white part of the scallions in olive oil in a large skillet or frying pan. Then, add in the jasmine rice and toasted sesame oil and fry for 2 minutes to help it absorb all the flavors.
- Step 3: Cook the rice. Add the carrots, peas, and vegetable broth to the pan. Cover with a lid and simmer for 20 minutes until the rice is cooked and the broth has been completely absorbed.
- Step 4: Cashews. Dry-roast the cashews in a pan without oil while the rice is cooking. Stir continuously with a wooden spoon until they are golden brown.
- Step 5: Stir in the cashews. Add them to the pan with the cooked rice. This is also a great time to stir in diced pineapple if you'd like.
- Step 6: Finish the fried rice. Top with sesame seeds and the green parts of the scallions.
Storage & meal prep tips
- Storage: You can store leftover fried rice in an airtight container in the refrigerator for up to 4 days. Make sure it's completely cooled before refrigerating.
- Meal prep: Divide the fried rice into 4 separate meal prep containers and refrigerate.
- Reheating: Reheat the fried rice in the microwave or a frying pan with a little sesame oil. Revive the flavors with a splash of tamari if needed.
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The recipe
Vegan Cashew Fried Rice
This vegan fried rice is made without eggs and packed with roasted cashews for some rich and nutty flavors. It comes together in 1 pan for an easy weeknight meal.
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Servings: 4
Ingredients
- 1 yellow onion
- 2 scallions
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 ½ cups (300 g) 300 g jasmine rice
- 3 cups (700 ml) vegetable broth I dissolve vegetable broth powder in water
- 4 tablespoons tamari or (gluten-free) dark soy sauce
- 4 (350 g) medium-large carrots or frozen sliced carrots
- 1 cup (150 g) frozen green peas
- 1 cup (130 g) cashews
- 1 cup (150 g) diced pineapple
- 2 tablespoons sesame seeds optional
Instructions
Veggies: Peel and dice the onion. Thinly slice the scallions and save the green parts for later. If using fresh carrots, peel and cut them lengthwise in half. Slice them thinly to help them cook quickly.- Sauté: Heat a large frying pan with olive oil. When hot, sauté the onion and white parts of the scallions over medium-high heat for 2-3 minutes.
Rice: Add the jasmine rice and sesame oil to the pan. Sauté for 2 minutes.
Simmer: Add in the carrots and frozen peas. Pour in the vegetable broth and tamari. Give it a good stir. Cover with a lid and cook over medium heat until the liquid has been absorbed (10-15 minutes).
Cashews: Heat a pan over medium-high heat. Dry-roast the cashews (without oil) until golden. Watch them carefully to prevent them from burning.
Combine: Make sure the rice is cooked. If not, add another splash of vegetable broth or water and simmer until cooked. Add in the cashews, pineapple (if using), sesame seeds, and the green part of the scallions.
Notes
- Rice: to be able to make this recipe in only 20 minutes, you need to choose a quick-cooking rice that has a cooking time of 10-15 minutes. You can use brown rice but you may need to adapt the cooking time accordingly and only add the frozen vegetable when there are 10 minutes of cooking left.
- Vegetable broth: I recommend jarred or boxed vegetable broth made with minimal ingredients. You can also use bouillon powder.
- Tamari sauce: make sure it's 100% gluten-free if needed.
Nutrition
Calories: 626kcal | Carbohydrates: 89g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Fiber: 8g | Sugar: 13g
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