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–+ servings
White bowl with cashew fried rice, scallions, and sesame seeds.
5 from 2 votes

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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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Eloïse

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
 

  • Sliced carrots, scallions, and onion on a wooden cutting board.
    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 and onions in a large cast-iron pan.
    Rice: Add the jasmine rice and sesame oil to the pan. Sauté for 2 minutes.
  • Large pan with rice, carrots, and peas.
    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).
  • Golden brown cashews in a small pan.
    Cashews: Heat a pan over medium-high heat. Dry-roast the cashews (without oil) until golden. Watch them carefully to prevent them from burning.
  • Fried rice with cashews in a large pan.
    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

  1. 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.
  2. Vegetable broth: I recommend jarred or boxed vegetable broth made with minimal ingredients. You can also use bouillon powder.
  3. 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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