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Thai Vegetable Fried Rice with Cashews

Thai Vegetable Fried Rice with Cashews for Quick Flavor Bliss

A vibrant Thai Vegetable Fried Rice with Cashews recipe, perfect for quick dinners and packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 3 cups Jasmine Rice Use day-old rice for best results.
  • 1 cup Cashews Can substitute with sunflower seeds.
  • 2 tablespoons Toasted Sesame Oil Can substitute with mild oil like grapeseed.
  • 1 medium Yellow or Purple Onion Can use shallots or red onions.
  • 1 cup Shiitake or Crimini Mushrooms Button mushrooms can be used as a substitute.
  • 1 medium Red Bell Pepper Can substitute with green or yellow bell peppers.
  • 3 cloves Fresh Garlic Can substitute with garlic powder.
  • 1 tablespoon Fresh Ginger Can use ginger paste or ground ginger.
  • 1 teaspoon Red Chili Pepper Flakes Omit for less spice.
  • 3 tablespoons Tamari Soy sauce is a good substitute.
  • 2 tablespoons Liquid Aminos Can use soy sauce if unavailable.
  • 1 tablespoon Brown Sugar Can substitute with coconut sugar or maple syrup.
For the Vegetables
  • 1 cup Broccoli Florets Cauliflower or snap peas can be alternatives.
  • 1 cup Sweet Peas Frozen peas are convenient.
For the Garnish
  • 1 whole Lime Can substitute with lemon.
  • 1 cup Thai Basil Substitute with regular basil or cilantro.

Equipment

  • oven
  • Large Dutch oven or deep skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Spread cashews on a baking sheet and toast for 12-14 minutes until golden and fragrant.
  2. In a large Dutch oven or deep skillet, heat the toasted sesame oil over medium-high heat until shimmering.
  3. Add diced yellow or purple onion and sauté for 2 minutes until they begin to soften. Then, add shiitake or crimini mushrooms and stir-fry for another 2 minutes.
  4. Toss in diced red bell pepper and sauté for an additional 2 minutes.
  5. Stir in minced garlic, grated ginger, and red chili pepper flakes. Cook for about 1 minute while stirring continuously.
  6. Pour in the tamari, liquid aminos, and brown sugar. Mix well to dissolve the sugar.
  7. Add day-old jasmine rice and stir-fry for 4-5 minutes, breaking up clumps and coating the rice with sauce.
  8. Mix in broccoli florets and sweet peas, cooking for another 5-8 minutes until vegetables are tender-crisp.
  9. Taste and adjust seasoning if necessary, squeezing fresh lime juice over the dish before serving.
  10. Fold in toasted cashews and fresh Thai basil leaves, ensuring everything is evenly distributed.
  11. Serve warm, garnished with lime wedges and optional toppings like a fried egg or cubed tofu.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 65gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Using day-old rice prevents mushiness. Preheat your oil to avoid sticking, and stir-fry delicate vegetables just until tender-crisp to keep them vibrant.

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