Crunchy, seasonal veggies shine in Thai Vegetable Fried Rice with Cashews. Prep ahead for meal planning and dinner comes together quick! Top with texture rich sesame seeds and green onions, for that authentic flavor. vegan or vegetarian + gluten free
I’ve been a fan of fried rice for as long as I can remember. Before making it at home, I wasn’t quite sure what ingredients created the salty, spicy and umami flavors I adore. And, I always assumed vegetable fried rice was vegetarian or, omit the egg to make it vegan.
Not so.
The secrets of fried rice alluded me until I started Googling and asking questions at a favorite Thai cafe years ago. Specifically, it was the texture and flavors I couldn’t quite nail down. Also, I always crave more veggies in fried rice than what’s offered at restaurants.
This was, in part, motivation to recreate those flavors and a packed with veggies homemade version.
In my search how to make fried rice at home, I found fish and/or oyster sauce to be key ingredients. So I started exploring subs and found it in liquid aminos. While it’s very close in flavor to Tamari and soy sauce, it has a certain edge to it, over-the-top umami (without MSG), enough so that I include it in my Asian cooking when fish or oyster sauce is called for. It has a long shelf life, so I don’t have to worry about using it quickly.
I also learned that making fried rice with day old rice is key to attain that light, fluffy, lifted and separated effect we all know and love when it comes to fried rice.
A Few Recipe Notes:
- Using day old rice for fried rice is essential for a fabulous texture and creates a lifted and separated effect – this is what we all want, right? (ahem). And it creates an overall fluffiness that’s hard to resist. Besides, once the rice is done, prepping the veggies and cooking this recipe is a snap – hello weeknight dinner!
- Now is not the time to skimp on oil. This is fried rice after-all. I choose toasted sesame oil because it has a high smoke point and it adds an overall nutty sesame flavor.
- To amp up the spicy, add more red pepper flakes – this recipe is about a spicy 3.
- There are many ways to change-up the recipe using veggies on hand or those that are in season. I love adding a cup of shredded cabbage in place of broccoli or carrots in place of peas… bean sprouts, snow peas…
- Don’t throw out those broccoli stems! Shred it and include it in cole slaw or broccoli slaw.
- Thai basil is a complete weakness for me, and although I grow my own during summer, this is something I buy out of season. It’s a must in this recipe and curry. Cilantro makes a delicious addition as well.
- Liquid Aminos: I use it in place of fish/oyster sauce in my Asian cooking. It tastes similar to Tamari, but perhaps teases out more of that umami flavor in Thai recipes without using fish/oyster sauce.
- Thai Vegetable Fried Rice with Cashews is vegetarian and vegan friendly; a fried egg or prepared tofu is a delicious addition to this recipe.
What are your favorite veggies in fried rice? Leave a comment below… I want to know!
Thai Vegetable Fried Rice with Cashews
**Advance Prep Recommended** Be sure to read the recipe notes in the blog post above for more info! Crunchy, seasonal veggies shine in Thai Vegetable Fried Rice with Cashews. Prep ahead for meal planning and dinner comes together quick! Top with texture rich sesame seeds and green onions, for that authentic flavor. vegan or vegetarian + gluten free
Ingredients
- 1 C (145g) Cashews whole, raw
- 5 Tbs (55g) Toasted Sesame Oil
- 1 1/2 C (150g) Yellow or Purple Onion large dice - about 1 medium onion
- 1 C (60g) Shiitake or Crimini Mushrooms sliced or large dice, stems removed
- 1 C (140g) Red Bell Pepper large dice - about 1 medium pepper
- 1 Tbs Fresh Garlic microplaned
- 1 Tbs Fresh Ginger microplaned
- 2 tsp Red Chili Pepper Flakes this is spicy(ish) around spicy 3!
- 4 Tbs Tamari divided, plus more for serving
- 2 Tbs Liquid Aminos* (see note) or more Tamari
- 1 Tbs Brown Sugar
- 4 C (475g) Jasmine Rice ** (see note) cooked, and chilled (day old works best here - see note)*
- 4 C (300g) Broccoli Florets cut to bite size
- 1 C (105g) Sweet Peas frozen
- 1/2 Lime
- 2 Tbs Thai Basil chopped, or to taste
Serve With (optional):
- lime wedges
- green onions
- sesame seeds
- Sriracha
- plenty of chopped thai basil or cilantro
- fried egg or prepared tofu on the top
Instructions
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Preheat oven to 350F (180C). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool.
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In a large Dutch oven, add the sesame oil and heat until shimmering. To test to see if the oil is hot enough, toss in a piece of onion. If it starts frying, it's ready! Add the onions and saute for two minutes on medium. To the onions, add the mushrooms and stir fry for two minutes. Add the bell peppers to the onions and mushrooms and stir fry for two more minutes. Add the garlic, ginger and red pepper flakes to the vegetable mixture and saute for one minute on medium-low. Add two Tbs Tamari, Liquid Aminos (or more Tamari) and sugar, stir. To the Dutch oven, spoon in the rice and stir fry for about four to five minutes, scraping the bottom of the pan where needed, until all the rice is coated with the oil and the veggies are evenly distributed. If the rice begins to stick, add a few tablespoons of water to deglaze.
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To the rice mixture, add the broccoli and sweet peas. Stir until vegetable are evenly distributed. Cook on low heat stirring occassionally for 5-8 minutes until broccoli is tender crisp (or until desired tenderness). Taste the rice for seasoning adjustment, adding two more tablespoons of Tamari (or more) if desired. This will also help deglaze the Dutch oven. Squeeze in 1/2 lime juice and stir in the cashews and fresh basil or cilantro. Add more herbs to taste.
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Spoon the rice into big bowls, sprinkle or serve with green onions, sesame seeds, more herbs and lime wedges. If serving with tofu or fried eggs, add to the bowls now. For those that love even more spicy, serve with Sriracha.
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Store in a lidded container for up to three days in the refrigerator.
Recipe Notes
*Liquid Aminos: I use it in place of fish/oyster sauce in my Asian cooking. It tastes similar to Tamari, but perhaps teases out more of that umami flavor in Thai recipes without using fish/oyster sauce.
**To Cook the Jasmine Rice for Four Cups: To a medium sauce pot, add 1 1/2 C water and 1 C Jasmine Rice with a pinch of salt. Bring to a boil, turn to low, lid and cook for 20 minutes. Remove from heat, fluff with a fork, and allow to sit, lid on for 10 minutes. Transfer to a covered container and refrigerate overnight. If cooking the same day, transfer rice to a sheet pan, spread into one layer and place in refrigerator for at least few hours to cool and dry out.
We had this for lunch today and it was absolutely delicious. I cooked the jasmine rice the day before and it does make a difference. I first used the instructions on the packet and it was a flop, I then used the rice instructions from recipe and came out perfect. Next time I would add a teeny bit more chili. Would also swap out the vegetables for ones that my hubbie likes, broccoli is not his favorite :) I bought the amino acids just for this recipe, now to google what else I can do with it.
Hi Dot! Thank you for coming back and leaving a note! I’m so happy to hear you enjoyed the recipe. I’ve been known to amp up the chili too – to a spicy 4 or even 5! I’ve a few more recipes on the blog that use liquid aminos. I tend to use it anywhere fish sauce is called for (to keep the recipe vegetarian! Lettuce wraps: https://vanillaandbean.com/thai-lentil-lettuce-wraps-with-miso-sriracha-peanut-sauce/ and Cauliflower Fried Rice: https://vanillaandbean.com/thai-vegetable-cauliflower-fried-rice-with-cashews/ Thank you again, Dot!
Could you use brown rice instead of jasmine or would that change the dish too much?
Hey Brittan! I think Brown Rice could work. It’s starchier than Jasmine, but if you give it a good rest in the fridge overnight so that it’s less sticky, I think it would be fine. I will say that the flavor and fragrance of Jasmine rice is really nice in this recipe though. I hope you enjoy it and please let us know how the brown rice works out for you.
I love using liquid aminos. Your tips for fried rice are awesome – I can’t wait to make this. And Heath might be your new bff! Haha. :) Beautiful photos too, my friend!
LOL – I hope you and Heath love it, Tessa! Isn’t LA tasty?
Mmmm, this fried rice sounds delicious! I love putting cashews in veggie & rice dishes, and I haven’t made fried rice in forever.
Thank you Nicole! It’s time for some fried rice!
Fried rice NEVER gets old and with cashews well it just sounds like heaven. I’m thinking this plus my meal prep jars and next weeks lunch is done!
I’m SO with you Aimee! Helloooo weekday lunch!
I love fried rice too! Sometimes when we go out I order it as my main meal :) I’ve never been able to make it quite as good at home, so I will have to try your tips! I put liquid aminos on pretty much everything and really love the flavor so I bet it is perfect in fried rice! So pretty too!
It’s always my main meal… and this one, enjoyed simply with just the cashews. Sometimes I add an egg or tofu. Chill that rice overnight Izzy! You’ll be amazed! xo
This turned out so good. I loved the mushrooms, pepper, garlic and ginger and broccoli. I will definitely be making this again.
Hi Judith! Thank you so much for your note and giving this a go! The garlic and ginger really amp up the flavor profile… I love them too!
It’s funny, I rarely make fried rice at home because it’s never as good…well now I know why! All of your tips are so helpful and I love the Thai spin you’ve got going on here. So many flavors and textures. I’m good with all of the veggies you’ve included here, especially the broccoli stems. I didn’t realize they add such a nice texture until I used them in my broccoli salad recently. So delicious and such a great way to prevent food waste!
I completely get it Sarah… sticky, gloppy mess. The overnight or 4-8 hour rest does wonders for it! Who knew about briccoli stems? They are so sweet, but just need a bit of help to make them shine! I hope you enjoy the recipe, Sarah!
I’d love to do a high dive straight into this beautiful bowl! I am a huge fan of fried rice and this is whole new level fried rice! Love it! xo
I’m with you Annie! xo
I have such a love for Thai food this is just calling to me! It’s so beautiful too Traci!
Me too Jess! OMGeeee! So much so. I want to go to Thailand to learn how to cook!
I love fried rice, Traci. You can put some many different veggies in there – I like to include bok choy or celery for a little crunch. And you are so right about left over rice – it’s the only way to make stir fried rice – other wise it’s just mushy. I sometime make a batch of rice in the AM and then have it in the fridge ready for a quick stir fry in the evening. Everything comes together so quickly – my kind of meal. Love all the bright colors and flavors you have going on in this dish! Pinning! Hope you’re having a great weekend.
Bok choy and celery sounds amazing, Geraldine! I would have never thought of celery… but that crunch! Making the rice in the morning is so smart. Thank you for your pin G!
Love how you’ve loaded this fried rice with veggies Traci! My favorites are always the onions and red pepper. And I love the jasmine rice. I also love that you’ve used sesame oil. Hope you and Ma shared a bowl while she was there to visit! Happy weekend!
Oooh the onions. I love how they turn into sweet goodness after a bit of frying! I think Jasmine rice is, in part, what makes this so flavorful!
What a genius way to pack more flavor into a classic favorite! The Thai basil and cashews totally amp it up and then all those bright veggies really make it shine. Thanks for the inspiration, as always, Traci!
Hi Jean! Thank you so much.. I hope you enjoy the recipe and all those extra goodies!
I’ve always been a big fan of fried rice too, but agree with you that the amount of vegetables is usually lacking in restaurant versions. But not yours! Love how loaded this is! I’ve yet to try liquid aminos, but I see them here and there. I need to pick up a bottle and experiment!
SO lacking, Liz! You know, too, there’s coconut aminos and although it’s on the shelf, I’ve not tried it. I bet it would be goooood in fried rice too!
Wow, now this is a great resource for fried rice. I didn’t know I needed to use day old rice! My kids love fried rice and I love how easy it is. I can even use frozen veggies and it can be a great way to clean out the freezer. Yours looks amazing!
Hey Karen… day old rice really makes a difference. Frozen veggies are so convenient!
This looks so vibrant and delicious, Traci! Love all the gorgeous veggies (and those cashews, of course!). :)
Thank you Laura! The extra veggies are a must with a little bit of crunch!