Name: Thai Vegetable Fried Rice with Cashews Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup (145 grams) Cashews (whole, raw); 5 tablespoons (55 grams) Toasted Sesame Oil; 1 1/2 cups (150 grams) Yellow or Purple Onion (large dice – about 1 medium onion); 1 cup (60 grams) Shiitake or Crimini Mushrooms (sliced or large dice, stems removed); 1 cup (140 grams) Red Bell Pepper (large dice – about 1 medium pepper); 1 tablespoon Fresh Garlic (microplaned); 1 tablespoon Fresh Ginger (microplaned); 4 cups (300 grams) Broccoli Florets (cut to bite size); 1 cup (105 grams) Sweet Peas (frozen); 2 tablespoons Thai Basil (chopped, or to taste); 2 teaspoon Red Chili Pepper Flakes; 4 tablespoons Tamari (divided, plus more for serving); 2 tablespoons Liquid Aminos (or more Tamari); 1 tablespoon Brown Sugar; 4 cups (475 grams) Jasmine Rice (cooked and chilled, preferably day old); 1/2 Lime (juice only); Lime wedges, green onions, sesame seeds, Sriracha, chopped Thai basil and/or cilantro (for garnish); Fried Egg or Prepared Tofu (optional, for topping)

Jump to Recipe· 4.1 from 11 reviews

I have to tell you about this incredible dish that has become one of my all-time favorites: the Thai Vegetable Fried Rice with Cashews Recipe. It’s an absolute celebration of flavors and textures that hits all the right notes—nutty cashews, vibrant veggies, fragrant jasmine rice, and just the perfect touch of heat and tang. I love how it’s quick to prepare yet feels so satisfying and fresh every time I serve it. Whenever I need a wholesome meal that’s bursting with authentic Thai-inspired goodness, this recipe is exactly where I turn.

Why You’ll Love This Thai Vegetable Fried Rice with Cashews Recipe

When I cook this Thai Vegetable Fried Rice with Cashews Recipe, what really excites me is how the flavors balance so beautifully. The toasted cashews add such a lovely crunch and a rich nuttiness that complements the sesame oil’s deep aroma. Combined with the bright, crisp vegetables and that subtle zing from lime and chili flakes, every bite feels lively and fresh. The harmony between savory tamari, a touch of sweetness from brown sugar, and the fresh herbal notes of Thai basil or cilantro makes the dish so incredibly addictive.

What I find so wonderful about this recipe is how uncomplicated it is to make. Even though it looks and tastes like something from a restaurant, it comes together in about 30 minutes with straightforward ingredients. It’s perfect for busy weeknights when I want something tasty, nutritious, and satisfying without spending a lot of time in the kitchen. Plus, it’s so versatile—I often serve it as a main dish or as a side at family dinners and casual get-togethers. It stands out because of its vibrant colors, delightful textures, and heartwarming flavors that remind me of Thai street food at its finest.

Ingredients You’ll Need

The image shows a top view of several food items on a dark wooden surface with a white marbled texture added. On the left, there is a white bowl filled with green broccoli florets and a bunch of dark green basil leaves above it. Below the bowl is a black bowl filled with white rice. To the right, there is a white bowl containing chopped bright red bell peppers. In the center, a small white bowl has mixed black and white sesame seeds. Five whole shiitake mushrooms lay around the bowls. On a wooden cutting board at the bottom right, there are multiple sliced shiitake mushrooms with a large knife resting on it. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Thai Vegetable Fried Rice with Cashews Recipe are simple and thoughtfully chosen to bring out the best in every bite. Each item plays an essential role: the cashews for crunch and richness, the toasted sesame oil for depth of flavor, and fresh veggies for color and freshness. The seasonings like tamari and liquid aminos bring umami that elevates the dish beyond basic fried rice.

Cashews: Whole and raw, these are toasted to bring out their nutty flavor and crunch that perfectly contrasts with tender rice.
Toasted Sesame Oil: A fragrant oil that infuses the dish with a smoky, nutty aroma—essential for authentic taste.
Yellow or Purple Onion: Large diced for that slightly sweet, savory base layer of flavor in the stir-fry.
Shiitake or Crimini Mushrooms: Adds earthiness and a meaty texture that balances the vegetables beautifully.
Red Bell Pepper: Large diced for vibrant color and a hint of natural sweetness.
Fresh Garlic and Ginger: Microplaned to blend evenly, these give a punch of freshness and spice.
Red Chili Pepper Flakes: Provides a gentle heat that I love for kicking up the flavor without overwhelming.
Tamari and Liquid Aminos: These umami-rich liquids add depth and saltiness to the dish, with tamari giving a gluten-free option.
Brown Sugar: A touch of sweetness to balance the savory and spicy elements perfectly.
Jasmine Rice: Cooked and ideally chilled day-old, which helps prevent clumping for perfect fried rice texture.
Broccoli Florets: Bite-sized and crisp-tender, adding freshness and healthy crunch.
Sweet Peas: Frozen peas add a pop of color and sweetness that contrast nicely here.
Lime: Half squeezed for bright citrus zing to wake up all the flavors.
Thai Basil: Fresh and chopped, this herb adds an authentic aromatic finish.
Optional garnishes: Green onions, sesame seeds, sriracha, cilantro, and fried egg or tofu for topping.

Directions

Step 1: Preheat your oven to 350°F (180°C). Spread the raw cashews on a baking pan and roast them for about 12 to 14 minutes until they smell fragrant and turn golden. Once done, set them aside to cool—this step really makes the cashews pop with flavor and crunch.

Step 2: Grab a large Dutch oven and heat the toasted sesame oil over medium heat until it shimmers. To test if it’s ready, toss in a piece of onion—you should hear it sizzle right away. Add the diced onions and sauté for 2 minutes until they start to soften. Then, stir in the mushrooms and cook for 2 more minutes, letting them caramelize slightly. Next, toss in the red bell peppers and continue stir-frying for another 2 minutes.

Step 3: Reduce the heat to medium-low and add the microplaned garlic, ginger, and red chili flakes. Sauté everything together for about 1 minute until fragrant. Stir in 2 tablespoons of tamari, the liquid aminos (or extra tamari if preferred), and brown sugar. Mix well to create a flavorful base.

Step 4: Spoon in the chilled jasmine rice, breaking up any clumps with your spatula. Stir-fry the mixture for 4 to 5 minutes, scraping the bottom to prevent sticking, so every grain gets coated in the oil and seasoning. If you notice the rice sticking, pour in a few tablespoons of water to deglaze the pan and keep things moving.

Step 5: Fold in the broccoli florets and sweet peas, stirring to evenly distribute. Cook on low heat, stirring occasionally, for 5 to 8 minutes until the broccoli is tender but still crisp. Taste and adjust saltiness by adding 2 more tablespoons of tamari or more if desired—this will also help lift any flavorful bits stuck to the pan.

Step 6: Squeeze in half a lime’s juice and stir in the toasted cashews and fresh chopped Thai basil or cilantro. Add more herbs if you like an extra burst of freshness. Your aromatic fried rice is now ready!

Step 7: Serve the rice scooped into generous bowls. Sprinkle with extra green onions, sesame seeds, herbs, and lime wedges on the side. For added protein, I love topping mine with a fried egg or some crispy tofu. And if you’re craving more heat, a drizzle of Sriracha is a perfect finishing touch.

Step 8: Store any leftovers in a lidded container in the fridge for up to three days—this dish reheats beautifully!

Servings and Timing

This Thai Vegetable Fried Rice with Cashews Recipe makes about 6 hearty servings—perfect for sharing with family or meal-prepping for the week. Prep time is roughly 10 minutes, mostly slicing and prepping veggies and aromatics. The cooking itself takes around 20 minutes, including roasting the cashews. Altogether, from start to finish, you’re looking at about 30 minutes total time. There’s no special resting or cooling time required beyond using day-old rice, which I recommend for the best texture.

How to Serve This Thai Vegetable Fried Rice with Cashews Recipe

Inside a large black pot with green handles, there are three visible layers of food. The bottom layer is fried rice, which is light brown with pieces of red pepper mixed in. The middle layer contains bright green peas on the left side. The top layer, on the right side, is made of fresh broccoli florets that are light to medium green. A wooden spoon with a light brown handle is inside the pot, resting on the fried rice. The pot is placed on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Thai Vegetable Fried Rice with Cashews, I love pairing it with sides that complement its fresh, nutty, and slightly spicy profile. A simple cucumber salad tossed in a tangy vinaigrette or pickled vegetables adds a refreshing crunch that balances the rich sesame oil and cashews perfectly. For something heartier, grilled chicken skewers or a light fried fish work wonders alongside this dish.

Garnishing is my favorite part—I always pile on fresh green onions, toasted sesame seeds, and a handful of chopped Thai basil or cilantro leaves to brighten the plate. Lime wedges are a must for that extra citrus brightness that really awakens the flavors. For presentation, serving the fried rice in wide, shallow bowls helps showcase the colorful veggies and cashews, making it look as good as it tastes. The portions are generous enough to satisfy even hungry appetites, but you can keep them moderate for a lighter meal.

As for drinks, this dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry Riesling if you want to keep things elegant. On casual nights, I enjoy it with a cold Thai iced tea or a zesty ginger-lime mocktail to highlight those bright lime and fresh herb notes. Whether you’re serving this at a family dinner, a relaxed party, or just a weeknight meal, it’s best enjoyed warm so all the flavors mingle perfectly and the rice stays fluffy.

Variations

I love customizing this Thai Vegetable Fried Rice with Cashews Recipe to suit different moods and dietary needs. For a gluten-free version, simply stick with tamari (which is naturally gluten-free) and skip any soy sauces that contain wheat. Vegan friends will appreciate how this recipe is already plant-based with the option to top it with tofu instead of eggs. For carnivores, adding some shrimp or chicken breast diced into small pieces works beautifully.

Flavor-wise, if you want to experiment, try swapping the cashews for roasted peanuts or even almonds for a different crunch texture. You can play around with the veggies too—adding shredded carrots, snap peas, or baby corn brings a new dimension of color and sweetness. I sometimes add a splash of coconut aminos for a subtly sweet, savory touch that complements the spices nicely.

In terms of cooking methods, if you don’t have a Dutch oven, a large wok or heavy-bottom frying pan works perfectly. Just make sure to keep the heat relatively high and keep stirring consistently to avoid sticking. For extra smoky flavor, finishing the dish on high heat for a minute or two can create that authentic “wok hei” taste that I adore. Each tweak brings a new twist to this favorite, making it wildly versatile.

Storage and Reheating

Storing Leftovers

Once I have leftovers of this Thai Vegetable Fried Rice with Cashews Recipe, I always store them in airtight containers or reusable silicone storage bags to keep flavors locked in and prevent moisture loss. It keeps well in the fridge for up to three days, and I find that the flavors actually deepen after resting overnight. Just be sure to cool the rice completely before sealing to avoid condensation and sogginess.

Freezing

If you want to freeze portions, this fried rice handles freezing quite well. I recommend portioning it into freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible to avoid freezer burn. It can keep frozen for up to two months. When frozen, the texture of some veggies may soften slightly, but once reheated with care, it still tastes fantastic and convenient for quick meals.

Reheating

The best way I’ve found to reheat leftover fried rice is in a wok or skillet on the stovetop over medium heat. Add a splash of water or broth to help loosen the rice and stir frequently until it’s heated through and piping hot. Avoid microwaving if possible because it can sometimes make the rice clump and lose that nice fluffy texture. If using a microwave, cover the dish with a damp paper towel to retain moisture and reheat in short bursts, stirring in between.

FAQs

Can I use white rice instead of jasmine rice for this recipe?

Absolutely! While jasmine rice is my favorite for its floral aroma and slightly sticky texture, plain long-grain white rice or even brown rice can work. Just keep in mind that brown rice will require a bit longer cooking time initially and may change the dish’s overall texture slightly.

What if I don’t have liquid aminos—can I substitute something else?

Yes, liquid aminos add umami and a bit of saltiness, but if you don’t have it, you can simply use more tamari or soy sauce. Just adjust the amounts to your taste, since soy sauce tends to be saltier. Coconut aminos are another great alternative if you want a slightly sweeter, soy-free option.

Can I make this recipe spicier or milder?

Definitely! The red chili flakes lend a medium heat that’s about a 3 out of 5 on my spice scale. To spice it up, add more chili flakes or a drizzle of Sriracha at the end. For a milder version, reduce or omit the chili flakes, and rely on fresh herbs and lime to keep the dish flavorful without heat.

Is leftover Thai Vegetable Fried Rice good for meal prep?

Yes, this recipe is fantastic for meal prep! It keeps well refrigerated for a few days and freezes well too. Just be sure to store it properly, reheat it thoroughly, and add fresh garnishes like herbs or lime wedges when serving to brighten it up.

Can I add protein to this dish?

Absolutely—this dish is super versatile. I often add a fried egg on top for a quick protein boost, or toss in some cubed tofu cooked separately for a vegan option. Shrimp or shredded chicken also go beautifully if you want to make it more substantial.

Conclusion

I hope you feel inspired to try this Thai Vegetable Fried Rice with Cashews Recipe—it truly is one of those meals that never fails to impress me and my family. It’s vibrant, flavorful, and satisfying, with just the right blend of textures and seasonings. Whether you’re making it for a busy weeknight dinner or a casual gathering, it’s sure to become a favorite in your recipe rotation just as it has in mine. Give it a go and enjoy every delicious bite!