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Thai Vegetable Fried Rice with Cashews Recipe

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4.1 from 11 reviews

This Thai Vegetable Fried Rice with Cashews is a vibrant, savory dish featuring a medley of fresh vegetables, fragrant jasmine rice, and toasted cashews, all stir-fried to perfection with garlic, ginger, and a touch of spice. Ideal for a quick and nourishing meal, it balances savory, sweet, and tangy flavors enhanced by tamari and lime, and can be topped with fried eggs or tofu for added protein.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Cashews and Oils

  • 1 cup (145 grams) Cashews (whole, raw)
  • 5 tablespoons (55 grams) Toasted Sesame Oil

Vegetables and Aromatics

  • 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)

Spices and Condiments

  • 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

Rice and Extras

  • 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)

Instructions

  1. Toast Cashews: Preheat your oven to 350°F (180°C). Spread the cashews evenly on a baking pan and toast them for 12 to 14 minutes until they become fragrant and golden. Remove from oven and set aside to cool.
  2. Sauté Vegetables: Heat the toasted sesame oil in a large Dutch oven until shimmering. Test the heat by tossing in a piece of onion; it should start frying immediately. Add the diced onions and sauté for 2 minutes over medium heat. Incorporate the mushrooms and continue stir-frying for another 2 minutes. Add the red bell peppers and stir-fry for an additional 2 minutes.
  3. Add Aromatics and Seasonings: Mix in the microplaned garlic, ginger, and red chili pepper flakes, sautéing the mixture for one minute on medium-low heat. Stir in 2 tablespoons of tamari, 2 tablespoons of liquid aminos (or additional tamari), and the brown sugar. Combine well to meld flavors.
  4. Incorporate Rice: Spoon the cooked, chilled jasmine rice into the Dutch oven, stirring and stir-frying for 4 to 5 minutes. Scrape the bottom occasionally to prevent sticking and ensure the rice is evenly coated with oil and seasonings. If sticking occurs, add a few tablespoons of water to deglaze the pan.
  5. Add Broccoli and Peas: Fold in the broccoli florets and sweet peas, stirring to distribute evenly. Cook on low heat, stirring occasionally, for 5 to 8 minutes until the broccoli is tender-crisp or reaches your desired tenderness.
  6. Adjust Seasoning and Final Touches: Taste the fried rice and adjust the seasoning by adding up to 2 more tablespoons of tamari if needed, which also helps to deglaze the pan. Squeeze half a lime over the rice, then gently stir in the toasted cashews and fresh Thai basil or cilantro. Add more herbs according to your preference.
  7. Serve: Scoop the fried rice into serving bowls and garnish with green onions, sesame seeds, extra herbs, and lime wedges. Top with fried eggs or prepared tofu if desired. For extra heat, serve with Sriracha on the side.
  8. Storage: Store any leftovers in a lidded container in the refrigerator for up to three days.

Notes

  • Using day-old chilled jasmine rice is crucial to prevent the fried rice from becoming mushy.
  • Liquid aminos can be substituted with tamari or soy sauce, but tamari is preferred for a gluten-free option.
  • If you prefer less heat, reduce the amount of red chili pepper flakes or omit entirely.
  • For a vegan option, serve topped with prepared tofu instead of fried eggs.
  • Adding a few tablespoons of water during stir-frying helps deglaze the pan and prevent rice from sticking.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://dishiary.com/thai-vegetable-fried-rice-with-cashews-recipe/