There’s nothing more satisfying than a colorful bowl of fried rice loaded with vegetables, crunchy cashews, and bold Thai flavors.

This Thai Vegetable Fried Rice with Cashews is fragrant, slightly spicy, and perfect for a quick, wholesome meal that’s both filling and fresh.

Why You’ll Love This Recipe

It’s packed with vegetables, protein-rich cashews, and aromatic herbs.

Uses day-old rice for the perfect texture—no mushy fried rice here.

Customizable with your favorite veggies or protein.

Makes a healthy, balanced dish that works for lunch, dinner, or meal prep.

What You’ll Need (Ingredient Highlights)

Cashews bring crunch and a nutty flavor that ties everything together.

Jasmine rice gives a fluffy, fragrant base.

Fresh ginger, garlic, and chili flakes add heat and aromatics.

Tamari and liquid aminos create depth and umami flavor.

Broccoli, peas, mushrooms, and bell pepper add color and nutrition.

Thai basil or cilantro provides a refreshing herbal finish.

Pro Tips Before You Start

Use day-old, chilled rice for the best fried rice texture.

Toast cashews until golden to bring out their flavor.

Chop vegetables into similar-sized pieces for even cooking.

Don’t skip the lime juice—it brightens up all the flavors.

How to Make Thai Vegetable Fried Rice with Cashews

Step 1 – Toast the cashews

Preheat oven to 350°F (180°C).

Spread cashews on a baking sheet and bake 12–14 minutes until golden and fragrant.

Cool and set aside.

Step 2 – Cook the vegetables

Heat sesame oil in a Dutch oven until shimmering.

Add onions and sauté 2 minutes.

Add mushrooms and stir-fry 2 minutes, then add bell peppers and cook 2 minutes more.

Stir in garlic, ginger, and red chili flakes, cooking 1 minute.

Step 3 – Add sauces and rice

Stir in 2 tablespoons tamari, liquid aminos (or more tamari), and brown sugar.

Add chilled rice and stir-fry 4–5 minutes, scraping the bottom to coat evenly.

Add a splash of water if needed to deglaze.

Step 4 – Add broccoli and peas

Stir in broccoli florets and frozen peas.

Cook on low 5–8 minutes until broccoli is tender-crisp.

Adjust seasoning with more tamari if desired.

Step 5 – Finish the dish

Squeeze in lime juice, stir in toasted cashews and Thai basil. Toss well.

Step 6 – Serve

Spoon into bowls. Garnish with green onions, sesame seeds, lime wedges, or extra herbs.

Add fried eggs or tofu if desired.

What to Serve Them With

Pair with crispy tofu for added protein.

Serve with a fried egg on top for a Thai-style touch.

Enjoy alongside spring rolls or a light cucumber salad.

Variations / Substitutions

Use cauliflower rice for a lower-carb version.

Swap cashews for peanuts or almonds.

Add extra veggies like carrots, zucchini, or baby corn.

Adjust spice level by adding more or fewer chili flakes.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat in a skillet with a splash of water or oil for best texture.

Not recommended for freezing, as rice can turn mushy.

FAQs

Can I make this gluten-free?
Yes, just use tamari instead of soy sauce or liquid aminos.

Can I use freshly cooked rice?
Day-old rice works best, but you can spread fresh rice on a tray and chill it for 1–2 hours before using.

What protein can I add?
Tofu, chicken, or shrimp work beautifully in this recipe.

Is this dish very spicy?
It has a mild heat, but you can reduce or increase chili flakes as desired.

Can I use frozen vegetables?
Yes, but add them later in cooking to avoid excess water.

What herbs work best besides Thai basil?
Cilantro is a great substitute if Thai basil is unavailable.

Final Thoughts

This Thai Vegetable Fried Rice with Cashews is the perfect balance of spicy, savory, and fresh flavors.

With crunchy nuts, tender veggies, and fluffy rice, it’s a wholesome meal that’s easy to make and endlessly versatile.

The Boat Shed Kitchen

Thai Vegetable Fried Rice Cashews

This Thai Vegetable Fried Rice with Cashews is a vibrant, nutrient-packed dish that brings together toasted cashews, fresh vegetables, day-old jasmine rice, and bold Thai flavors. It’s quick, colorful, and perfect for a weeknight dinner or meal prep!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 cup 145 g cashews, whole, raw
• 5 tablespoons 55 g toasted sesame oil
• 1½ cups 150 g yellow or purple onion, large dice (about 1 medium onion)
• 1 cup 60 g shiitake or cremini mushrooms, sliced or diced, stems removed
• 1 cup 140 g red bell pepper, large dice (about 1 medium pepper)
• 1 tablespoon fresh garlic microplaned
• 1 tablespoon fresh ginger microplaned
• 2 teaspoons 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 g jasmine rice, cooked and chilled (day-old works best)
• 4 cups 300 g broccoli florets, bite-sized
• 1 cup 105 g frozen sweet peas
• ½ lime
• 2 tablespoons Thai basil chopped (or cilantro)

Method

 

1. Preheat oven to 350°F (180°C). Toast cashews 12–14 minutes until golden. Cool and set aside.
2. Heat sesame oil in a Dutch oven. Sauté onions 2 minutes.
3. Add mushrooms, cook 2 minutes.
4. Add bell peppers, cook 2 minutes more.
5. Stir in garlic, ginger, and chili flakes; cook 1 minute.
6. Stir in 2 tablespoons tamari, liquid aminos, and brown sugar. Add chilled rice.
7. Stir-fry 4–5 minutes until coated. Add water if needed to deglaze.
8. See full steps with tips & photos → https://theboatshedcafe.com/thai-vegetable-fried-rice-cashews/

Notes

• Day-old rice works best as it keeps the dish from turning mushy.
• You can substitute Thai basil with cilantro if unavailable.
• Add tofu or scrambled eggs for extra protein.