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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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.