Fried Rice with Cashews

Melissa King Entrees, Recipes

My husband makes the best fried rice.  This is his fried rice with cashews.  I recently posted about his Stir Fried Quinoa, which is also delicious.  That day, we were out of some of the main ingredients so he improvised.  This is the real version.

fried rice watermark 3

I could literally eat this entire bowl.  Since there is wild rice as well as cashews, this can be considered a full meal and not just as side dish.  It would a great Meatless Monday dish.  This is also a meal that comes together in minutes.  I am all about easy meals.

Fried Rice with Cashews

Fried Rice with Cashews

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Prep Time 20 min Cook Time 20 min

Ingredients

  • 2 1/2 cups cooked rice (we used wild rice)
  • 1/2 yellow onion rough chopped
  • 3 stalks celery chopped
  • 1 cup chopped carrots
  • 1 cup edamame (cooked)
  • 2 tsp umeboshi plum vinegar
  • 3 T soy sauce, tamari or bragg's aminos (tamari is gluten free)
  • 1 T mirin
  • Juice of 1/2 lime
  • 2 T toasted sesame oil
  • 1/2 cup cashews chopped
  • 1 tsp garlic powder

Instructions

  1. In a pan, saute all the ingredients except the rice and cashews, for about 7 minutes on medium high heat.
  2. Add the rice and cashews and cook for another 5 minutes, stirring frequently. That’s it. Enjoy!

by

Recipe Notes

If you use raw cashews, you may want to toast them for a few minutes to bring out more flavor.

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37 thoughts to “Fried Rice with Cashews”

  4. Please could you tell me if I could make this in a crock pot or 2 days ahead then heat in a crockpot.. I would also times it by 7.. Thanks
    Reply
    1. Edamame are soybeans. They can also be replaced with peas if you avoid soy. Mirin is a Japanese cooking wine. You can find it in the Asian sections of most grocery store. It ads a bit of sweetness to balance out the saltiness of the soy sauce.
      Reply
  7. Hi there! Thanks for all the great recipes! I was planning to make this tonight, but do not have the miren or plum vinegar. Any suggestions on what I could substitute? I do have rice vinegar on hand... Also, many of your recipes call for dates. Are dried dates okay? And, if so, do you soak first? Thanks!!
    Reply
    1. Dried dates are fine. That is what I use. If you have a high powered food processor, then there is no need to soak them. The mirin adds a little sweetness to the dish. You might be able to mix some rice vinegar with a tiny amount of sugar to get something similar? I hope you enjoy the recipe. It's one of my faves.
      Reply
  8. Once again, awesome. Once again, I am very glad that I found your site. For the past 7 month's I've been cutting the high reliance of meat out of my diet - only having it once a day, at most. But I don't miss it much when I can get great tasting meals, made of nuts and/or nut butter. At the same time, I added chicken to this dish because its been a while since I've eaten chicken. I look forward to trying the next recipe.
    Reply
  9. So delicious! Even our picky kids ate some of it. I love how versatile it will be. We can use whatever vegies we have on hand.
    Reply
  11. Made this for dinner last night and another batch for lunch today since I had extra rice. Loved it!! So easy to make!
    Reply
  12. I love love love your website! So informative! Question on the sesame oil- could I just use grape seed or olive oil instead? I already have those 2 on hand
    Reply
  13. I just made this for dinner and it was absolutely delicious! I didn't have any wild rice so I used basmati rice and not a grain was left! Thank you!
    Reply
  14. Hi, could you sub the umeboshi plum vinegar for apple cider vinegar? I can't seem to fine the plum vinegar anywhere. Or is there another vinegar I could use?
    Reply
    1. I am not sure apple cider vinegar will work. You can probably omit it? I get the umi vinegar at Whole Foods in the Asian section.
      Reply
  16. Made this for lunch today. Used snow peas instead of edemame. I had to use rice wine vinegar and no Moran but it was atill very tasty although a little tart. That probably due to not having right ingredient. I will make it again. Live 75 miles out in west Texas from any good grocers.
    Reply
  17. Made this tonight, and it was delcious!! We have cashew and sesame seed allergies in our house, so subbed peanut oil for sesame oil and peanuts for cashews. This is definitely joining our dinner rotations. Thank you!
    Reply
  18. Pingback: Fried Rice with Cashews | My Whole-Foods Plant-Based Kitchen
  19. Pingback: Fried Rice with Cashews | Our Home And Garden Scrapbook

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