This post may contain affiliate links. Please see my disclosure policy
Vegetable Fried Rice– a fried rice with cashews, and vegetables mixed with a creamy peanut butter dressing. An easy and delicious meal!
This Vegetable Fried Rice is a little different than the traditional Chinese version as it is mixed with a creamy peanut butter dressing. The added cashews give it crunch and is the perfect pairing for a hearty and delicious recipe.
Quick and easy Asian Style Recipes are some of my favorite to make. It is so much better than take out, and you get to use whatever ingredients that you like! Like Cauliflower Shrimp Fried Rice, you can make it lower in carbs and still get a lot of the same flavors.
For this fried rice with cashews I used boil-in-a-bag brown rice, to bump up the nutty flavor of the dish. You really can use any rice you want, this is just a shortcut to getting brown rice done quickly.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Oil
- Broccoli Florets – you can use fresh or frozen
- Mushrooms – I used white mushrooms, but any type works
- Boil-In-A-Bag Brown Rice – you can use any rice at all that you like! Just cook and follow the recipe
- Cashews
- Eggs
- Soy Sauce – you can use low sodium if you are watching your salt
- Sesame Oil
- Black Pepper
- Creamy Peanut Butter
- Water
- Rice Vinegar
- Sesame Seeds
How To Make Vegetable Fried Rice
- Cook Veggies. In a large skillet heat the oil and sauté the broccoli and mushrooms for 6-10 minutes, until they are starting to brown and the mushrooms are soft. Remove from the skillet and keep warm.
- Make Dressing. While the vegetables are cooking, in a liquid measuring cup or bowl whisk together peanut butter, soy sauce, water, vinegar and sesame seeds until it comes together. Set aside.
- Make Fried Rice. In the hot skillet, pour in the rest of the oil as well as the cooked rice and cashews. Cook for a few minutes until the rice and nuts are starting to brown. Push to the side of the pan, and stir in egg. Scramble egg in the open side of the pan. Once scrambled, mix all together.
- Add Vegetables. To the rice add in the cooked vegetables, the rest of the soy sauce, sesame oil and black pepper.
- Add Dressing. Pour peanut butter dressing over the rice and stir until everything is well combined.
Recipe Tips & Tricks
- You can definitely add meat if you want to bulk this up. Chicken or Shrimp or even Pork would be great additions.
- Mix up the veggies. If you aren’t a fan of broccoli or mushrooms, use something else. Cauliflower, bell peppers, snap peas, carrots, or bok chow would be great choices.
- I used creamy peanut butter for this dressing, but you can use crunchy if you want more texture to your rice.
- The recipe calls for cooked boil-in-a-bag rice, just because it is a quick way to get brown rice. But you really just need 4 cups of cooked rice, of ANY TYPE!
- Can’t have peanuts? Use sun butter or wow butter to make the dressing. It gives a creamy nutty flavor that sets this apart from other fried rice recipes, so don’t skip it! You could even up the flavor and use cashew butter for this fried rice with cashews.
It is a partially cooked rice product you can get in most US grocery stores. It speeds up the process of cooking, especially brown rice, which can take awhile. You really just need 4 cups of cooked rice for this recipe, so you can use whatever you have and like.
Absolutely, if you aren’t a fan of cashews you could add peanuts or almonds to the rice.
Yes, when you add the broccoli back to the rice I would add your warmed protein at that time.
Storage
If you have any leftovers, you can store in an airtight container in the fridge for up to 5 days. To reheat just microwave until warm.
Believe it or not rice freezes really well too. So you can divide this into smaller portions and freeze for a quick lunch you can just grab and reheat any time.
More Easy Dinner Recipes
Vegetable Fried Rice With Cashews
Ingredients
- 2 Tablespoons vegetable oil, divided
- 3 cups broccoli florets
- 8 oz mushrooms, sliced
- 2 packages boil-in-a-bag brown rice, cooked according to package directions
- 1/2 cup roasted cashews
- 2 large eggs, beaten
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon pepper
- 1/4 cup creamy peanut butter
- 1 Tablespoon water
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame seeds
Instructions
- In a large skillet heat 1 Tablespoon vegetable oil over medium high heat. Add broccoli and mushrooms and cook for 6-10 minutes until started to brown and mushrooms are soft. Remove from skillet.
- Meanwhile, in a liquid measuring cup or bowl whisk together peanut butter, 2 Tablespoons soy sauce, water, vinegar and sesame seeds until it comes together. Set aside.
- Add remaining 1 Tablespoon oil to the hot skillet. Stir in rice and cashews. Cook for a couple minutes until rice and nuts are starting to brown.
- Push the rice to the side of the pan, and stir in egg. Scramble egg in the open side of the pan. Once scrambled, mix all together.
- Once the egg is cooked and mix in, add remaining 2 Tablespoons soy sauce, the cooked broccoli mixture, sesame oil, and pepper to the rice and mix to combine.
- Pour peanut butter dressing over the rice and stir until everything is evenly coated.
- Serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
.
Looks very nice! Will definitely try this!