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Thai Vegetable Fried Rice with Cashews

Traci York | Vanilla And Bean
  • 30 minutes
  • Serves 6


1 cup

Cashews (whole, raw)

5 tbsp

Toasted Sesame Oil

1 1/2 cups

Yellow or Purple Onion (large dice - about 1 medium onion)

1 cup

Shiitake or Crimini Mushrooms (sliced or large dice, stems removed)

1 cup

Red Bell Pepper (large dice - about 1 medium pepper)

1 tbsp

Fresh Garlic (microplaned)

1 tbsp

Fresh Ginger (microplaned)

2 tsp

Red Chili Pepper Flakes (this is spicy(ish) around spicy 3! )

4 tbsp

Tamari (divided, plus more for serving)

2 tbsp

Liquid Aminos* (see note) (or more Tamari)

1 tbsp

Brown Sugar

4 cups

Jasmine Rice ** (see note) (cooked, and chilled (day old works best here - see note)*)

4 cups

Broccoli Florets (cut to bite size)

1 cup

Sweet Peas (frozen)



2 tbsp

Thai Basil (chopped, or to taste )

lime wedges

green onions

sesame seeds


plenty of chopped thai basil or cilantro

fried egg or prepared tofu (on the top)

1 person Recommend This Recipe