Vegetable Fried Rice With Cashews

Ingredients

• 30 ml (2 tablespoons), dividedvegetable oil
• 270 g (3 cups)broccoli florets
• 227 g (8 oz), slicedmushrooms
• 2 packages, cooked according to the packet directionsboil-in-a-bag brown rice
• 70 g (½ cup)roasted cashews
• 2 large, beateneggs
• 60 ml (¼ cup)soy sauce
• 10 ml (2 teaspoons)sesame oil
• ¼ teaspoonpepper
• 60 g (¼ cup)creamy peanut butter
• 15 ml (1 tablespoon)water
• 15 ml (1 tablespoon)rice vinegar
• 1 tablespoonsesame seeds

Instructions

1. 1

   Cook the vegetables

   Heat 15 ml (1 tablespoon) of the vegetable oil in a large frying pan over medium-high heat. Add the broccoli and mushrooms and cook for 6–10 minutes, until they begin to brown and the mushrooms are soft. Remove them from the pan.

2. 2

   Mix the dressing

   Meanwhile, whisk the peanut butter with 30 ml (2 tablespoons) of the soy sauce, the water, vinegar and sesame seeds in a measuring jug or bowl until combined. Set aside.

3. 3

   Brown the rice

   Add the remaining 15 ml (1 tablespoon) of oil to the hot pan. Stir in the cooked rice and cashews, and cook for a couple of minutes, until the rice and nuts begin to brown.

4. 4

   Scramble the eggs

   Push the rice to one side of the pan and add the beaten egg to the space. Scramble it there, then mix it through the rice once cooked.

5. 5

   Combine the mixture

   Once the egg is cooked and mixed in, add the remaining 30 ml (2 tablespoons) soy sauce, the cooked broccoli and mushrooms, sesame oil and pepper. Stir to combine.

6. 6

   Add the dressing

   Pour the peanut butter dressing over the rice and stir until everything is evenly coated.

7. 7

   Serve straight away

   Serve the fried rice immediately.

What is vegetable fried rice?

Fried rice is a familiar way to cook rice quickly in a hot pan with other ingredients; this American-style version combines brown rice with vegetables, egg and cashews. Its creamy peanut butter dressing sets it apart from the more typical soy-seasoned versions.

Broccoli and mushrooms provide savoury, tender bites, while the rice and cashews are cooked until they start to brown. Adding the dressing at the end helps coat the ingredients without cooking the peanut butter for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 13g protein, 21g carbs, 24g fat.

The brown rice supplies most of the carbohydrates, while the vegetable oil, sesame oil, cashews and peanut butter contribute much of the fat. Eggs, cashews and peanut butter provide protein, with smaller contributions from the rice and vegetables. For a balanced plate, pair a portion with extra fresh or lightly cooked vegetables.

The ingredients that shape the dish

Brown rice: Cook it according to the packet directions before it goes into the pan. It forms the hearty base and is easier to brown when it is already cooked.

Broccoli and mushrooms: These cook together first, giving the mushrooms time to soften and the vegetables a chance to begin browning before they are mixed with the rice.

Cashews and peanut butter: Roasted cashews add crunch, while creamy peanut butter makes a thick, nutty dressing. Soy sauce and rice vinegar balance that richness with savoury and sharp notes.

Brown without overcrowding

Vegetables first: Cook the broccoli and mushrooms in a single layer as much as the pan allows, and leave them undisturbed briefly between stirs so they can brown. Remove them before adding the rice.

Rice next: Give the rice and cashews a couple of minutes in the hot pan to pick up colour. Stir enough to prevent sticking, but avoid constant agitation that stops them from browning.

Scramble the egg in the pan

Clear a space: Push the rice to one side before adding the beaten egg. This gives the egg room to scramble rather than coating the rice as soon as it hits the pan.

Mix it through: Once the egg is cooked, fold it into the rice before adding the vegetables and remaining seasonings. This helps distribute it throughout the dish.

Get the dressing smooth

Whisk patiently: Peanut butter can take a little effort to combine with the soy sauce, water and vinegar. Keep whisking until the mixture comes together before setting it aside.

Add it at the end: Pour the dressing over the combined rice mixture and stir until coated. The finished rice should look glossy, with the sauce spread across the ingredients rather than pooled in one spot.

Watch the timing

Vegetables: The recipe allows 6–10 minutes for the broccoli and mushrooms. Use their colour and softness as your cues, since the time can vary with the size of the pieces and the heat of the pan.

Rice and cashews: A couple of minutes is enough to start browning them. Have the egg, cooked vegetables and seasonings ready so you can move on without leaving the rice unattended.

Serve it while hot

This fried rice is served immediately, while the rice is hot and the cashews still have some crunch. It can stand on its own as a meal, or you can serve it with a simple side of fresh vegetables.

Keep any accompanying side lightly dressed so it does not compete with the creamy, savoury peanut sauce.

Recipe notes & tips

• Cook the rice according to its packet directions before starting the frying steps.
• Have the dressing ingredients measured and ready while the vegetables cook.
• Use a large frying pan so the vegetables and rice have room to brown.
• Whisk the peanut butter dressing until smooth before pouring it over the rice.
• Serve as soon as everything is coated to keep the cashews from softening too much.

Variations

• Add extra vegetables: Stir in another quick-cooking vegetable alongside the broccoli and mushrooms.
• Use another nut: Replace the cashews with roasted peanuts for a different crunch.
• Make it spicier: Add chilli to the dressing to bring heat to the creamy sauce.
• Try white rice: Use cooked white rice in place of the brown rice.
• Finish with herbs: Scatter chopped fresh herbs over the rice just before serving.

Common mistakes to avoid

• Adding uncooked rice: Cook it according to the packet directions first so it can brown in the pan.
• Crowding the vegetables: They may soften without browning; use a large pan and cook in batches if needed.
• Skipping the dressing whisk: Peanut butter can remain lumpy; whisk until the mixture comes together.
• Scrambling over the rice: The egg can coat the grains unevenly; clear a space in the pan to cook it first.
• Leaving the finished rice to stand: The cashews can lose their crunch; serve it immediately.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a pan or microwave; add a small splash of water if the rice seems dry.

Frequently asked questions