Thai Vegetable & Cashew Fried Rice

Thai Vegetable & Cashew Fried Rice
Sawadee ka! A Thai inspired vegetable fried rice, with cashews and an omelette side. This dish is reminiscent of sitting by the pool on many a vacation, in the balmy heat of summer.
Traditionally white rice is used, I have substituted with brown rice.

This dish is perfect for leftover rice and is cooked in a matter of minutes.


Serves 2

Fried rice

1 cup cooked brown rice
1 garlic clove diced
1 tsp turmeric ground
1 tsp organic virgin coconut oil
1/2 red onion diced
1 small carrot cubed
1 small zucchini cubed
1/4 cup raw cashew nuts (roast for 10 mins in a moderate oven)
2 spring onions sliced
2 tbsp organic tamari sauce
1/2 tsp white pepper ground
pinch of himalayan sea salt

1tsp vegetable oil
2 lightly beaten eggs
1 spring onion
pinch of himalayan sea salt
cracked black pepper


Step 1.

Prepare the cooked rice in a bowl. Mix through the tamari sauce and white pepper.
In a wok on a medium heat, fry the onion in the coconut oil for 2 mins.
Add the garlic, turmeric and stir.
Add all of the vegetables and the cashew nuts.
Fry for another 1-2 mins and add the seasoned rice.
Add the spring onions. Sprinkle with sea salt.
Combine well.

Step 2.
Add the vegetable oil to a small frypan. Add the beaten eggs, sea salt and cracked black pepper.
When almost cooked, sprinkle with spring onion.
Flip quickly and take off the heat.

Serve omelette rolled as an accompaniment to the rice.

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