How long does broccoli cashew fried rice [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can broccoli cashew fried rice [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is broccoli cashew fried rice [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does broccoli cashew fried rice [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is broccoli cashew fried rice [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Broccoli Cashew Fried Rice
[Vegan]

SG By: Sarah Gory

Author Bio

Whole foods recipes for the entire family. My name is Sarah. I'm a writer, home cook,... Read More

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Broccoli Cashew Fried Rice [Vegan]

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Ingredients You Need for Broccoli Cashew Fried Rice [Vegan]

For the Stir-Fry:

2 small brown onions
1 small head broccoli
1/2 cup jasmine rice, cooked and cooled
1/3 cup toasted cashews
Sunflower oil, to cook

For the Sauce:

2 tablespoons tamari
1 tablespoons water
1 teaspoon brown rice syrup
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon red miso paste
1/2 teaspoon red chili flakes
1/2 teaspoon grated ginger

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How to Prepare Broccoli Cashew Fried Rice [Vegan]

Start off by preparing the sauce. In a jar or bowl, whisk together all of the ingredients until fully combined. Set aside.
Peel and halve the onions, then thinly slice. Chop the broccoli into tall, thin florets, cutting any remaining stem into thin strips.
Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in.
Cook the onion for some 6-8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). Add the broccoli and continue to cook, tossing regularly, for another 4-5 minutes.
At this point, throw in the cooled rice and half of the sauce (if the rice is clumping, break it apart with your spoon).
Toss continually to ensure the rice doesn’t stick and the sauce is evenly distributed. As soon as the rice is heated through and there is no sauce pooling at the bottom of the wok, which shouldn’t take more than 4 or 5 minutes, remove from the heat.
Have a taste and if you feel it needs it, stir through more of the sauce.
Divide between two bowls, top with the cashews, and eat immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.