Fried Rice with Cashews

I swear, My Whole Food Life is a goldmine of tasty recipes. I find many of my favorites from this site! This fried rice with cashews recipe (adapted from a recipe at MWFL) is an easy stir-fry with pretty minimal vegetable chopping. It has a somewhat chewy texture (due to the celery, wild rice, and cashews), and the tamari is the majority of the flavoring without giving it an overly salty taste. 


Servings: 2 large-ish bowls, enough for 2 people as a main entree

  • ½ yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 cup carrots, chopped
  • 1 cup edamame, cooked (you can buy a bag of frozen edamame)
  • 1 tsp. garlic powder
  • 2 tsp. umeboshi plum vinegar (I didn’t add it to mine, but you can add it to yours if you can find it oil-free)
  • 3 tbs. soy sauce, tamari, or Bragg’s Aminos (I used tamari for a gluten-free version)
  • 1 tbs. lime juice (juice of ½ a lime)
  • 1 tbs. rice vinegar (I use Marukan brand salt- and sugar-free vinegar)
  • 2½ cups cooked rice (I liked it with wild rice)
  • ½ cup raw cashews, chopped or whole (I used whole)


Sauté all ingredients, except the rice and cashews, over medium-high heat until the onions are mostly translucent and all vegetables are soft (about 6-8 minutes).

Add the rice and cashews, mix well, and cook another five or so minutes. If there isn’t enough liquid, add a little tamari to keep the vegetables from sticking but don’t overdo it or your fried rice will be too salty.



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