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Curry Fried Rice with Cashews

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Curry Fried Rice with Cashews

Curry Fried Rice with Cashews

Jessica Braider
Curry powder is one of my favorite spice blends because it adds so much flavor and an exotic flare to simple recipes. The inspiration for this Curry Fried Rice came from PBS Food blogger Marc Matsumoto of No Recipes. He recommends adding chopped ham, but we made a vegetarian version with cashews for protein, and added red bell pepper for color.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings


  • 1 1/4 - 1 1/2 cups white or quick-cooking brown rice cooked to yield 4 cooked rice
  • 1 Tbsp. canola or vegetable oil
  • 2 eggs beaten
  • 1/2 yellow onion finely diced about 3/4 cup
  • 1 - 2 carrot finely diced about 1/2 cup
  • 1/2 red bell pepper finely diced about 1/2 cup
  • 1/3 cup cashews
  • 1 Tbsp. curry powder
  • 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 scallions dark green parts only, thinly sliced


  • Cook the rice if necessary and let it cool (you can cook the rice up to a day in advance). Heat 1/2 the oil in a large nonstick skillet or wok over medium-high heat and swirl it around the pan to coat it.
  • Add the eggs and cook them while breaking them up with a spatula until they are just cooked, 1 – 2 minutes. Transfer it to a small bowl.
  • Add the remaining oil to the pan, swirl it around, and add the onions, carrots, peppers, and cashews. Stir-fry them until the carrots are tender, 3 – 4 minutes.
  • Add the rice, eggs, curry powder, soy sauce, and scallions and toss it all gently and thoroughly until the flavors are combined. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Place 1 1/4 cups uncooked rice and 2 1/2 cups water or broth (if using white rice), or 2 3/4 cups water or broth (if using brown rice) in the slow cooker. Omit the oil, and add all other ingredients. Cook for 5 – 6 hours on low or 2 1/2 - 3 hours on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook and refrigerate the rice, beat and refrigerate the eggs, dice the onion, carrots, and bell peppers, slice the scallions, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Season it with plenty of freshly ground black pepper, and with a few dashes of sriracha Asian hot sauce.
Tip: While it’s perfectly fine to use just-cooked and chilled rice, this is a great opportunity to use up leftover rice from the prior night’s dinner. Refrigeration firms the texture of the starch in the rice so it doesn’t get gummy when you reheat it in the skillet or wok. Rice also freezes well; watch Aviva's tips for freezing and reheating rice.
Nutritional Information Per Serving (% based upon daily values): Calories 429, Total Fat: 14g, 21%; Saturated Fat: 3g, 12.5%; Cholesterol: 93mg, 31%; Sodium: 430mg, 18%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 5g, 20.5%; Sugar: 5g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
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