Veggie Kaju Rice

Veggie Kaju Rice


1 person made this

About this recipe: Basmati and veggies stir fried into a speedy dish for lunch or dinner. Nuts and seeds make this a complete meal and it's also a great side dish for grilled meats or fish. Delicious!

Jan Cutler

Serves: 4 

  • 250g basmati rice, rinsed
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 2 tsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 225g carrots, peeled, halved lengthways and thinly sliced
  • 300g onions, thinly sliced
  • 150g cabbage, thinly sliced
  • 1 large garlic clove, crushed
  • 1 large fresh red chilli, seeded and sliced, or 1/2 tsp crushed chilli flakes
  • 75g cashew nuts
  • 75g mixed toasted seeds

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Add the rice to a pan of boiling water and boil for 10 minutes or until the grains are tender. Drain. Meanwhile, mix together the soy sauce, sherry and sesame oil in a small bowl and set this mixture aside.
  2. While the rice is cooking, heat a large frying pan with the vegetable oil and stir-fry the carrots and onions for 2-3 minutes or until softened. Add the cabbage, garlic and chilli, and stir-fry for 2-3 minutes. Stir in the soy sauce mixture and the cashew nuts. Season to taste.
  3. Mix the hot rice into the pan. Sprinkle with the seeds and fork through.


You can vary the vegetables as you like depending on what is available. Try strips of turai, brinjal, peppers, or fennel.

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