Savoury Fried Rice is a real crowdpleaser. This isn’t your average fried rice – we’re amping up the flavours with garlic, chilli, cashews, and toasted coconut. Packed with veggies like cabbage and green beans, it’s a delicious way to sneak in some greens. Best of all? It comes together in under 30 minutes for an easy weeknight dinner win.
About the Recipe
You’ll love how this Savoury Fried Rice transforms simple pantry ingredients into an incredibly flavourful meal. The garlic-chilli base provides a warm, aromatic kick while the cashews and toasted coconut add an irresistible crunch. We’re using basic greens, but the bold seasonings make them taste amazing.
Why You’ll Love This Recipe
This dish is the total package – nourishing veggies, satisfying carbs from the rice, a little protein from the egg, and so much flavour. The contrasting textures from crispy elements like nuts and cabbage make every bite exciting. Plus, it’s vegan if you skip the egg and use veggie stock. You can easily adjust the spice level too.
Savoury Fried Rice
Savoury Fried Rice
Ingredients
- 2 tbsp Vegetable Oil
- 2 cloves Garlic (finely chopped)
- 1 small Fresh Red Chilli (seeded and finely chopped)
- 1/2 cup Cashew Nuts (toasted)
- 2/3 cup Coconut (desiccated, toasted)
- 1/2 tsp Palm Sugar
- 2 tbsp Light Soy Sauce
- 1 tbsp Rice Vinegar
- 1 Egg
- 1 cup Green Beans (sliced)
- 1/2 Spring Cabbage (shredded)
- 1 Rice (cooked)
- Lime Wedges (to garnish/serve)
Instructions
- Heat the oil in a large, heavy pan. Add the garlic and cook over a medium to high heat until golden. Do not let it burn or it will taste bitter.
- Add the red chilli, cashew nuts and toasted coconut to the pan and stir-fry briefly, taking care to prevent the coconut from scorching. Stir in the sugar, soy sauce and rice vinegar. Toss over the heat for 1-2 minutes.
- Push the stir-fry to one side of the wok or pan and break the egg into the empty side. When the egg is almost set, stir it into the garlic and chilli mixture with a wooden spatula.
- Add the green beans, greens and cooked rice. Stir over the heat until the greens have just wilted, then spoon into a dish to serve.
- Offer the lime wedges separately for squeezing over the rice.
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Frequently Asked Questions
Can I use brown rice instead of white?
Without a doubt. Brown rice has more fibre and nutrients. Just make sure to cook it separately first since it requires longer cooking times. Then follow the recipe as written, using the appropriate amount of pre-cooked brown rice.
What can I use instead of eggs?
To keep it vegan, you can just omit the egg. Or try scrambling in some firm tofu instead for added protein.
Is there a way to make it spicier?
Yes. Leave some or all of the chilli seeds in for extra heat. You can also add a pinch of cayenne pepper or chilli garlic sauce.
How should I store any leftovers?
Let the fried rice cool completely, then transfer to an airtight container and refrigerate for 3-4 days. You may need to add a small splash of water or broth when reheating to re-moisten the rice. Avoid freezing if possible.
What kind of cabbage is best?
I prefer using green or savoy cabbage, but regular white cabbage works too. The idea is to use something with a nice crunchy texture that will hold up to the stir-fry heat.
