Fried rice with cashews and portobello

Fried rice with cashews and portobello

Leftover rice from the day before, fresh vegetables and nuts, this is what you need to make the best vegan stir-fried rice you've ever eaten!

This stir-fried rice is packed with different textures and flavors and is a very sustaining meal. Ideal for busy evenings, especially if you marinate the portobellos the day before. 

Don't forget to save leftovers for delicious lunch boxes!


Fried rice with cashews and portobello 

Makes 4 generous portions


For the portobello steaks

3 portobello mushrooms, halved and cut into thick slices
¼ cup tamari 
2 tablespoons of pure maple syrup
½ tablespoon garlic powder
a pinch of hot pepper flakes

For the fried rice

1 teaspoon of vegetable broth
1 white onion, finely chopped
4 garlic cloves, minced
1½ cup carrot, finely chopped
1½ cup frozen edamame
1 cup of fresh tofu, crumbled
5 cups of basmati rice, cooked
4 cups of bok choy, roughly chopped

For garnish

½ cup of organic raw cashews 
Fresh coriander
Chopped green onions




  1. For the Portobello steaks: Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, add the tamari sauce, maple syrup, garlic powder and hot pepper flakes.
  3. Mix the mushrooms in the marinade and let stand 30 minutes (to make the mushrooms even tastier, you can marinate them in a closed container overnight in the refrigerator).
  4. Place the mushrooms flat on the pan, leaving a little room between each slice of mushroom.
  5. Roast the mushrooms in the oven for 20 to 25 minutes. Do not throw away the mushroom marinade, you will use it in the fried rice.
  6. For the sautéed rice: Over medium-high heat, in a large, deep saucepan, brown the onions and garlic in the broth and a little water until the onions are tender.
  7. Add the frozen carrots and edamame to the pan, adding a little more water if necessary to keep the vegetables from sticking to the pan.
  8. Add the crumbled fresh tofu, cooked basmati rice, portobello mushrooms, bok choy, mushroom marinade to the pan.
  9. Combine all the ingredients and sauté for another 5 minutes.
  10. Cover the sautéed rice for the last two minutes to help all the flavors blend.
  11. Garnish with cashews, cilantro, green onion and hot pepper flakes. 


Bon appétit!


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  • Caroline Bisaillon
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