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This recipe can also be used with pork as a replacement for the chicken.

Stir Fried Rice with Chicken and Cashews

Preparation time: 
20 minutes
Cooking time: 
Approx. 20 minutes (excluding rice cooking)


  • 270g (1 1/3) cups Jasmine rice
  • 2 1/2 tablespoons (50mL) vegetable oil
  • 2 whole eggs, lightly whisked
  • 600g chicken breast fillets, thinly sliced*
  • 2 garlic cloves, crushed
  • 2 celery stalks, trimmed and thinly sliced
  • 1/3 cup (80mL) salt reduced chicken stock
  • 2 tablespoons (40mL) Kikkoman Sweet Soy Sauce
  • 1 tablespoon (20mL) dry sherry
  • 80g (1/2 cup) unsalted cashews
  • Fresh coriander leaves, torn, to serve


  1. Cook rice as directions on packet. Or see tip below.
  2. Meanwhile, heat wok or fry pan over medium/high heat. Add 1 tablespoon of the oil and heat until smoking. Add the eggs, tilting the wok to cover the base. Cook for 1-2 minutes each side until just set. Slide the omelette onto a chopping board and roll up and cut into thick strips crosswise.
  3. Wipe the wok clean. Heat again over a high heat, add 1 tablespoon of the remaining oil and heat until smoking. Stir fry the chicken until golden and cooked through. (You may need to cook the chicken in batches) Transfer to a plate.
  4. Heat remaining oil in the wok and stir fry the garlic and celery for 1 minute, taking care not to burn the garlic. Add the stock and simmer until slightly reduced. Add both sauces and the sherry. Simmer for 1 minute or until reduced.
  5. Add the rice, reserved chicken and cashews and toss to combine. Top with coriander leaves and serve.

*Option to use chicken stir fry strips, available from supermarkets.
Tip: Freshly cooked rice is hot, steamy and can get soggy and clumpy. Using day old rice makes the best fried rice, storing it in a container in the fridge dries out the rice.