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Black Pepper Fried Rice
with cashews / scrambled eggs

Active: 30 min Total: 30 min
With leftover rice from earlier in the week, this fried rice will come together super fast. A small amount of sauce goes a long way to flavor the rice, especially because it includes ginger, garlic, black pepper, and a bit of Hoisin sauce.


Black Pepper Fried Rice:
  • Bell peppers, any color - 1 , diced
  • Broccoli - 10 oz , chopped
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Eggs - 4 , whisked
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Cooked rice (leftover from Monday) - ~2 cups
  • Cashews - 2 oz
Black Pepper Sauce:
  • Ginger - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Soy sauce, low-sodium - 1 Tbsp
  • Hoisin sauce - 2 tsp
  • Black pepper - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Make black pepper sauce - Grate ginger and chop garlic. Combine with soy sauce, hoisin, black pepper, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  2. Bell peppers / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
  3. Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 2 days ahead)
  4. Eggs - Whisk eggs.

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  1. Heat a wok with cooking oil over medium-high heat. Add white parts of green onions, bell peppers, and broccoli and saute until starting to darken in spots, 2 to 3 minutes.
  2. Add water and cover wok with a lid. Steam vegetables for 2 minutes. Remove lid and continue cooking until excess water has cooked off.
  3. Pour sauce over vegetables. Bring to a simmer and simmer until sauce reduces, 2 to 3 minutes.
  4. Move vegetables the sides of the pan to form a donut. Pour eggs into the middle of the “donut” and scramble until nearly cooked through.
  5. Add rice to pan and toss everything together to combine.
  6. Remove from heat and stir cashews into rice.
  7. Serve stir-fry with green parts of green onions on top. Enjoy!



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