Veggie Fried Rice Recipe
You need Veggie Fried Rice Recipe brilliance when leftovers stare accusingly from fridge.
Because wasting food feels dramatic and unnecessary.
This vegetarian favorite transforms simple grains and vegetables into savory magic.
Everything sizzles quickly, smells incredible, tastes better than takeout.
Grab that pan, toss confidently, and reclaim dinner like boss.
Veggie Fried Rice Recipe
A quick vegetarian fried rice loaded with colorful vegetables, fluffy rice, soy sauce, and sesame flavor for an easy, satisfying meal.
Ingredients
Method
- Heat sesame oil and olive oil in large wok over medium high heat.
- Add minced garlic and grated ginger; sauté 30 seconds.
- Add diced carrots and cook 3 minutes until slightly tender.
- Stir in peas and diced bell pepper.
- Cook vegetables 3 to 4 minutes, stirring frequently.
- Add 3 cups cooked rice and break up clumps with spatula.
- Stir fry mixture 4 minutes until heated through.
- Pour soy sauce and rice vinegar evenly over rice.
- Sprinkle salt and black pepper, then toss well.
- Add sliced green onions and cook 1 additional minute.
- Remove from heat and garnish with cilantro if desired.
Notes
Nutritional Values (Per Serving)
Calories: 380Total Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 63g
Fiber: 5g
Protein: 9g Vitamin A: 70%
Vitamin C: 60%
Iron: 12%
Magnesium: 15%
Potassium: 10%
Additional Notes and Tips
- Use day old rice for best texture.
- Add scrambled eggs if not strictly plant based.
- Toss in chili sauce for extra heat.
- Finish with squeeze of lime for brightness.
- Store refrigerated up to three days in airtight container.
