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Rachel White

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.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked and cooled white rice
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 red bell pepper diced
  • 3 green onions sliced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon chopped cilantro optional garnish

Method
 

  1. Heat sesame oil and olive oil in large wok over medium high heat.
  2. Add minced garlic and grated ginger; sauté 30 seconds.
  3. Add diced carrots and cook 3 minutes until slightly tender.
  4. Stir in peas and diced bell pepper.
  5. Cook vegetables 3 to 4 minutes, stirring frequently.
  6. Add 3 cups cooked rice and break up clumps with spatula.
  7. Stir fry mixture 4 minutes until heated through.
  8. Pour soy sauce and rice vinegar evenly over rice.
  9. Sprinkle salt and black pepper, then toss well.
  10. Add sliced green onions and cook 1 additional minute.
  11. Remove from heat and garnish with cilantro if desired.

Notes

Nutritional Values (Per Serving)

Calories: 380
Total 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.