Easy Vegetarian Fried Rice
Transform your leftovers into a satisfying meal with this Easy Vegetarian Fried Rice—a quick, colorful, and flavor-packed dish perfect for busy weeknights! Made with day-old rice for the ideal texture, this recipe combines vibrant veggies like carrots, peas, and red bell peppers with a savory blend of soy sauce and sesame oil. It's ready in just 30 minutes and can be customized to suit your needs—add scrambled eggs for protein, or skip them for a vegan-friendly option. Topped with fresh green onions, this versatile fried rice is a one-pan wonder that's great as a standalone dish or alongside your favorite Asian-inspired entrees. Perfect for meal preppers and families alike, this recipe strikes the ideal balance between simple and delicious!
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Recipe Information
Ingredients
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 0.5 cups frozen peas
- 1 small red bell pepper, diced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
- 2 large eggs, lightly beaten (optional, omit for vegan version)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
If using eggs, pour the beaten eggs into the skillet and scramble until cooked through. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, sauté the chopped onion for 2-3 minutes until softened.
Add the garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced carrot, red bell pepper, and frozen peas. Sauté for 5-6 minutes until the vegetables are tender.
Add the cooked rice to the skillet. Break apart clumps with a spatula and mix everything thoroughly.
Drizzle the soy sauce and sesame oil over the rice. Stir well to combine, ensuring the rice is evenly coated.
Season with salt and black pepper, adjusting to taste.
If using eggs, stir the scrambled eggs back into the rice.
Garnish with sliced green onions and serve warm.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1340 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
