Healthy Vegetarian Fried Rice
Transform your mealtime with this vibrant and *Healthy Vegetarian Fried Rice*, a wholesome twist on the classic takeout favorite. Made with hearty brown rice, nutrient-packed veggies like carrots, red bell peppers, and peas, and seasoned with the umami-rich depth of soy sauce and sesame oil, this recipe delivers on both flavor and nutrition. Ready in just 25 minutes, it’s perfect for busy weeknights or meal prep. Optional scrambled eggs add a protein boost, while the final touch of fresh green onions elevates each bite. This dish is a delightful mix of crisp textures, savory aromas, and wholesome ingredients—an ideal vegetarian main course or a crowd-pleasing side dish. Try this easy, one-pan recipe and enjoy a colorful, healthy fried rice that satisfies every craving!
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Recipe Information
Ingredients
- 3 cups Cooked brown rice
- 1 medium (diced) Carrot
- 0.75 cups Frozen peas
- 1 (diced) Red bell pepper
- 2 stalks (sliced) Green onion
- 3 cloves (minced) Garlic
- 3 tablespoons Soy sauce
- 1.5 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 2 (optional, lightly beaten) Eggs
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Begin by prepping all your ingredients. Dice the carrot and red bell pepper, slice the green onions, and mince the garlic. If using eggs, lightly beat them in a small bowl.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
If using eggs, pour the beaten eggs into the skillet and scramble them, cooking until just set. Remove the scrambled eggs from the skillet and set aside.
Add the diced carrot to the skillet and sauté for 2-3 minutes until slightly softened.
Stir in the red bell pepper, frozen peas, and minced garlic. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables are tender.
Push the vegetables to one side of the skillet. Add the sesame oil to the empty side of the skillet and then add the cooked brown rice. Spread the rice out over the oil and allow it to cook for 2 minutes without stirring to develop a slight crisp.
Stir the rice and vegetables together, combining them evenly.
Drizzle the soy sauce over the rice mixture, stirring to evenly coat the rice and vegetables. Season with salt and black pepper to taste.
If using scrambled eggs, return them to the skillet and gently fold them into the fried rice.
Sprinkle the sliced green onions over the fried rice and give it a final stir. Cook for 1 more minute.
Remove from heat and serve the vegetarian fried rice warm, as a main meal or as a side dish.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 15.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1624 mg | 35% | |
*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.
