No Egg Fried Rice
Discover the perfect meat-free and egg-free twist on a takeout classic with this flavorful No Egg Fried Rice! This quick and easy recipe is packed with vibrant vegetables like carrots, peas, and red bell pepper, combined with perfectly seasoned day-old rice for that signature fried rice texture. A savory blend of soy sauce, sesame oil, and optional oyster sauce ensures each bite is bursting with umami goodness, while a sprinkle of green onions and toasted sesame seeds adds a fresh, aromatic finish. Ready in just 20 minutes, this one-pan dish is a versatile, plant-based delight that’s perfect for weeknight dinners or meal prep. Whether you're vegan, avoiding eggs, or just craving a light yet satisfying meal, this recipe delivers big on flavor and convenience!
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Recipe Information
Ingredients
- 3 cups Cooked rice (preferably day-old and cold)
- 1 medium Carrot, diced
- 0.5 cups Frozen peas
- 1 small Red bell pepper, diced
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (optional for extra umami)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Optional garnish: toasted sesame seeds
Instructions
Ensure your cooked rice is cold and clump-free. If the rice is freshly cooked, spread it out on a tray to cool for at least 30 minutes or chill it in the fridge for faster results.
Heat 1 tablespoon of vegetable oil in a large, non-stick skillet or wok over medium-high heat.
Add the diced carrots and cook for 2 minutes, stirring occasionally, until slightly softened.
Stir in the red bell pepper and cook for another 2 minutes. Add the frozen peas and cook for an additional minute. Push the vegetables to one side of the pan.
Add another tablespoon of vegetable oil to the empty side of the pan. Add the minced garlic and sauté for about 30 seconds until fragrant, then mix it with the vegetables.
Reduce the heat to medium. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together to evenly distribute the vegetables.
Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir well to coat the rice evenly. Season with salt and black pepper to taste.
Cook for 2-3 more minutes, stirring frequently, until the rice is heated through and slightly crispy on the edges.
Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1131 mg | 24% | |
*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.
