Thai Veggie Fried Rice
Transform your weeknight meals with this vibrant Thai Veggie Fried Rice—a quick, flavorful dish bursting with fresh vegetables and authentic Thai-inspired flavors. Featuring perfectly fluffy jasmine rice stir-fried with a medley of colorful veggies like carrots, red bell peppers, and peas, this recipe is elevated with aromatic garlic, ginger, and a tangy-savory blend of soy sauce, lime juice, and a touch of brown sugar. A hint of optional Sriracha adds just the right amount of heat, while chopped cilantro and toasted cashews provide a satisfying garnish. Ready in just 25 minutes, this vegetarian fried rice is a wholesome, one-pan wonder that’s perfect for busy nights. Ideal as a standalone meal or served alongside your favorite Thai curry, it’s a surefire way to elevate your rice game!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1 small, diced onion
- 4 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 0.5 cup frozen peas
- 3 stalks, chopped spring onions (scallions)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 teaspoon Sriracha (optional)
- 2 tablespoons, chopped fresh cilantro
- 0.25 cup toasted cashews (optional)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
Toss in the frozen peas and cook for an additional 1-2 minutes.
Move the vegetables to one side of the skillet and add the cooked jasmine rice to the other side. Stir to combine everything together, breaking up any rice clumps.
Reduce the heat to medium and pour in the soy sauce, lime juice, and brown sugar. Stir to coat the rice and vegetables evenly.
If you like some heat, add the Sriracha and mix well.
Stir in the chopped spring onions and cook for another minute.
Remove the skillet from heat and garnish with fresh cilantro and toasted cashews if desired.
Serve hot and enjoy your Thai Veggie Fried Rice!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1424 mg | 30% | |
*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.
