Vegan Vegetable and Shrimp Fried Rice
Transport your taste buds to culinary bliss with this Vegan Vegetable and Shrimp Fried Rice, a vibrant twist on a classic favorite. Packed with colorful diced carrots, red bell peppers, and green peas, this dish is as visually appealing as it is satisfying. The use of plant-based shrimp adds a delightful seafood-like texture, making it a crowd-pleasing option for vegans and vegetarians. Seasoned with aromatic garlic, ginger, and a touch of turmeric for a golden hue, this fried rice is elevated with toasted sesame oil and tamari for bold, umami-rich flavors. Perfect for utilizing day-old jasmine rice, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy weeknight dinners or a flavorful lunch. Garnished with fresh green onions, it’s a wholesome, gluten-free, and dairy-free delight that’s sure to impress at every meal!
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Recipe Information
Ingredients
- 4 cups day-old cooked jasmine rice
- 1.5 cups vegan shrimp
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 4 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1.5 tablespoons toasted sesame oil
- 2 tablespoons neutral oil (e.g., vegetable oil or avocado oil)
- 0.5 teaspoon turmeric powder (optional, for color)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all vegetables: dice the carrot and red bell pepper, slice the green onions, mince the garlic and ginger.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
Add the vegan shrimp to the skillet, and cook for 2-3 minutes on each side until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of neutral oil. Toss in the diced carrot, red bell pepper, and frozen peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the minced garlic, ginger, and optional turmeric powder. Stir-fry the aromatics for about 1 minute until fragrant, then mix them back into the vegetables.
Crumble the day-old rice into the skillet, ensuring there are no large clumps. Stir everything together to combine.
Pour the soy sauce and toasted sesame oil over the rice mixture. Stir well to evenly coat the rice and vegetables in the sauce.
Add the cooked vegan shrimp back to the skillet and mix everything together. Cook for another 2-3 minutes, stirring occasionally, to warm the vegan shrimp and allow the flavors to meld.
Taste and adjust seasoning with salt and black pepper if needed.
Garnish with sliced green onions before serving. Serve hot and enjoy your vegan vegetable and shrimp fried rice!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 359.8 g | 131% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 18.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1888 mg | 40% | |
*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.
