Vegan Veggie Fried Rice
Elevate your weeknight dinners with this irresistible Vegan Veggie Fried Rice, a satisfying, plant-based twist on a classic favorite. Packed with colorful vegetables like carrots, bell peppers, frozen peas, and fresh green onions, this dish showcases vibrant flavors and wholesome ingredients in every bite. Made with day-old cooked rice for the perfect texture and seasoned with fragrant garlic, ginger, and a splash of soy sauce (or gluten-free tamari), this recipe delivers bold, umami-packed taste in just 30 minutes. Whether enjoyed as a main dish or a savory side, each serving is brimming with nutrients and can be topped with toasted sesame seeds for extra crunch. Quick, easy, and endlessly customizable, this vegan fried rice is the ultimate comfort food for any occasion!
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Recipe Information
Ingredients
- 3 cups Cooked and cooled rice
- 2 tablespoons Sesame oil (or neutral oil for cooking)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, diced
- 1 medium Bell pepper, diced
- 1 cup Frozen peas
- 4 stalks Green onions, sliced
- 3 tablespoons Soy sauce (use gluten-free tamari if needed)
- 1 tablespoon Toasted sesame seeds (optional)
- Salt, to taste
- Ground black pepper, to taste
Instructions
Make sure your rice is cooked and completely cooled before starting this recipe, preferably using day-old rice for best results.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Stir in the diced carrots and cook for 3 minutes, stirring frequently.
Add the diced bell pepper and frozen peas, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add the remaining tablespoon of sesame oil to the empty space. Add the cooked rice into the skillet.
Gently toss the rice in the oil and spread it out in an even layer. Cook for 2-3 minutes without stirring to allow the rice to crisp slightly.
Mix the rice and vegetables together and drizzle the soy sauce evenly over the mixture. Toss everything together to combine.
Season with salt and pepper to taste, and cook for another 2 minutes, stirring occasionally.
Remove the skillet from heat and stir in the sliced green onions and optional toasted sesame seeds for garnish.
Serve warm as a standalone dish or as a side to other vegan entrees. Enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 20.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1496 mg | 32% | |
*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.
