Vegetarian Beef and Vegetable Fried Rice
Elevate your weeknight dinners with this Vegetarian Beef and Vegetable Fried Rice, a vibrant twist on a classic takeout favorite. Featuring tender vegetarian beef strips, fragrant jasmine rice, and an array of colorful vegetables—including carrots, bell peppers, peas, and red onions—this dish delivers irresistible flavor with every bite. Enhanced by aromatic garlic, robust soy sauce, and toasted sesame oil, the stir-fry combines savory, crispy textures and wholesome ingredients for a satisfying, plant-based meal. Ready in just 30 minutes, this easy fried rice recipe is perfect for busy schedules and serves four, making it ideal for family dinners or meal prepping. Garnished with fresh green onions, it's a delicious and visually appealing dish that proves vegetarian cooking can be just as hearty and delicious.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 8 ounces Vegetarian beef strips
- 1 medium Carrot
- 1 medium Green bell pepper
- 1 cup Frozen peas
- 1 medium Red onion
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Canola oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 stalks Green onions
Instructions
Prepare the ingredients by peeling and dicing the carrot, chopping the green bell pepper, red onion, and garlic cloves finely.
Slice the vegetarian beef strips into bite-sized pieces. Also slice the green onions thinly for garnish, separating the whites from the greens.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of canola oil.
Once the oil is hot, add the vegetarian beef strips. Stir-fry them until they are heated through and slightly crispy on the edges, about 4-5 minutes. Remove them from the pan and set aside.
In the same skillet, add the remaining canola oil, followed by the chopped garlic and red onion. Sauté until fragrant and the onion begins to soften, about 2 minutes.
Add the diced carrot and green bell pepper. Stir-fry for another 3 minutes until the vegetables start to soften.
Add the frozen peas to the pan and stir-fry for an additional 2 minutes until they are heated through.
Push the vegetables to one side of the pan and add the sesame oil to the empty side. Add the cooked jasmine rice to the oil, breaking up any clumps with a spatula.
Drizzle soy sauce over the rice and sprinkle with salt and ground black pepper. Mix everything together thoroughly.
Add the cooked vegetarian beef strips back into the pan. Stir-fry everything together for another 2-3 minutes until all ingredients are well combined and heated through.
Remove from heat and adjust seasoning if necessary.
Garnish with sliced green onion greens and serve hot.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 24.6 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2219 mg | 47% | |
*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.
