Vegetarian Cantonese Fried Rice
Bring the vibrant flavors of the Far East to your table with this quick and wholesome Vegetarian Cantonese Fried Rice. Featuring the aromatic duo of garlic and ginger, tender jasmine rice is stir-fried to perfection with a medley of colorful vegetables like carrots, bell peppers, and mushrooms, creating a dish that's as beautiful as it is delicious. Light and dark soy sauces add depth and umami, while a hint of white pepper ensures every bite is bursting with authentic Cantonese flair. Topped with toasted sesame seeds and spring onions, this vegan-friendly recipe is ready in just 30 minutes, making it a perfect choice for busy weeknights. Serve it as a satisfying main course or alongside your favorite Asian-inspired dishes for an unforgettable meal.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium carrot, diced
- 0.5 cup green peas, frozen
- 0.5 cup red bell pepper, diced
- 0.5 cup corn kernels, frozen
- 0.5 cup button mushrooms, sliced
- 2 spring onions, chopped
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 0.25 teaspoon white pepper
- 1 tablespoon toasted sesame seeds
Instructions
Start by preparing all your ingredients: ensure the jasmine rice is cooked and cooled to prevent clumping, and all vegetables are diced and ready to use.
In a large wok or non-stick frying pan, heat the sesame oil and vegetable oil over medium-high heat.
Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until they become fragrant.
Introduce the diced carrot, sautéing for 2 minutes to begin softening it slightly.
Stir in the green peas, diced red bell pepper, corn, and slice mushrooms. Stir-fry the vegetables for an additional 2-3 minutes until they are tender but still crisp.
Push the vegetables to one side of the pan, and in the cleared space, add the cooked, cooled jasmine rice. Stir-fry the rice, mixing it gently with the vegetables, breaking up any clumps.
Lower the heat to medium and add light soy sauce and dark soy sauce, coating the rice evenly with the sauces. Sprinkle in white pepper for seasoning.
Stir in chopped spring onions, blending them into the rice and vegetables, and cook for another minute until everything is evenly heated through.
Transfer the fried rice to a serving dish, garnish with toasted sesame seeds, and serve hot.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1486 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.
