Vegetarian Chinese Fried Rice
Elevate your weeknight dinner game with this vibrant and flavorful Vegetarian Chinese Fried Rice recipe! Featuring fluffy jasmine rice, crisp-tender veggies like carrots, peas, and red bell pepper, and a savory blend of soy sauce and sesame oil, this dish is a symphony of textures and umami-rich tastes. Packed with scrambled eggs, fresh ginger, and garlic for extra layers of flavor, it's the perfect one-pan meal that comes together in just 30 minutes. Topped with fragrant spring onions and crunchy toasted sesame seeds, this vegetarian fried rice is not only quick and easy to prepare but also fully customizable to suit your preferences. Ideal as a hearty standalone dish or a satisfying side for an Asian-inspired feast, it's a surefire crowd-pleaser designed to make your mealtime effortlessly delicious. Perfect for using up leftover rice, this recipe ensures you get the best flavor while saving on food waste!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 medium carrots, diced
- 1 cup frozen peas
- 4 spring onions, chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 egg, beaten
- 1 tablespoon toasted sesame seeds
- ground black pepper, to taste
Instructions
Ensure the jasmine rice is cooked ahead of time and cooled, preferably a day in advance for best results.
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of the vegetable oil.
Pour the beaten eggs into the skillet, scrambling them until fully cooked. Remove the eggs from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the diced carrots, red bell pepper, and frozen peas to the skillet. Stir-fry the vegetables for around 3-4 minutes until they begin to soften, yet remain crisp.
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon, and mix well with the vegetables.
Pour the soy sauce and sesame oil over the rice and vegetables, making sure to evenly distribute the liquids. Stir-fry everything together for another 3 minutes.
Return the scrambled eggs to the skillet, mixing them into the rice.
Add the chopped spring onions and toss everything together. Adjust the taste by adding ground black pepper as desired.
Sprinkle the toasted sesame seeds over the top before serving hot.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 23.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 384 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1971 mg | 42% | |
*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.
