Vegetarian Fried Rice with Egg
Perfect for a quick weeknight dinner or a satisfying lunch, Vegetarian Fried Rice with Egg is a colorful, wholesome dish that combines fluffy jasmine rice with crisp vegetables, savory soy sauce, and tender scrambled eggs for a harmonious blend of flavors and textures. Packed with vibrant ingredients like diced carrots, red bell peppers, peas, and green onions, this recipe delivers a nutrient-rich meal that’s both hearty and balanced. The addition of aromatic garlic and sesame oil ties everything together with an irresistible Asian-inspired flair. Ready in just 35 minutes, this recipe is ideal for meal prep and pairs beautifully with a fresh side salad or spring rolls. Whether you're looking for an easy vegetarian recipe or a twist on classic fried rice, this dish is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 medium, diced Carrot
- 1 cup Peas
- 1 medium, diced Red bell pepper
- 4 stalks, chopped Green onions
- 3 cloves, minced Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 large, beaten Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by cooking the rice: Rinse the rice under cold water until the water runs clear. Bring 4 cups of water to a boil in a large saucepan. Add the rice and reduce the heat to low. Cover and simmer for about 15 minutes until the water is absorbed and the rice is fluffy. Remove from heat and let it cool. For best results, refrigerate the rice for a few hours or overnight.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the beaten eggs. Stir gently and cook until just set, about 2-3 minutes. Transfer the cooked eggs to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil and sesame oil to the wok. Add the garlic and stir-fry for about 30 seconds until fragrant.
Increase the heat to high and add the diced carrots, peas, and red bell pepper. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
Add the cooled rice to the wok. Stir-fry for about 3-4 minutes, breaking up any clumps of rice, ensuring it is evenly heated.
Return the cooked eggs to the wok, breaking them into smaller pieces with your spatula.
Add the soy sauce, salt, and black pepper. Stir everything together, ensuring the rice is evenly coated with soy sauce.
Finally, stir in the chopped green onions and remove from heat.
Serve the vegetarian fried rice hot. Enjoy your meal!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 334 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1490 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.
