Vegetarian Special Fried Rice
Elevate your weeknight meals with this quick and flavorful Vegetarian Special Fried Rice, a perfect one-pan dish that combines vibrant veggies, aromatic jasmine rice, and a light seasoning of soy sauce and sesame oil. Featuring colorful diced carrots, crisp bell peppers, sweet peas, and the zing of fresh ginger and garlic, this recipe creates a harmonious balance of textures and tastes. Scrambled eggs add a rich, protein-packed touch, while green onions provide a pop of freshness. Ready in just 30 minutes, this easy fried rice recipe is ideal for using day-old rice to achieve that restaurant-style fluff. Serve as a satisfying vegetarian main or pair it with other plant-based dishes for a wholesome, budget-friendly feast.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 1 medium, diced Carrots
- 0.5 cups Peas
- 1 medium, diced Bell pepper (any color)
- 3 stalks, sliced Green onions
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 2 large, beaten Eggs
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Cooking oil (e.g., vegetable oil or canola oil)
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper or black pepper
Instructions
Ensure the jasmine rice is cooked and cooled completely. Using day-old rice is ideal for achieving the right texture for fried rice.
Prep all vegetables by dicing the carrots, bell pepper, and slicing the green onions. Mince the garlic and ginger.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Once hot, add the beaten eggs and scramble them until just cooked. Remove the scrambled eggs from the pan and set aside.
Add the remaining cooking oil to the wok. Increase to high heat and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the diced carrots, peas, and bell pepper to the wok. Stir-fry for 3–5 minutes until they are tender but still crisp.
Push the vegetables to one side of the pan and add the cooked rice to the other side. Break up any clumps with a spatula and stir to combine the rice with the vegetables.
Drizzle the sesame oil and soy sauce over the rice mixture. Add the salt and pepper. Stir continuously to ensure the rice is evenly coated in the seasonings and heated through, about 2–3 minutes.
Return the scrambled eggs to the wok and stir to combine. Add the sliced green onions and stir well.
Taste and adjust the seasoning, adding more soy sauce or sesame oil if desired.
Serve hot as a main dish or alongside your favorite vegetarian entrees.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1159 mg | 25% | |
*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.
