Vegetarian Spicy Fried Red Rice
Elevate your weeknight dinners with this bold and flavorful Vegetarian Spicy Fried Red Rice recipe! Packed with wholesome red rice, colorful vegetables, and an irresistible blend of savory soy sauce and fiery sriracha, this dish strikes the perfect balance between healthy and indulgent. The nutty texture of red rice perfectly complements the sautéed garlic, ginger, and vibrant veggies, while a hint of sesame oil adds an aromatic finish. Quick to prepare in under an hour, this meal is ideal for busy days when you crave something hearty, healthy, and satisfying. Garnished with fresh cilantro and green onions, it’s not just visually stunning—it’s loaded with spice, zest, and nutrition. Serve it warm as a standalone dish or pair it with your favorite sides for a delicious vegetarian feast!
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Recipe Information
Ingredients
- 1.5 cups Red rice
- 3 cups Water
- 3 tablespoons Vegetable oil
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 large Red onion, diced
- 1 cup Carrots, diced
- 1 cup Bell peppers (any color), diced
- 0.5 cup Green peas
- 3 tablespoons Soy sauce
- 2 tablespoons Sriracha or chili garlic sauce
- 1 teaspoon Sesame oil
- 0.25 cup Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
Instructions
Rinse the red rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed red rice with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover and cook for about 25-30 minutes or until the rice is tender and the water is absorbed.
Once cooked, fluff the rice with a fork and let it cool slightly. The rice should ideally be at room temperature for frying.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet, and sauté for about 1 minute until fragrant.
Add the diced red onion to the skillet, cooking for 2-3 minutes until softened.
Stir in the carrots and bell peppers, cooking for another 3-4 minutes until the vegetables begin to soften.
Add the green peas and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and add the cooked red rice to the pan. Mix everything together gently.
Drizzle the soy sauce, sriracha or chili garlic sauce, and sesame oil over the mixture. Stir well to combine, evenly coating the rice and vegetables with the sauces.
Season the fried rice with salt and black pepper to taste. Cook for another 1-2 minutes, stirring occasionally.
Remove the skillet from heat and garnish the fried rice with chopped green onions and cilantro.
Serve the vegetarian spicy fried red rice warm as a main dish or side. Enjoy!
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 295.3 g | 107% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 28.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1622 mg | 35% | |
*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.
