Vegetarian Vegetable and Chicken Fried Rice
This Vegetarian Vegetable and Chicken Fried Rice recipe is a wholesome, plant-based twist on a beloved takeout favorite. Featuring fluffy jasmine rice, colorful veggies like carrots, peas, and green onions, and protein-rich plant-based chicken, it’s a quick and satisfying meal perfect for busy weeknights. With a delicious umami flavor from soy sauce and the nutty aroma of sesame oil, this dish comes together in just 30 minutes. The recipe uses day-old rice for the perfect fried rice texture and incorporates lightly scrambled eggs for added protein. Serve it hot and garnished with fresh green onion tops for a delightful and nourishing meat-free meal that’s sure to please the whole family. It’s your go-to for easy vegetarian fried rice with a savory, restaurant-quality taste!
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Recipe Information
Ingredients
- 3 cups white or jasmine rice (cooked, cooled, and day-old if possible)
- 1 cup plant-based chicken strips or chunks
- 1 medium carrot, diced
- 0.5 cup frozen peas
- 1 small onion, finely chopped
- 2 stalks green onions, chopped (whites and greens separated)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce (use reduced sodium if preferred)
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil (vegetable, canola, or avocado oil)
- 2 large eggs, beaten
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all the ingredients by chopping vegetables, cooking and cooling the rice, and defrosting the plant-based chicken if necessary.
In a large wok or skillet, heat 1 tablespoon of cooking oil over medium heat. Add the beaten eggs and lightly scramble them. Once set, transfer the scrambled eggs to a plate and set aside.
Add the remaining 1 tablespoon of cooking oil to the wok and heat over medium-high heat. Add the plant-based chicken and stir-fry until lightly browned and heated through, about 3-4 minutes. Remove from the wok and set aside.
In the same wok, add the sesame oil. Stir in the chopped onion and whites of the green onions. Sauté for 2-3 minutes until softened.
Add the garlic, carrots, and peas. Stir-fry for another 3-4 minutes or until the vegetables are tender but still slightly crisp.
Push the vegetables to one side of the wok and add the cooked rice to the other side. Stir-fry the rice for 2-3 minutes, breaking up any clumps with your spatula.
Return the scrambled eggs and plant-based chicken to the wok, combining them with the rice and vegetables.
Drizzle the soy sauce over the mixture and sprinkle in the salt and black pepper. Toss everything together until well coated and heated through.
Garnish with the greens of the green onions and serve hot.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 11.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1754 mg | 37% | |
*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.
