Vegetarian Vegetable and Ham Fried Rice
Discover the perfect blend of flavors and textures with this Vegetarian Vegetable Fried Rice, an irresistible spin on the classic takeout favorite. This quick and easy recipe features fluffy jasmine rice, vibrant vegetables like carrot, peas, and bell pepper, and perfectly seasoned scrambled eggs, all brought together with a savory mix of soy sauce and aromatic sesame oil. Ideal for busy weeknights, it comes together in just 30 minutes, delivering a colorful, nutrient-packed meal that’s fully vegetarian without sacrificing bold, satisfying taste. Serve it as a hearty main dish or pair it alongside your favorite Asian-inspired sides for a complete meal everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 medium, diced carrot
- 0.5 cups frozen peas
- 1 medium, diced bell pepper
- 3 stalks, finely sliced green onions
- 2 minced garlic cloves
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Start by preparing your vegetables. Dice the carrot and bell pepper into small pieces, finely slice the green onions, and mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, crack in the eggs and scramble them, breaking them into small pieces. Remove the scrambled eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once heated, add the diced carrot, bell pepper, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables begin to soften.
Add the frozen peas to the skillet and cook for another 2 minutes until heated through.
Push the vegetables to one side of the skillet, then add the sesame oil to the empty space. Add the cooked jasmine rice to the skillet and stir to combine, making sure to break up any clumps of rice.
Drizzle the soy sauce over the rice and vegetables, mixing well to coat everything evenly. Cook for another 2-3 minutes to allow the flavors to meld together.
Add the scrambled eggs back into the skillet along with the sliced green onions. Stir to combine, then season with salt and black pepper to taste.
Remove the skillet from the heat and serve your vegetarian vegetable fried rice hot. Enjoy!
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 11.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1230 mg | 26% | |
*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.
