Vegetarian Vegetable and Sausage Fried Rice
Elevate your weeknight dinner game with this vibrant and hearty Vegetarian Vegetable and Sausage Fried Rice recipe! Packed with colorful bell peppers, crisp carrots, tender peas, and smoky slices of plant-based sausage, this dish is a flavorful fusion of wholesome vegetables and bold, savory goodness. Perfect for using up leftover white or brown rice, it comes together in just 30 minutes, making it an ideal quick and satisfying meal for busy schedules. A fragrant blend of garlic, ginger, and scallions infuses every bite, enhanced by the umami-rich soy sauce and the nutty aroma of sesame oil. Whether you're looking for a gluten-free option, a family-friendly crowd-pleaser, or a creative twist on fried rice, this recipe checks all the boxes. Serve it hot and let the comforting flavors transport you to stir-fry heaven!
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 2 links plant-based sausage
- 1 large carrot
- 2 medium bell peppers (assorted colors)
- 0.5 cups frozen peas
- 3 stalks scallions (green onions)
- 2 cloves garlic cloves
- 1 inch ginger
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Prepare all the vegetables: Peel and dice the carrot, slice the bell peppers, mince the garlic, grate the ginger, and slice the scallions (separating the whites and greens).
Slice the plant-based sausage into thin coins or bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the plant-based sausage and cook for 3-4 minutes until browned. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic, ginger, and scallion whites. Sauté for 1-2 minutes until fragrant.
Add the diced carrot, sliced bell peppers, and frozen peas. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and pour the sesame oil into the empty space. Add the cooked rice and stir to combine with the vegetables. Cook for 2-3 minutes, stirring occasionally to break up any clumps of rice.
Drizzle the soy sauce (or tamari) over the rice and stir thoroughly to coat everything evenly.
Return the cooked plant-based sausage to the skillet and mix well. Season with salt and black pepper to taste.
Remove from heat and garnish with the scallion greens. Serve hot and enjoy!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5247 mg | 228% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2103 mg | 45% | |
*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.
