Vegetarian Vegetable and Shrimp Fried Rice
Elevate your weeknight dinner game with this vibrant and satisfying Vegetarian Vegetable and Shrimp Fried Rice recipe. Packed with colorful diced carrots, red bell peppers, thawed green peas, and fragrant jasmine rice, this dish delivers a perfect balance of flavors and textures. The savory combination of soy sauce, sesame oil, and scrambled eggs creates a rich, umami-filled experience, while scallions provide a fresh and aromatic finishing touch. Made in under 30 minutes, this quick and easy fried rice is ideal for busy evenings or meal prep, and its customizable nature allows you to adapt it to your taste preferences effortlessly. Whether served as a standalone vegetarian main or alongside your favorite sides, this recipe offers a hearty, wholesome alternative to traditional takeout.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (preferably day-old)
- 1 cup Carrots, diced
- 1 cup Frozen green peas, thawed
- 1 cup Red bell pepper, diced
- 1 small Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 3 stalks Scallions, thinly sliced
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (for stir-frying)
- 2 large Eggs, beaten
- 0.5 teaspoon Ground black pepper
- teaspoons Salt (optional, to taste)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the beaten eggs and scramble them until just cooked. Remove the scrambled eggs from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil and heat over medium-high heat.
Add the diced onion and minced garlic. Cook for 1-2 minutes until fragrant.
Stir in the carrots, red bell pepper, and frozen peas. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Push the vegetables to the side of the wok and add the cooked jasmine rice. Drizzle the sesame oil and soy sauce over the rice.
Stir well to combine the rice with vegetables, breaking up any rice clumps with a spatula. Cook for 2-3 minutes.
Add the scrambled eggs back to the wok and mix them evenly into the fried rice.
Season with ground black pepper and add salt to taste, if needed.
Garnish with sliced scallions before serving and serve hot.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2152 mg | 46% | |
*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.
