Vegan Veggie Fried Rice

Transform your mealtime routine with this irresistible Vegan Veggie Fried Rice—an easy, wholesome dish bursting with flavor and vibrant colors. Perfect for quick weeknight dinners or meal prep, this recipe uses day-old rice for that classic fried rice texture and comes together in just 30 minutes. Packed with fresh vegetables like carrots, bell peppers, and peas, and enhanced with the fragrant duo of garlic and ginger, every bite is a delicious medley of aromas and crunch. A drizzle of soy sauce ties it all together with a savory punch, while optional toasted sesame seeds add an extra layer of nutty richness. Completely plant-based and easily adaptable for gluten-free diets, this dish is a fantastic standalone meal or side that's sure to please everyone at the table.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups Cooked and cooled rice
• 2 tablespoons Sesame oil (or neutral oil for cooking)
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Carrot, diced
• 1 medium Bell pepper, diced
• 1 cup Frozen peas
• 4 stalks Green onions, sliced
• 3 tablespoons Soy sauce (use gluten-free tamari if needed)
• 1 tablespoon Toasted sesame seeds (optional)
• 0 Salt, to taste
• 0 Ground black pepper, to taste

Directions

Step 1

Make sure your rice is cooked and completely cooled before starting this recipe, preferably using day-old rice for best results.

Step 2

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Step 3

Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.

Step 4

Stir in the diced carrots and cook for 3 minutes, stirring frequently.

Step 5

Add the diced bell pepper and frozen peas, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 6

Push the vegetables to one side of the skillet and add the remaining tablespoon of sesame oil to the empty space. Add the cooked rice into the skillet.

Step 7

Gently toss the rice in the oil and spread it out in an even layer. Cook for 2-3 minutes without stirring to allow the rice to crisp slightly.

Step 8

Mix the rice and vegetables together and drizzle the soy sauce evenly over the mixture. Toss everything together to combine.

Step 9

Season with salt and pepper to taste, and cook for another 2 minutes, stirring occasionally.

Step 10

Remove the skillet from heat and stir in the sliced green onions and optional toasted sesame seeds for garnish.

Step 11

Serve warm as a standalone dish or as a side to other vegan entrees. Enjoy!

Nutrition Facts

Serving size	(1126.5g)

Amount per serving	% Daily Value*
Calories	1341.6

Total Fat 35.8g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3214.9mg	0%
Total Carbohydrate 221.1g	0%
Dietary Fiber 18.9g	0%
Total Sugars 20.7g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 305.6mg	0%
Iron 7.6mg	0%
Potassium 1496.2mg	0%

*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.

Source of Calories

Fat: 24.0%

Protein: 10.0%

Carbs: 66.0%