Vegetarian Cantonese Fried Rice

Elevate your weeknight dinner routine with this vibrant and flavorful Vegetarian Cantonese Fried Rice, a restaurant-style dish you can effortlessly recreate at home! Featuring perfectly cooked jasmine rice stir-fried with a medley of colorful vegetables like carrots, bell peppers, peas, and mushrooms, this recipe bursts with texture and nutrients. A fragrant base of garlic and ginger pairs beautifully with a savory blend of light and dark soy sauces, while a sprinkle of white pepper adds a subtle kick. Finished with fresh spring onions and a garnish of toasted sesame seeds, this simple yet satisfying dish is packed with umami goodness. Ready in just 30 minutes, it’s a quick and healthy vegetarian option the whole family will love. Serve it as a main course or a delectable side with your favorite Asian-inspired dishes!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 medium carrot, diced
• 0.5 cup green peas, frozen
• 0.5 cup red bell pepper, diced
• 0.5 cup corn kernels, frozen
• 0.5 cup button mushrooms, sliced
• 2 spring onions, chopped
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 0.25 teaspoon white pepper
• 1 tablespoon toasted sesame seeds

Directions

Step 1

Start by preparing all your ingredients: ensure the jasmine rice is cooked and cooled to prevent clumping, and all vegetables are diced and ready to use.

Step 2

In a large wok or non-stick frying pan, heat the sesame oil and vegetable oil over medium-high heat.

Step 3

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until they become fragrant.

Step 4

Introduce the diced carrot, sautéing for 2 minutes to begin softening it slightly.

Step 5

Stir in the green peas, diced red bell pepper, corn, and slice mushrooms. Stir-fry the vegetables for an additional 2-3 minutes until they are tender but still crisp.

Step 6

Push the vegetables to one side of the pan, and in the cleared space, add the cooked, cooled jasmine rice. Stir-fry the rice, mixing it gently with the vegetables, breaking up any clumps.

Step 7

Lower the heat to medium and add light soy sauce and dark soy sauce, coating the rice evenly with the sauces. Sprinkle in white pepper for seasoning.

Step 8

Stir in chopped spring onions, blending them into the rice and vegetables, and cook for another minute until everything is evenly heated through.

Step 9

Transfer the fried rice to a serving dish, garnish with toasted sesame seeds, and serve hot.

Nutrition Facts

Serving size	(1130.3g)

Amount per serving	% Daily Value*
Calories	1423.4

Total Fat 47.1g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 4060.9mg	0%
Total Carbohydrate 220.8g	0%
Dietary Fiber 15.0g	0%
Total Sugars 18.1g
Protein 33.1g	0%

Vitamin D 7IU	0%
Calcium 226.8mg	0%
Iron 5.9mg	0%
Potassium 1485.7mg	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: 29.4%

Protein: 9.2%

Carbs: 61.4%