Vegetarian Chinese Fried Rice
Elevate your weeknight dinner game with this vibrant and flavor-packed Vegetarian Chinese Fried Rice! This recipe combines fluffy jasmine rice, crisp-tender veggies like carrots, bell peppers, and peas, and the umami-rich goodness of soy sauce and sesame oil. Enhanced with the subtle heat of fresh ginger and garlic, and topped with spring onions and toasted sesame seeds, every bite bursts with bold, savory flavors. Perfectly balanced with scrambled eggs for extra protein, this quick and easy dish comes together in just 30 minutes, making it ideal for busy nights or meal prep. Serve it as a satisfying main course or alongside your favorite Asian-inspired dishes for a complete vegetarian feast.
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Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 medium carrots, diced
- 1 cup frozen peas
- 4 spring onions, chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 egg, beaten
- 1 tablespoon toasted sesame seeds
- 0 ground black pepper, to taste
Directions
Step 1
Ensure the jasmine rice is cooked ahead of time and cooled, preferably a day in advance for best results.
Step 2
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of the vegetable oil.
Step 3
Pour the beaten eggs into the skillet, scrambling them until fully cooked. Remove the eggs from the pan and set aside.
Step 4
In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Step 5
Add the diced carrots, red bell pepper, and frozen peas to the skillet. Stir-fry the vegetables for around 3-4 minutes until they begin to soften, yet remain crisp.
Step 6
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon, and mix well with the vegetables.
Step 7
Pour the soy sauce and sesame oil over the rice and vegetables, making sure to evenly distribute the liquids. Stir-fry everything together for another 3 minutes.
Step 8
Return the scrambled eggs to the skillet, mixing them into the rice.
Step 9
Add the chopped spring onions and toss everything together. Adjust the taste by adding ground black pepper as desired.
Step 10
Sprinkle the toasted sesame seeds over the top before serving hot.
Nutrition Facts
| Serving size | (1323.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1587.7 |
| Total Fat 56.8g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 370mg | 0% |
| Sodium 1988.9mg | 0% |
| Total Carbohydrate 228.2g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 23.9g | |
| Protein 47.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 384.0mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1971.3mg | 0% |
Source of Calories