Vegetarian Special Fried Rice

Elevate your mealtime with this Vegetarian Special Fried Rice, a quick, flavorful dish that’s perfect for busy weeknights or as a crowd-pleasing side. Made with fluffy jasmine rice, vibrant vegetables like carrots, peas, and bell peppers, and aromatic touches of garlic and ginger, this recipe is a celebration of wholesome ingredients and bold flavors. A splash of sesame oil and low-sodium soy sauce ensures every grain of rice is infused with savory goodness, while scrambled eggs add a satisfying dose of protein. Whether served as a standalone vegetarian entrée or paired with your favorite dishes, this 30-minute recipe is the ultimate comfort food that’s easy, versatile, and utterly delicious. Perfect for using up leftover rice, it’s a must-have addition to your meal rotation!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups Cooked jasmine rice
• 1 medium, diced Carrots
• 0.5 cups Peas
• 1 medium, diced Bell pepper (any color)
• 3 stalks, sliced Green onions
• 3 cloves, minced Garlic
• 1 teaspoon, minced Ginger
• 2 large, beaten Eggs
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Cooking oil (e.g., vegetable oil or canola oil)
• 0.5 teaspoons Salt
• 0.25 teaspoons White pepper or black pepper

Directions

Step 1

Ensure the jasmine rice is cooked and cooled completely. Using day-old rice is ideal for achieving the right texture for fried rice.

Step 2

Prep all vegetables by dicing the carrots, bell pepper, and slicing the green onions. Mince the garlic and ginger.

Step 3

Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Once hot, add the beaten eggs and scramble them until just cooked. Remove the scrambled eggs from the pan and set aside.

Step 4

Add the remaining cooking oil to the wok. Increase to high heat and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Step 5

Add the diced carrots, peas, and bell pepper to the wok. Stir-fry for 3–5 minutes until they are tender but still crisp.

Step 6

Push the vegetables to one side of the pan and add the cooked rice to the other side. Break up any clumps with a spatula and stir to combine the rice with the vegetables.

Step 7

Drizzle the sesame oil and soy sauce over the rice mixture. Add the salt and pepper. Stir continuously to ensure the rice is evenly coated in the seasonings and heated through, about 2–3 minutes.

Step 8

Return the scrambled eggs to the wok and stir to combine. Add the sliced green onions and stir well.

Step 9

Taste and adjust the seasoning, adding more soy sauce or sesame oil if desired.

Step 10

Serve hot as a main dish or alongside your favorite vegetarian entrees.

Nutrition Facts

Serving size	(1104.1g)

Amount per serving	% Daily Value*
Calories	1574.4

Total Fat 68.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 11.8g
Cholesterol 372mg	0%
Sodium 2886.4mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 11.7g	0%
Total Sugars 14.1g
Protein 41.4g	0%

Vitamin D 82IU	0%
Calcium 217.6mg	0%
Iron 6.5mg	0%
Potassium 1159.3mg	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: 38.7%

Protein: 10.5%

Carbs: 50.8%