Vegetarian Vegetable and Chicken Fried Rice

Elevate your weeknight dinner game with this delicious and protein-packed Vegetarian Vegetable and Chicken Fried Rice! Perfectly balancing hearty plant-based chicken, vibrant veggies like carrots, onions, and peas, and fluffy day-old rice, this quick and easy recipe delivers all the comforting flavors of classic fried rice—completely meat-free. Lightly scrambled eggs add extra richness, while soy sauce and sesame oil bring a savory depth to every bite. Ready in just 30 minutes, this one-pan wonder is ideal for meal prep or a satisfying weeknight meal. Garnish with fresh green onion tops for a flavorful, wholesome dish that’s sure to impress.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups white or jasmine rice (cooked, cooled, and day-old if possible)
• 1 cup plant-based chicken strips or chunks
• 1 medium carrot, diced
• 0.5 cup frozen peas
• 1 small onion, finely chopped
• 2 stalks green onions, chopped (whites and greens separated)
• 3 cloves garlic, minced
• 3 tablespoons soy sauce (use reduced sodium if preferred)
• 1 tablespoon sesame oil
• 2 tablespoons cooking oil (vegetable, canola, or avocado oil)
• 2 large eggs, beaten
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Prepare all the ingredients by chopping vegetables, cooking and cooling the rice, and defrosting the plant-based chicken if necessary.

Step 2

In a large wok or skillet, heat 1 tablespoon of cooking oil over medium heat. Add the beaten eggs and lightly scramble them. Once set, transfer the scrambled eggs to a plate and set aside.

Step 3

Add the remaining 1 tablespoon of cooking oil to the wok and heat over medium-high heat. Add the plant-based chicken and stir-fry until lightly browned and heated through, about 3-4 minutes. Remove from the wok and set aside.

Step 4

In the same wok, add the sesame oil. Stir in the chopped onion and whites of the green onions. Sauté for 2-3 minutes until softened.

Step 5

Add the garlic, carrots, and peas. Stir-fry for another 3-4 minutes or until the vegetables are tender but still slightly crisp.

Step 6

Push the vegetables to one side of the wok and add the cooked rice to the other side. Stir-fry the rice for 2-3 minutes, breaking up any clumps with your spatula.

Step 7

Return the scrambled eggs and plant-based chicken to the wok, combining them with the rice and vegetables.

Step 8

Drizzle the soy sauce over the mixture and sprinkle in the salt and black pepper. Toss everything together until well coated and heated through.

Step 9

Garnish with the greens of the green onions and serve hot.

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	1818.7

Total Fat 62.6g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 370mg	0%
Sodium 3756.6mg	0%
Total Carbohydrate 227.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 11.1g
Protein 86.8g	0%

Vitamin D 80IU	0%
Calcium 241.1mg	0%
Iron 12.4mg	0%
Potassium 1753.6mg	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: 31.0%

Protein: 19.1%

Carbs: 50.0%