Vegetarian Fried Rice | Quick Vegetarian fried rice

Learn how to make a Vegetarian fried rice and just ready in 30 Mins. Vegetarian fried rice is a quick, fast recipe and flavorful nutritious dish that may be prepared at any hour of the day.  It is versatile and satisfying. Common ingredients include carrots, peas, bell peppers, and onions, stir-fried in oil with soy sauce or other seasonings to add depth of flavor. This is a customizable recipe wherein one may add tofu, nuts, or even just drizzle sesame oil and can go accordingly to suit taste buds. A vegetarian fried rice can also be prepared as such while being a very balanced plant-based meal.

Read Also More : Red Beans and Rice Recipes

The Best Vegetable Fried Rice

The best Vegetarian Fried Rice comes from the perfect amalgamation of fresh colorful vegetables, beautifully cooked rice, and vibrant flavors to satisfy each type of craving. Starting out with leftover rice that had been fried into perfection over a pan with vibrant pieces of veggies like carrots, peas, bell peppers, and green onions. Topped off with the flavors brought through soy sauce, garlic, ginger, and sesame oil, adding optional scram-bled eggs or tofu helps increase protein.

Why Vegetarian Fried Rice is a Good Option

Vegetarian fried rice is beyond just a tasty dish-it is also very nutritious. The vegetables provide the fundamental vitamins and minerals, whereas the rice provides carbohydrates to make energy. Adding tofu, nuts, or seeds can increase its protein level, making it a balanced meal.

Ingredients

• 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
• 2 eggs, whisked together
• 1 small white onion, finely chopped (about 1 cup)
• 2 medium carrots, finely chopped (about ½ cup)
• 2 cups more veggies, cut into very, very small pieces to cook super fast; see photo references for desired size, but examples include snow peas, asparagus, broccoli
• ¼ teaspoon salt, to taste
• 1 tablespoon grated or finely minced fresh ginger
• 2 large cloves garlic, pressed or minced
• Pinch of red pepper flakes
• 2 cups cooked brown rice
• 1 cup greens (optional), such as spinach, baby kale
• 3 green onions, chopped
• 1 tablespoon reduced-sodium tamari or soy sauce**
• 1 teaspoon toasted sesame oil
• Chili-garlic sauce or sriracha, for serving

Instructions

This dish is ready pretty fast. Prepare all your ingredients and have them within an arm’s length of the stove before beginning.

• Add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often.
• Cook till the vegetables are done, turning golden in the process, which will take approximately 3 to 5 minutes.
• Using a large spatula or spoon, scoop the contents from the pan into the bowl with the cooked eggs. 
• Place the pan on top of the heat with the remaining 1 tablespoon of oil.
• Add ginger, garlic, and red pepper flakes and sauté over constant stirring for aroma for about 30 seconds.
• Combine this into the rice and constantly stir until the rice reaches its hot temperature and tinge or light shade appearance round its edges after approximating 4 to 5 minutes.
• Serve immediately in bowls. I always serve mine with chili-garlic sauce or sriracha on the side. Leftovers keep well in the fridge for 3 to 4 days covered.

Nutrition Facts

• Fat  3g 
• Carbs   30g 
• Protein  5g 
• Calories   164