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Easy Fried Rice Recipe (Vegetarian)

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Easy Vegetable Fried Rice with Egg Pinch me, I'm eating!
Easy Vegetable Fried Rice with Egg Pinch me, I'm eating! from www.pinchmeimeating.com

Description

Fried rice is a classic dish that is loved by many. It's a quick and easy meal that can be made with many different ingredients. This vegetarian fried rice recipe is a healthy and delicious option that is perfect for a weeknight dinner. It's packed with veggies and protein, making it a filling and satisfying meal.

Prep Time

Prep time for this recipe is around 15 minutes. You'll need to chop up some vegetables and cook some rice before you start cooking the fried rice.

Cook Time

Cook time for this recipe is around 20 minutes. It's a quick and easy meal that can be made in one pan.

Ingredients

  • 3 cups cooked rice
  • 1 cup frozen peas and carrots
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 eggs, beaten
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste

Equipment

  • Large skillet or wok
  • Cooking spoon
  • Cutting board
  • Knife
  • Bowl

Method

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the onion and red bell pepper and cook until softened, about 3-4 minutes.
  3. Add the garlic and cook for another minute.
  4. Add the frozen peas and carrots and cook until heated through, about 2-3 minutes.
  5. Push the vegetables to the side of the pan and add the beaten eggs to the other side.
  6. Scramble the eggs and mix them with the vegetables.
  7. Add the cooked rice to the pan and stir to combine with the vegetables and eggs.
  8. Drizzle the soy sauce and sesame oil over the rice and stir to combine.
  9. Cook for another 3-4 minutes, stirring occasionally, until the rice is heated through.
  10. Season with salt and pepper to taste.

Notes

  • This recipe can be easily customized to your liking. Feel free to add more vegetables or protein to make it your own.
  • You can use any type of rice for this recipe, but I recommend using long-grain white rice.
  • Leftover rice works great for this recipe, but if you're cooking rice specifically for this dish, make sure to let it cool before adding it to the pan.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 338
  • Carbohydrates: 44g
  • Protein: 9g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 93mg
  • Sodium: 592mg
  • Potassium: 299mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 66% DV
  • Vitamin C: 58% DV
  • Calcium: 4% DV
  • Iron: 10% DV

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice for this recipe. Just keep in mind that brown rice takes longer to cook than white rice, so you may need to adjust the cooking time accordingly.

Can I use other vegetables in this recipe?

Absolutely! This recipe is very versatile and you can use any vegetables you like. Some good options include broccoli, mushrooms, zucchini, and corn.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by omitting the eggs and using a vegan-friendly soy sauce.

Recipe Tips

  • Make sure to use a large skillet or wok to make this recipe. You want to have enough space to stir everything together.
  • If your rice is clumpy, try breaking it up with your fingers before adding it to the pan.
  • Use a wooden spoon or spatula to stir the rice. Metal utensils can damage the non-stick coating on your pan.
  • Make sure to cook the vegetables until they are softened but still slightly crisp. You don't want them to be mushy.

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