Vegetarian Fried Rice Recipe Easy and Delicious Ideas

Vegetarian fried rice is a comforting, flavorful dish that’s both simple to make and incredibly versatile. Whether you’re looking for a quick weeknight dinner or a delicious way to use up leftover rice and vegetables, this recipe hits the spot.

Packed with colorful veggies, fragrant garlic, and a touch of soy sauce, it offers a satisfying mix of textures and tastes that even meat-eaters will appreciate. Plus, it’s a fantastic way to sneak in more plant-based ingredients without sacrificing flavor.

This recipe is perfect for beginners and seasoned cooks alike, promising a delightful meal that’s ready in under 30 minutes. So grab your wok or skillet, and let’s dive into making a vegetarian fried rice that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This vegetarian fried rice recipe is a crowd-pleaser for many reasons. First, it’s incredibly quick to prepare, making it ideal for busy evenings or last-minute meals.

Second, it’s highly adaptable — you can swap in your favorite vegetables or add tofu for extra protein. The use of simple pantry staples like soy sauce and sesame oil enhances the natural flavors without overwhelming the dish.

This recipe also uses day-old rice, which helps achieve that perfect, slightly crispy texture that fresh rice just can’t match. Finally, it’s a healthy, balanced option that’s vegan-friendly and gluten-free when you choose the right soy sauce, making it accessible to a wide range of dietary preferences.

Ingredients

• 3 cups cooked jasmine or basmati rice (preferably day-old)
• 2 tablespoons vegetable oil or sesame oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas, thawed
• 1 cup chopped bell peppers (red, yellow, or green)
• 2 green onions, sliced
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce (optional for added sweetness)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 1/4 cup chopped fresh cilantro (optional garnish)
• 2 large eggs, lightly beaten (optional for ovo-vegetarians)

Equipment

• Large wok or non-stick skillet
• Spatula or wooden spoon
• Cutting board and knife
• Measuring spoons
• Bowl for eggs (if using)
• Rice cooker or pot for cooking rice (if not using leftover rice)

Instructions

1. Prepare your ingredients. Chop all vegetables and have your sauces measured out. If you’re using day-old rice, break up any clumps with your hands or a fork to ensure it’s fluffy.
2. Heat the wok or skillet. Add 1 tablespoon of oil over medium-high heat. Once hot, add the beaten eggs if using, scrambling them quickly until just set. Remove eggs from the pan and set aside.
3. Sauté the aromatics. Add the remaining oil to the pan. Toss in the chopped onion and garlic, cooking until fragrant and translucent, about 2-3 minutes.
4. Add the vegetables. Stir in the diced carrots and bell peppers. Cook for about 5 minutes or until the veggies start to soften. Next, add the peas and cook for another 2 minutes.
5. Incorporate the rice. Add the cooked rice to the pan along with the soy sauce, hoisin sauce (if using), black pepper, and red pepper flakes. Stir well to combine all ingredients evenly.
6. Finish the dish. Return the scrambled eggs to the pan, add the sliced green onions, and toss everything together. Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
7. Garnish and serve. Remove from heat, sprinkle with fresh cilantro if desired, and serve hot.

Tips & Variations

“For the best texture, always use leftover rice that’s been chilled overnight. Freshly cooked rice tends to be too moist and sticky for frying.”

• Protein boost: Add cubed tofu, tempeh, or cooked chickpeas for a protein-packed meal.
• Vegetable swaps: Use zucchini, mushrooms, corn, or broccoli depending on what you have on hand.
• Make it vegan: Simply omit the eggs or use scrambled tofu instead.
• Flavor enhancements: A drizzle of toasted sesame oil at the end adds a nutty aroma. You can also sprinkle toasted sesame seeds on top.
• Spice it up: Add sriracha or chili garlic sauce for some heat.

Nutrition Facts

Note: Nutrition facts vary based on specific ingredient brands and quantities.

Serving Suggestions

Vegetarian fried rice is a filling dish on its own, but you can elevate your meal by serving it alongside some easy sides. A crisp cucumber salad or pickled vegetables provide a refreshing contrast.

For a heartier feast, pair this fried rice with spring rolls, steamed dumplings, or a bowl of hot and sour soup.

If you’re interested in expanding your vegetarian meals, try exploring Vegetarian Swiss Chard Recipes for Healthy Meals or indulge your sweet tooth after dinner with a delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

And for homemade bread to accompany your meal, check out the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegetarian fried rice recipe is a fantastic addition to your recipe collection, combining wholesome ingredients with quick preparation for a satisfying meal any day of the week. It’s a wonderful way to use leftover rice and fresh vegetables, reducing waste while creating a delicious dish.

Whether you enjoy it as a main or a side, the vibrant colors and balanced flavors will please your palate and nourish your body. With endless customization options, it’s easy to make this recipe your own and keep it fresh every time you cook.

Give it a try, and you might just find your new favorite go-to meal!

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