Fried rice with vegetables is an easy and delicious rice dish, just like you will find in a good Asian restaurant.
Since my shrimp fried rice recipe is so popular, I decided to share a vegetable fried rice recipe as well. This popular Asian side dish is entirely vegetarian. But if you want to add your favorite protein, you can do that too. Otherwise, just plan to serve it with your favorite grilled meats or Asian main dishes. It will be a delicious addition to any meal.
- vegetable or canola oil
- green pepper
- leftover white rice
- soya sauce
- White pepper
- frozen peas
- toasted sesame oil
- green onion
- Sesame seeds
How to make fried rice with vegetables:
Chop all the vegetables. Heat the oil in a skillet. Scramble an egg loosely, then remove the egg from the pan.
Add a little more oil to the pan, then add the onion, carrot and green pepper. Note that the vegetables should be finely (and evenly) chopped enough so that they can cook in no time for your vegetable fried rice!
The next step is to mix in the already cooked rice. You can certainly steam rice and use it. However, fried rice turns out best if you use leftover (one day old) rice. It won’t be as moist and cool, so it will have a chance to absorb all of the other flavors in the dish. Garlic, ginger, soy sauce and white pepper are added… then frozen peas, scrambled egg and toasted sesame oil.
Finally, you will garnish your vegetable fried rice with green onions and sesame seeds.
Eat with chopsticks or a fork! Fried rice with vegetables is excellent served with Asian barbecue chicken or Kung Pao Beef. It will be delicious with any Asian style meal you choose to prepare for dinner. Enjoy!
Fried rice with vegetables
Just like the rice in a good Asian restaurant!
Servings: 6 portions
- 3 soup spoons vegetable or canola oil, Split
- 2 big eggs, lightly beaten
- 1 way onion, diced
- 2 way carrots, peeled and diced
- ½ way green pepper, seeded and diced
- 3 cups leftover cooked jasmine rice (see notes below)
- 3 way cloves of garlic, chopped
- 1 teaspoon grated fresh ginger
- 3 soup spoons soya sauce
- ¼ teaspoon White pepper
- ¾ Chopped off frozen peas
- 1 teaspoon toasted sesame oil
- 2 together Green onions, thinly sliced (for garnish)
- 1 teaspoon Sesame seeds, For garnish
Heat 2 tablespoons of vegetable oil in a wok or large, deep skillet over medium-high heat. Once hot, pour in the egg and let it set. Scramble it a bit, then transfer it to a bowl and set it aside.
In the same wok or pan over medium-high heat, add the remaining 1 tablespoon of vegetable oil. Once hot, add the onion, carrot and green pepper. Cook until starting to soften, about 3 minutes, stirring frequently.
Add the rice and cook for 30 seconds, stirring constantly. Add the garlic, ginger, soy sauce and white pepper and cook for 30 seconds, stirring constantly. Add the peas and cook for 2 minutes, stirring frequently. Remove from fire. Stir in the scrambled eggs, then the toasted sesame oil.
Transfer to a serving dish and garnish with green onions and sesame seeds.
- Leftover rice works best for this recipe so that it absorbs all the other flavors.
Portion: 1portion, Calories: 252kcal, Carbohydrates: 30g, Protein: 7g, Large: 11g, Saturated fat: 1g, Trans fat: 1g, Cholesterol: 62mg, Sodium: 544mg, Potassium: 237mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3666UI, Vitamin C: 18mg, Calcium: 42mg, The iron: 1mg