Classic Vegetable Fried Rice
A vegan fried rice dish loaded with crisp vegetables, savory soy sauce, and aromatic sesame oil — perfect for a quick, delicious weeknight meal.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- ½ cup carrots diced
- ½ cup green peas
- ½ cup bell peppers chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon chopped green onions for garnish
Instructions
- Heat sesame and vegetable oil in a wok over medium heat.
- Add onion and sauté until soft and fragrant.
- Stir in carrots, peas, and bell peppers; cook until slightly tender but still crisp.
- Add the cold rice to the pan, breaking up clumps with a spatula.
- Pour in soy sauce, rice vinegar, garlic powder, and ginger.
- Stir-fry everything together for 5 minutes until heated through.
- Garnish with green onions for that restaurant-style finish.
- Serve hot and enjoy the easiest dinner of your week.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 18%
- Iron: 12%
- Calcium: 8%
- Vitamin A: 20%
- Magnesium: 9%
Additional Notes / Tips
- Use day-old rice — fresh rice gets mushy (we want crisp, not soggy).
- Add tofu or edamame for extra protein power.
- Sprinkle chili flakes for a spicy kick.
- Swap soy sauce for tamari if you’re gluten-free.
- Pairs perfectly with a glass of chilled confidence.