Ginger Garlic Vegetable Fried Rice
A vegan fried rice with aromatic ginger, bold garlic, and crisp veggies — deliciously fragrant and ready in minutes.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1½ tablespoons grated fresh ginger
- 1 small onion finely chopped
- ½ cup carrots diced
- ½ cup bell peppers any color, chopped
- ½ cup green peas
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional, but highly encouraged
- Salt and pepper to taste
- 1 tablespoon chopped green onions for garnish
Instructions
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and ginger; stir until fragrant enough to make your neighbors curious.
- Toss in onion, carrots, peas, and bell peppers; sauté until just tender.
- Add rice and stir-fry to coat every grain in flavor.
- Pour in soy sauce, vinegar, and chili flakes; toss everything together with confidence.
- Adjust seasoning with salt and pepper.
- Garnish with green onions and serve hot — because waiting is not an option.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 36%
- Vitamin A: 20%
- Iron: 11%
- Magnesium: 9%
- Calcium: 6%
Additional Notes / Tips
- Use cold rice — it fries beautifully and stays fluffy.
- Don’t skimp on fresh ginger; it’s the soul of this dish.
- Want extra heat? Add sriracha or red chili paste.
- For a crunch upgrade, toss in roasted cashews.
- Perfect for lazy weeknights or when you want to look like you “planned dinner.”