Lemon Herb Vegetable Fried Rice
A zesty, herb-packed vegan fried rice bursting with lemony freshness, colorful vegetables, and light, aromatic seasonings.
Ingredients
- 2 cups cooked and cooled basmati rice
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- ½ onion finely chopped
- ½ cup carrots diced
- ½ cup bell peppers chopped
- ½ cup broccoli florets
- 2 tablespoons lemon juice fresh, please!
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 1 tablespoon chopped parsley or basil for garnish
Instructions
- Heat olive and sesame oil in a wok over medium-high heat.
- Add garlic and onion; sauté until golden and fragrant.
- Toss in carrots, broccoli, and bell peppers; stir-fry for 3–4 minutes.
- Add the rice and mix until everything looks perfectly blended.
- Pour in lemon juice, soy sauce, oregano, and thyme. Stir to combine.
- Sprinkle lemon zest over the rice and toss again.
- Season with salt and pepper, garnish with parsley, and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 36%
- Vitamin A: 20%
- Iron: 10%
- Magnesium: 12%
- Calcium: 7%
Additional Notes / Tips
- Use cold rice — fresh rice gets clingy like an ex.
- Don’t skip the lemon zest — it’s the real secret weapon.
- For a protein boost, add pan-fried tofu or chickpeas.
- Fresh herbs make all the difference — go wild with basil or cilantro.
- Pairs beautifully with a sparkling lemon water (or a cheeky white wine).