Peanut Vegetable Fried Rice
A nutty, flavorful, and colorful vegan fried rice tossed with veggies, roasted peanuts, and a creamy peanut sauce.
Ingredients
For the Fried Rice:
- 2 cups cooked jasmine rice cold and fluffy
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- ½ onion finely chopped
- ½ cup carrots diced
- ½ cup bell peppers chopped
- ½ cup green peas
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional but recommended
- Salt and pepper to taste
- ¼ cup roasted peanuts plus more for garnish
- 1 tablespoon chopped green onions
For the Peanut Sauce:
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon lime juice
Instructions
- Whisk all peanut sauce ingredients until smooth and creamy; set aside.
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and onion; sauté until aromatic and slightly golden.
- Toss in carrots, peas, and bell peppers; stir-fry for 3–4 minutes.
- Add rice and mix well to coat every grain evenly.
- Pour the peanut sauce over rice, followed by soy sauce, vinegar, and chili flakes.
- Stir until everything looks glossy and delicious.
- Add roasted peanuts and toss well.
- Garnish with green onions and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 11 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Vitamin A: 19%
- Iron: 10%
- Magnesium: 12%
- Calcium: 7%
Additional Notes / Tips
- Use crunchy peanut butter for extra texture — smooth is for amateurs.
- Don’t skip the lime juice — it balances the richness beautifully.
- Swap peanuts for cashews if you’re feeling fancy.
- Day-old rice works best; fresh rice turns into a sticky mess.
- Serve with cucumber slices or chili oil for a restaurant-style finish.