Sweet and Sour Vegetable Fried Rice
A colorful vegan fried rice tossed with tangy-sweet sauce and crisp vegetables — easy, delicious, and full of vibrant flavors.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 garlic cloves minced
- ½ cup bell peppers mixed colors, diced
- ½ cup carrots thinly sliced
- ½ cup pineapple chunks fresh or canned
- ½ cup green peas
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon tomato ketchup
- 1 teaspoon brown sugar
- 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 onion; sauté until golden and fragrant.
- Add carrots, peas, and bell peppers; stir-fry for 3–4 minutes.
- Toss in pineapple chunks; cook for another minute.
- Add cooked rice and break up clumps as you mix.
- In a small bowl, whisk soy sauce, vinegar, ketchup, and sugar.
- Pour sauce over rice; toss until coated evenly.
- Season with salt and pepper, garnish with green onions, and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 25%
- Iron: 12%
- Magnesium: 10%
- Calcium: 6%
Additional Notes / Tips
- Use cold, day-old rice — no one likes soggy drama.
- Add chili flakes if you want a sweet-spicy edge.
- Fresh pineapple beats canned any day.
- Want extra crunch? Throw in roasted cashews.
- Warning: You might eat straight from the pan — and honestly, we support that decision.