Teriyaki Vegetable Fried Rice
A glossy, flavorful, and wholesome vegan fried rice tossed with vegetables and coated in a rich homemade teriyaki 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 diced
- ½ cup bell peppers chopped
- ½ cup carrots diced
- ½ cup snap peas or broccoli florets
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 1 tablespoon green onions for garnish
- 1 teaspoon sesame seeds optional
For the Teriyaki Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- ½ teaspoon ginger paste
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- In a small bowl, whisk all teriyaki sauce ingredients; set aside.
- Heat sesame and vegetable oil in a wok over medium heat.
- Add garlic and onion; sauté until fragrant and slightly golden.
- Add bell peppers, carrots, and snap peas; stir-fry for 3–4 minutes.
- Add cooked rice, breaking up any clumps. Stir well to combine.
- Pour teriyaki sauce over rice and toss until evenly coated and glossy.
- Cook for 2–3 minutes, allowing the sauce to thicken and cling to the rice.
- Sprinkle with sesame seeds and green onions before serving hot.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 10 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 28%
- Iron: 12%
- Magnesium: 11%
- Vitamin A: 22%
- Calcium: 6%
Additional Notes / Tips
- Use cold rice — fresh rice gets sticky faster than lip gloss in wind.
- Add tofu or edamame for a protein boost.
- Want extra flair? Drizzle chili oil or sprinkle crushed peanuts.
- Homemade teriyaki sauce beats bottled any day — trust the process.
- Serve with cucumber salad or miso soup for a full vegan feast.