Vegetarian Fried Rice Recipe
A delicious, quick, and versatile vegetarian fried rice recipe that’s perfect for using up leftover rice and veggies! This dish combines the savory flavor of soy sauce, tender vegetables, and a hint of egg for a hearty, meatless main course. Perfect for weeknight dinners or a satisfying lunch, this fried rice can be customized with any veggies you have on hand.
Servings: 4
Calories: 248kcal
Equipment
- Non-stick Frying pan
- Food Processor for shredding
Ingredients
- 2 cups cooked rice
- 1 carrot shredded
- 2 cups vegetables chopped, like zucchini, bell peppers, or mushrooms
- 1 egg optional for vegan version
- 1 tbsp soy sauce
- 2 tbsp oil
Instructions
- Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Add the shredded carrot and chopped vegetables.
- Sauté for about 5 minutes, stirring occasionally, until the veggies are tender.
- Push the veggies to the side and add another tablespoon of oil to the pan.
- Add the cooked rice, stirring it to combine with the vegetables and coat with oil.
- Crack the egg into the pan, then quickly stir the rice to evenly coat it with the egg.
- Drizzle soy sauce over the rice mixture and stir for an additional 2 minutes.
- Serve hot and enjoy!
Notes
- For the best results, use leftover rice that's been refrigerated overnight. Freshly cooked rice tends to be softer and can get mushy when stir-fried.
- To make this dish vegan, simply omit the egg. You can also add a splash of sesame oil at the end for extra flavor.
Nutrition
Calories: 248kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 321mg | Potassium: 294mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7228IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg