How to Make Colorful Vegetarian Fried Rice with Mixed Vegetables

Simple Summary

This vibrant Vegetarian Fried Rice with Vegetables is a colorful, flavorful dish that transforms leftover rice into a delicious and satisfying meal. Packed with a variety of crisp vegetables and seasoned to perfection, it's a quick and easy weeknight dinner option.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 3 cups cooked and cooled long-grain rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 1 red bell pepper, diced
• 1 cup broccoli florets, cut into small pieces
• 2 eggs, lightly beaten (optional, omit for vegan version)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

2. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

3. Add the frozen mixed vegetables, diced red bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

4. Push the vegetables to one side of the wok and add the beaten eggs (if using) to the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.

5. Add the remaining tablespoon of vegetable oil and the cooked rice to the wok. Stir-fry for 2-3 minutes, breaking up any clumps of rice.

6. Pour in the soy sauce and sesame oil. Toss everything together to ensure the rice and vegetables are evenly coated and heated through, about 2 minutes.

7. Stir in the chopped green onions and cook for an additional minute.

8. Taste and adjust seasoning with salt and pepper as needed.

9. Remove from heat and serve hot.

Chef's Notes

• For best results, use day-old rice that has been refrigerated. This helps prevent the fried rice from becoming mushy.
• Feel free to customize the vegetable mix based on what you have available. Bell peppers, zucchini, mushrooms, or snap peas all work well.
• To add protein, consider including cubed tofu or tempeh, sautéing it before adding the vegetables.
• For a gluten-free version, use tamari instead of soy sauce.
• Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet, adding a splash of water if needed.

Nutritional Info

Per serving (approximately):

• Calories: 300
• Protein: 8g
• Carbohydrates: 45g
• Fiber: 4g
• Fat: 10g
• Vitamin A: 15% DV
• Vitamin C: 60% DV
• Iron: 10% DV

This dish is low in fat and high in fiber, vitamins, and minerals from the variety of vegetables. It provides a good balance of carbohydrates for energy and some protein, especially if eggs are included.

Serving Suggestions

• Serve this Vegetarian Fried Rice as a main dish or as a side to complement other Asian-inspired dishes.
• Pair with a simple miso soup for a complete meal.
• Garnish with additional chopped green onions, sesame seeds, or crushed peanuts for extra texture and flavor.
• For added heat, serve with sriracha or chili oil on the side.
• This dish is perfect for meal prep and can be packed for lunches throughout the week.
• For a refreshing beverage pairing, serve with iced green tea or a chilled lemongrass drink.