Spicy Vegetable Fried Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
309 kcal
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Course
Main Course
Spicy Vegetable Fried Rice
This quick and easy Spicy Vegetable Fried Rice recipe is full of flavor! Make this simple recipe as is or build off of it, adding more of your favorite veggies. Serve it on its own as a vegetarian main dish or as a side dish as part of a more elaborate Chinese menu.
Ingredients
- 1 tablespoon Canola, vegetable, or peanut oil
- ¾ cup diced onion
- ½ cup diced carrot
- 1 tablespoon Sichuan chili bean paste
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ½ cup fresh or frozen peas
- 2 scallions, thinly sliced
- 4 cups plain cooked rice (at least 1 day old, cold)
- 2 tablespoons Regular soy sauce (preferably low-sodium)
- 1 teaspoon dark soy sauce
- 2 eggs, beaten
Instructions
- Heat oil over high heat in a large non-stick or well-seasoned wok. Add the onion and carrot and stir-fry for about 4 to 5 minutes until the vegetables are tender.
- Add the chili bean paste, garlic, and ginger and continue to cook for another 1 to 2 minutes until fragrant and golden. Mix in the peas and scallions and cook for another 1 to 2 minutes.
- Add the rice and mix to combine, allowing the rice to dry out in the wok a bit as you continue to stir, about 1 to 2 minutes. Add the soy sauces and stir-fry for another 1 to 2 minutes to combine.
- Push the rice to one side of the wok and add the beaten egg to the vacant side. Allow the egg to cook, occasionally stirring the egg to gently cook until it’s no longer runny. Then mix the cooked scrambled eggs into the rice to finish it off and serve immediately.
Notes
I use basic vegetables like onion, carrot, and peas, but you can easily add any of your other favorites as long as they are all cut to about the same size so they cook evenly. If you add a lot of extra veggies, you may want to also increase the amount of a rice and flavorings to compensate. Here are a few suggestions to consider:
Sliced mushrooms Shredded cabbage Bean sprouts Chopped peppers Small blanched broccoli florets Snow peas
- Sliced mushrooms
- Shredded cabbage
- Bean sprouts
- Chopped peppers
- Small blanched broccoli florets
- Snow peas
- Feel free to add meat to this recipe if you wish. I recommend leftover shredded chicken or even cubed char siu pork tenderloin.
- Note that 1 cup dry jasmine rice (white or brown) will yield about 4 cups cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 725mg | 30% |
| Potassium | 172mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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