Veggie-Packed Vegan Fried Rice
User Reviews
5
Veggie-Packed Vegan Fried Rice
Description
Veggie-Packed Vegan Fried Rice is composed of cooked long grain rice tossed with a variety of fresh vegetables including red bell pepper, kale, red cabbage, carrots, mushrooms, and sweet potato. These vegetables are sautéed with aromatics like onion, garlic, and ginger in sesame oil before being combined with the rice. The flavor is enhanced with soy sauce, a touch of sweetness from agave syrup, and a pinch of salt and pepper. Optional toasted nuts and fresh herbs provide added nuttiness and herbaceous notes. The dish is prepared by cooking the rice first, stir-frying the vegetables until tender, and then mixing all components together for a satisfying meal.
The stir-fry method allows the vegetables to retain some crunch while the sweet potato softens slightly, offering a varied texture. The sesame oil and soy sauce give the dish an umami depth, balanced by the brightness of the fresh herbs. Cooking in a wok or large pan over medium-high heat helps develop slight caramelization on the vegetables, enriching the flavor. This flexible recipe can be tailored by adjusting the vegetable mix or sauce to fit personal taste and ingredient availability.
Great as a standalone vegan meal or a side dish, this fried rice can be served warm and pairs well with additional plant proteins or tofu for more substance. Utilizing leftover rice is a practical tip for speeding up preparation and achieving the ideal separated rice texture in fried rice.
Ingredients
- 1 ½ cups of rice (any variety will do, but long grain varieties are nice)
- 2 ½ cups water or more as needed
- 1 onion or large shallot, chopped
- 3 cloves garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 1 cup carrot thinly sliced
- 1 cup mushrooms thinly sliced
- 1 cup sweet potato cut into thin strips
- ¼-½ teaspoon salt or to taste
- 1 tablespoon agave syrup sugar or sweetener of choice
- 2 tablespoons soy sauce tamari, or coconut aminos
- 1 cup red bell pepper thinly sliced
- 1 cup kale chopped or spinach
- 1 cup red cabbage thinly sliced
- ½ cup herbs cilantro, basil, parsley, mint (optional, fresh, of choice
- ¼ cup nuts chopped cashews, almonds, peanuts, sesame seeds, etc (optional, toasted, or seeds of choice
- 2-3 tablespoons sesame oil
- black pepper or cayenne pepper, to taste
Instructions
- Begin by cooking your rice. Just stir, add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 10-15 min until rice is cooked through and water has been absorbed completely.
- While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect if you have one.
- Heat 1 tablespoon of sesame oil over medium-high heat and add onion, garlic, and ginger. Stir fry for 2-3 minutes until the onion begins to soften and the garlic is fragrant (stir frequently so the garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until the sweet potato begins to soften.
- Add ½ tablespoon of sweetener, a pinch of salt, a pinch of pepper, and 1 tablespoon of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted about 3-4 minutes. Transfer veggies to a large bowl and season to taste.
- When rice is done, use the same pan/wok and heat 1 tablespoon of sesame oil over medium-high heat. Add rice and stir fry with 1 tablespoon of soy sauce, ½ tablespoon sweetener, a pinch of salt and pepper. Keep stirring and stir-frying until rice begins to dry out a bit, if they get a little crispy, even better.
- Add veggies back into the pan with rice and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!
Notes
- This recipe works well with leftover cooked rice to reduce prep time and improve texture.
- Using a wok helps achieve a nice sear on the vegetables and rice for added flavor.
- Feel free to substitute or add different vegetables based on what you have available.
- Toasted nuts add crunch and nutty flavor; use your preferred variety and toast lightly before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 714mg | 30% |
| Potassium | 659mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 12110IU | 242% |
| Vitamin C | 64mg | 71% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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