A forever favorite in this householdâVegetable Fried Rice!
Jump to RecipeThis flavorful dish comes together so easily, and with flavor bombs like fresh garlic, ginger, onion, sesame oil and soy sauce or ponzu sauce, this dish easily shines as a main course đ€€
My favorite way to garnish this beauty is with freshly chopped scallions and cilantro, crushed peanuts and tonsss of chili oil.
How to Make This Vegetable Fried Rice:
- Heat a medium-sized saucepan over medium-high heat and add the coconut oil, along with the minced ginger, garlic and scallion (or onion). Sauté for about 30-40 seconds while constantly stirring.
- Next add the rice and allow this to fry for about 3-4 minutes before adding the frozen veggies.
- Stir to ensure the frozen veggies and rice are fully incorporated, then add the sesame oil, ponzu sauce (or soy sauce) and chili sauce.
- Stir and fry the rice for about 3-4 more minutes, or until the frozen veggies are fully thawed, then scoot the rice to the outer edges of the pan (creating a well of sorts) and carefully crack each egg into the middle of the pan.
- Gently scramble the eggs in the middle of the pan until fully cooked through and add salt and pepper to taste.
- Fully incorporate the scrambled eggs with the fried rice and check for seasoning.
- Remove the pan from the heat, plate and enjoy!
Vegetable Fried Rice – Tips & Tricks
- This Vegetable Fried Rice recipe also tastes great with added protein! Think chicken, beef, fish, shrimp or tofu!
- Have leftovers? Store them in an airtight container in the fridge for up to 3-4 days.
Other side dish recipes youâll loveâ
4-Ingredient Creamy Mashed Potatoes
Fennel and Apple Salad with Goat Cheese
Herb Roasted Potatoes with Lemony Yogurt Sauce
If you make this Vegetable Fried Rice, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Vegetable Fried Rice
Course: The Latest4
servings3
minutes12
minutes338.69
kcal15
minutesA forever favorite in this householdâVegetable Fried Rice!
This flavorful dish comes together so easily, and with flavor bombs like fresh garlic, ginger, onion, sesame oil and soy sauce or ponzu sauce, this dish easily shines as a main course!
Ingredients
2 tbsp coconut oil (or other neutral cooking oil)
1 tbsp freshly minced ginger
1 tbsp freshly minced shallot or onion
1 tbsp garlic
3 c day old rice
1 c frozen vegetable mix
1 tsp sesame oil
1 tbsp ponzu sauce or soy sauce or coconut aminos
2 tsp chili sauce (optional)
4 eggs
Salt
Pepper
- For serving:
Freshly chopped scallions
Freshly chopped cilantro
Crushed peanuts
Drizzle of chili oil
Extra drizzle of sesame oil
Directions
- Heat a medium-sized saucepan over medium-high heat and add the coconut oil, along with the minced ginger, garlic and scallion (or onion). SautĂ© for about 30-40 seconds while constantly stirring.Â
- Next add the rice and allow this to fry for about 3-4 minutes before adding the frozen veggies.
- Stir to ensure the frozen veggies and rice are fully incorporated, then add the sesame oil, ponzu sauce (or soy sauce) and chili sauce.Â
- Stir and fry the rice for about 3-4 more minutes, or until the frozen veggies are fully thawed, then scoot the rice to the outer edges of the pan (creating a well of sorts) and carefully crack each egg into the middle of the pan.
- Gently scramble the eggs in the middle of the pan until fully cooked through and add salt and pepper to taste.
- Fully incorporate the scrambled eggs with the fried rice and check for seasoning.
- Remove the pan from the heat, plate and enjoy!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories338.69
- % Daily Value *
- Total Fat
13.06g
21%
- Saturated Fat 7.45g 38%
- Cholesterol 186mg 62%
- Sodium 351.96mg 15%
- Total Carbohydrate
42.57g
15%
- Dietary Fiber 2.73g 11%
- Sugars 2.95g
- Protein 11.17g 23%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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