A forever favorite in this household—Vegetable 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 🤤
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 you’ll love—
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
A forever favorite in this household—Vegetable Fried Rice!u003cbru003eThis 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
Instructions
- 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!
Nutrition
Calories: 338kcal
Tried this recipe?Let us know how it was!
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