Vegetable Fried Rice Recipe

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil 1 tablespoon peanut oil; 1 each onions chopped; 2 cloves garlic or as needed, minced; 1/2 inch ginger finely chopped or minced; 3 each mushrooms, button or cremini, sliced; 1/2 each green bell peppers cut into 1/4-inch cubes; 1 small carrots cut into small cubes; 1/2 each sweet red bell peppers cut into 1/4-inch cubes; 1/2 cup peas, frozen; 1/2 cup corn fresh or frozen; 1 cup brown rice cooked from leftover; 1 teaspoon sesame oil; 1 1/2 tablespoons soy sauce, tamari or to taste; 1/2 tablespoon garlic sauce optional; 1 teaspoon rice vinegar or to taste; 4 tablespoons cilantro freshly chopped

Servings: persons

1 tablespoon peanut oil 1 tablespoon peanut oil
1 each onions chopped
2 cloves garlic or as needed, minced
1/2 inch ginger finely chopped or minced
3 each mushrooms, button or cremini, sliced
1/2 each green bell peppers cut into 1/4-inch cubes
1 small carrots cut into small cubes
1/2 each sweet red bell peppers cut into 1/4-inch cubes
1/2 cup peas, frozen
1/2 cup corn fresh or frozen
1 cup brown rice cooked from leftover
1 teaspoon sesame oil
1 1/2 tablespoons soy sauce, tamari or to taste
1/2 tablespoon garlic sauce optional
1 teaspoon rice vinegar or to taste
4 tablespoons cilantro freshly chopped

1
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
2
Add the onions, stirring constantly, and cook for about 6 minutres until onions are browned and soft.
3
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
4
Add the ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
5
Stir in the bell peppers, carrots, and cook for about 3 minutes until tender.
6
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
7
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
8
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
9
Stir in the cilantro until well combined.
10
Divide among the serving plates, and serve warm.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon peanut oil 1 tablespoon peanut oil, 1 each onions chopped, 2 cloves garlic or as needed, minced, 1/2 inch ginger finely chopped or minced, and more.

Yes, Vegetable Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Fried Rice

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