Easy Homemade Vegetable Fried Rice Recipe
This easy vegetable fried rice recipe is a vegetarian symphony of flavors. Moreover, it's perfect for meal planning, so make a large batch 'cause you're gonna need it.
Servings 4
Calories 780kcal
Ingredients
- 2 1/2 Tbsp sesame oil divided
- 1 red onion diced
- 1 Cup (60g) Mushroom mix chopped if needed
- 1 red bell pepper diced
- 1 1/2 cup (135g) broccoli florets cut into bite-sized pieces
- 1 cup (135g) frozen peas
- 1/2 cup (65g) Cashews whole and raw
- 1 Tbs Fresh garlic grated
- 1 Tbs Fresh ginger grated
- 2 Tbsp soy sauce
- 3 eggs whisked
- 2 1/2 cups (500g) jasmine rice cooked and chilled
- a small bunch of fresh basil chopped
- 2-3 scallions sliced thinly
- 2 Tbsp sesame seeds
Instructions
- Heat 2 Tbsp of oil in a large skillet over medium-high heat.
- Add the onions and mushrooms in, and sautee them for 2-3 minutes.
- Then, add in bell peppers, broccoli, and peas, and cook for about 4 minutes more.
- Add cashew, garlic, ginger and cook for an additional 1-2 minutes until fragrant.
- Pour in the soy sauce, stir and let it simmer for a couple of minutes.
- Push the veggies to the sides of the wok, clearing a space in the middle in which you need to add the remaining 1/2 Tbsp of oil.
- Add in the whisked eggs and use a wooden spoon to scramble them, breaking them up into small bits.
- Toss the egg and veggies together.
- Add the cooked jasmine rice and continue to toss and stir until well combined (about 2-3 minutes).
- Taste and season with salt and pepper, if needed (to your taste).
- Garnish with green onions, sesame seeds and lots of fresh basil.
Video
Nutrition
Calories: 780kcal | Carbohydrates: 121g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 579mg | Potassium: 922mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1518IU | Vitamin C: 73mg | Calcium: 143mg | Iron: 5mg