Veggie Fried Rice Recipe
Vegetable fried rice is packed with crisp veggies like bok choy, bell peppers, broccoli, carrots, and cabbage, all tossed in a savoury sauce. Finished and garnished with scallions, it’s my take on a takeout favourite.
Servings: 6 servings
Equipment
- Large Wok or Skillet
Ingredients
Ingredients
- 2 tbsp Butter
- 1/2 sm Green Cabbage thinly sliced
- 1/4 each Tri-Colour Bell Peppers sliced
- 1/2 med White Onions diced
- 1 cup Bok Choy packed
- 1 cup Broccoli florets
- 1/2 med Carrot julienned
- 2 stalks Scallions sliced
Rice & Eggs
- 4 cups Jasmine Rice cooked and cooled
- 2-3 eggs Eggs
Sauce
- 1/4 - 1/3 cup Soy Sauce
- 1 tbsp White Sugar
- 2 tbsp Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Black Pepper to taste
Instructions
- Heat butter in a large wok or skillet over medium-high heat until melted. Add carrots, broccoli, and onion and stir fry for 2-3 minutes.
- Add remaining vegetables, cabbage, bell peppers, and bok choy. Stir fry for another 2-3 minutes then remove all vegetables from the pan and set aside.
- Add sesame oil to the same pan, then crack in the eggs and scramble until just cooked.
- Add the cooked and cooled jasmine rice, breaking up any clumps.
- In a small bowl, whisk together soy sauce, sugar, sesame oil, rice wine vinegar, and black pepper. Pour over the rice and toss to coat.
- Add the vegetables back in and stir everything together until well combined and heated through. Garnish with sliced scallions, serve while hot and enjoy!
Notes
- For best results, use day-old rice or rice that has been cooked and fully cooled. This prevents clumping and gives you that perfect fried rice texture.
- Feel free to swap or add any vegetables you have on hand, this makes for the perfect fridge dump recipe.
- Adjust soy sauce to your taste preference. Start with ¼ cup and add more as needed.
- For extra protein, add tofu, shrimp, or chicken.
Nutrition
Calories: 420kcal | Carbohydrates: 65g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Sodium: 780mg | Fiber: 4g | Sugar: 5g