Best 2 Vegetarian Fried Rice Recipes

Vegetarian fried rice is a delightful and flavorful dish that can be easily prepared at home. This versatile dish is a great way to use up leftover rice and vegetables, and it can be customized to suit your own taste preferences. Whether you prefer a mild or spicy dish, there is a vegetarian fried rice recipe out there to satisfy your cravings. This article will provide you with a comprehensive guide to creating the perfect vegetarian fried rice, from selecting the right ingredients to perfecting the cooking technique. So, gather your ingredients, heat up your wok or skillet, and get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN FRIED RICE

Vegetarian Fried Rice image

This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll.

Provided by janice tofuri

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons peanut oil
1 egg, beaten
1 teaspoon minced fresh ginger root
1 clove garlic, minced
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons lime juice
1 teaspoon brown sugar
¼ teaspoon salt
⅛ teaspoon red pepper flakes
3 cups cold cooked rice
⅔ cup frozen peas, thawed
⅔ cup frozen carrot slices, thawed
⅔ cup frozen chopped broccoli, thawed
¼ cup sliced green onion (green part only)

Steps:

Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29.7 g, Cholesterol 27.3 mg, Fat 2.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 786.4 mg, Sugar 4 g

VEGETARIAN NASI GORENG (FRIED RICE)

Vegetarian Nasi Goreng (Fried Rice) image

This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!

Provided by Sharon123

Categories Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 cups long-grain rice
salt
2 tablespoons tamarind paste
2 tablespoons vegetable oil
8 shallots, chopped
3 cloves garlic, crushed
1/2 inch fresh ginger, grated
2 teaspoons curry powder
1/4 teaspoon hot red pepper flakes
1/4 teaspoon turmeric
1/2 small cabbage, thinly sliced
2 medium tomatoes, peeled,seeded,and diced
3 tablespoons soy sauce
1 tablespoon packed dark brown sugar
3 tomatoes, coarsely chopped
1 1/4 red peppers, cored,seeded,and diced
1/2 cucumber, diced
1 stalk celery, diced
2 eggs
salt and pepper
2 tablespoons butter

Steps:

Cook the rice in boiling salted water for 12-15 minutes, until tender.
Drain, rinse, and drain again.
Stir in the tamarind paste and set aside.
Heat 1 tbls.
of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
Add the cabbage and cook for 3-5 minutes.
Add the tomatoes and cook for 2-3 minutes.
Remove from pan.
Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
Return the vegetables to the pan.
Add the soy sauce and sugar and heat gently to warm through.
Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
Melt 2 tbls butter in an omelet pan or small skillet.
Add the eggs to the pan and cook until set.
Leave to cool.
Roll up the omelet and slice across into fine strips.

Tips:

Use high-quality ingredients: Fresh, flavorful vegetables, fluffy rice, and aromatic spices will make all the difference in your fried rice.
Cook the rice ahead of time: Cold, day-old rice is best for fried rice, as it will hold its shape better and not get mushy.
Use a well-seasoned wok or large skillet: A well-seasoned wok or skillet will help prevent the rice from sticking and burning.
Heat the wok or skillet over high heat: This will help create a nice sear on the rice and vegetables.
Add the ingredients in stages: First, cook the aromatics (such as garlic, ginger, and onion) until fragrant. Then, add the vegetables and cook until tender-crisp. Finally, add the rice and stir-fry until heated through.
Use a light hand with the sauce: Too much sauce can make the fried rice soggy. Add the sauce gradually and taste as you go.
Serve immediately: Fried rice is best when served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Vegetarian fried rice is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it can be customized to your own taste preferences. With a little planning and effort, you can easily make a restaurant-quality vegetarian fried rice at home.

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