Vegetarian Fried Rice (Better Than Takeout!)

This Easy Vegetarian Fried Rice is quick, flavorful, and better than takeout. Made in one pan with simple ingredients, it’s the perfect way to turn leftover rice into a satisfying meal! This Vegetarian Fried Rice recipe is one of those dinners I make when I have no plan but still want something super satisfying. It’s quick, flexible, and honestly better than takeout!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 465 kcal per serving

Ingredients

2 cups - white rice, day old
1 ½ tablespoons - canola oil or vegetable oil
½ cup - onion
1 - carrot
2 cloves - garlic
3 - green onions
½ cup - frozen peas
2 teaspoons - soy sauce
1 tsp - toasted sesame oil
Salt & Pepper white pepper
½ tbsp - canola oil
1 - egg

Instructions

If using day old rice, break apart any clumps before starting cooking. Heat your wok or heavy flat bottomed skillet with 1 tablespoon canola oil until it just starts to smoke, add your rice, stir consistently to evenly toast for about 3 minutes. Depending on your pan size you may prefer to do this in two batches.
Create a space in the middle of your pan, add remaining ½ tablespoon canola oil, then your veggies (minus frozen peas). Cook for 1 minute, then mix with the rice.
If adding egg, move rice/veggie mixture to one side of the pan, add ½ tablespoon oil, scramble egg in pan, then mix with the rice.
Add soy sauce and toasted sesame oil to the pan, stir to coat. Add salt and pepper to taste.
Add frozen peas and stir 1-2 minutes till the peas are warmed through, then remove from heat and serve.
Storage Instructions – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture or microwave for convenience.

Nutrition