My Veggie Fried Rice recipe is mostly veggies with a little bit of rice.
It’s light, healthy and won’t fill you up as quickly as traditional fried rice.
Chinese takeout rice is not my favorite because it’s mostly rice.
I’m a big fan of taking help from the store when I can, so I use those ready cooked rice in a bag/pouch quite often.
I’m just going to be proud of myself for getting through a work day and still cooking for my family.
You know, rather than stress about making everything from scratch.
How to Make Veggie Fried Rice
Here I used the ready cooked Jasmine rice and I was a big fan.
Use whatever veggies you like.
I kept it simple with sugar snap peas, red pepper, and carrots already shredded in a bag.
In a skillet over medium heat add a drizzle of sesame oil (olive oil will work too).
Start with the sugar snap peas and peppers, they will take longer since the carrots are smaller.
Just a tiny bit of kosher salt and pepper.
Not too much because we will be adding soy sauce a little later (stay tuned).
After about 3 or 4 minutes add shredded carrots, garlic, and ginger paste.
There are few smells that are as awesome as garlic right when it hits the pan, take a moment to enjoy 🙂 .
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Right about this time is when your family will flock to the kitchen and ask what’s for dinner.
Another 2 or 3 minutes and add the ready cooked rice.
The rice package said to microwave for 90 seconds so I did that before adding it to the skillet.
Move it around the pan and add some soy sauce after another minute or two.
Then crack an egg right in there and mix it in.
When the egg is fully cooked and mixed into the rice, taste for seasoning and add more soy sauce if needed.
I served this with Sweet and Spicy Pork Bites
You could also add chicken or shrimp and make Vegie Fried Rice into a main dish.
A low carb/ keto option is Steak Cauliflower Fried Rice
Veggie Fried Rice
A fried rice made with extra veggies for the perfect side, or add chicken for a complete meal
- 8 oz bag sugar snap peas
- 1 red bell pepper cut into thin strips
- 1 cup shredded carrots
- 3 cloves garlic minced
- 1 Tbsp ginger paste or minced ginger
- 1 8 oz bag ready cooked jasmine rice
- 1-3 Tbsp soy sauce
- 1 egg (leave out for a vegetarian version)
- sesame oil, sesame seeds, kosher salt, pepper
In a skillet over medium heat drizzle sesame oil (or olive oil) and add sugar snap peas and red pepper strips and just a tiny bit of kosher salt and pepper. Move around the pan as it cooks for 3-4 minutes.
Add carrots, garlic, and ginger. Cook another 2-3 minutes.
Microwave the ready cooked rice according to package directions and add to the skillet.
Add 1 Tbsp of the soy sauce and cook another minute or two. Crack an egg into the rice and veggies, mix around and cook a few more minutes.
Taste for seasoning and add more soy sauce if needed. Top with sesame seeds.