Description

My Loaded Vegetarian Fried Rice recipe is easy enough to make as a side dish, but also hearty enough to enjoy for a full meal. I love making a big batch of this veggie and protein filled rice, and then packing it into meal prep containers for easy lunches all week long. It can also be served for dinner with a side of egg rolls or dumplings.

Ingredients

Scale

1/4 cup neutral flavored oil, like canola
1/2 diced yellow onion (about 1/2 cup)
3/4 cup diced or shredded carrot
1 cup small diced broccoli florets
1 small red bell pepper, diced
3-5 cloves garlic, minced
1 1/2 teaspoons freshly grated ginger, or more if desired
2 cups cauliflower rice, or one frozen bag (for best results, squeeze as much liquid out of the riced cauliflower as you can before adding in)
1 (12 oz) bag shelled edamame, thawed (about 1 1/2 cups)
3/4 cup frozen corn kernels, thawed before adding (or canned)
3/4 cup frozen sweet green peas, thawed before adding
2 cups cooked white rice, day old is best
6-8 large eggs, scrambled*
1/3 cup tamari, I like to use low sodium (you can add extra if you like)
1 tablespoon toasted sesame oil
1/2 thinly sliced green onion

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Instructions

Heat an extra large pan over medium heat and add in 1/4 cup of neutral flavored oil, like canola. Once oil is hot, add in the diced onion, carrot, broccoli and red bell pepper, along with a pinch of salt. Stir everything together and cook until just softened, about 5 minutes, stirring a few times. Next, add in the garlic and ginger and cook for another minute or two, until fragrant and browned.
Add in the cauliflower rice, peas, corn and edamame. Mix everything together well and let cook for about 3-4 minutes, just until cauliflower rice has cooked a little bit. Next, add in the cooked rice, scrambled egg, 1/3 cup tamari and 1 tablespoon toasted sesame oil.
Stir everything together really well, until completely combined and then use a spatula to lightly press down the fried rice mixture, into the bottom of the pan. Let everything just cook, without stirring for 4-5 minutes, until you can start to hear it sizzling on the bottom. Mix everything together, and repeat 2-3 more times, depending on how browned you want the fried rice to be.
Stir in the sliced green onion and season with salt or extra tamari, to taste. I like to drizzle mine with a little bit of sweet soy sauce and toasted sesame seeds, for texture. Serve this veggie fried rice as a side dish, by itself, or with a side of frozen egg rolls, potstickers or dumplings.

Notes

I like to dice all the vegetables into small, bite sized pieces that are similar in size to the edamame and scrambled egg pieces.

*I like to pre-scramble my eggs and then just add them in when I add in the rice and tamari. You can scramble the eggs straight in the pan with the vegetables though, if you prefer. I would recommend, after garlic and ginger is cooked, move all veggies to one side and then pour in the eggs. Carefully cook until mostly scrambled and then mix in with everything else.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dinner, Lunch
Method: Sautéing
Cuisine: American, Chinese