Veggie Fried Rice Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Veggie Fried Rice Recipe

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 34%
CARBS 68G52% OF CAL
8G FIBER51G OTHER9G TOTAL SUGAR
FAT 21G35% OF CAL
14G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick vegetable fried rice with more veggies than rice, tofu, and sesame oil. Packed with carrots, edamame, and green onions, easily adaptable to what you have on hand.

mainchinesestir frytofuveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces tofu (or two eggs, whisked) Or for meat, see notes.
  • 4-5 tablespoons coconut oil (or peanut oil, olive oil, or use butter or ghee) divided
  • 2 leeks (chopped and rinsed) or 1 onion, diced
  • 3 garlic cloves, rough chopped ( or try garlic scapes!)
  • 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach, kale.
  • 1 cup shelled edamame or peas (frozen)
  • 3 cups cooked, cold, dry rice (or brown rice) see notes
  • 3 tablespoons soy sauce or GF Liquid aminos
  • 1 teaspoon toasted sesame oil
  • salt and pepper to taste- or 1/4 teaspoon each
  • 1/4 cup scallions
  • 1-2 teaspoons Furikake or toasted sesame seeds
  • optional: sriracha sauce
PREP
20M
SODIUM
1406MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.