Fried Rice With Vegetables
Colorful and flavorful fried rice with vegetables, perfect for a quick, satisfying meal that appeals to vegetarians and rice lovers alike with savory soy and Worcestershire sauces.
Ingredients
- 3 Tbsp. vegetable oil ⓘ
- 1 egg, beaten ⓘ
- 1 medium green bell pepper, chopped ⓘ
- 3 scallions, sliced ⓘ
- 1 celery rib, sliced
- 2 garlic cloves, minced ⓘ
- 1/2 (10 oz.) pkg. frozen peas, thawed ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/8 tsp. hot pepper sauce ⓘ
- 2 c. cooked rice, cooled ⓘ
- 2 Tbsp. soy sauce ⓘ
Instructions
- In a wok, heat 1 tablespoon of vegetable oil over medium-high heat until hot.
- Add the beaten egg and cook, stirring, until firm, about 2 minutes. Remove to a plate and cut into small pieces.
- Add remaining 2 tablespoons of vegetable oil to the wok.
- Stir-fry chopped green bell pepper, sliced scallions, sliced celery, and minced garlic until vegetables are tender, about 3-4 minutes.
- Add thawed peas, sliced water chestnuts, cooked rice, soy sauce, Worcestershire sauce, and hot pepper sauce.
- Stir-fry everything together until heated through and well combined, about 3-5 minutes.
- Serve hot garnished with additional scallions if desired.
Tips & Substitutions
For added flavor, consider incorporating some cooked chicken or shrimp to the fried rice. If you're out of vegetable oil, canola or peanut oil work well as substitutes. Feel free to use any vegetables on hand, such as carrots or broccoli, for a colorful mix. For a bolder taste, try using sesame oil instead of regular oil in the stir-fry.
Serving Suggestions
Serve the fried rice hot, garnished with extra sliced scallions for a fresh touch. This dish pairs beautifully with Lee'S Fried Rice or a simple side salad for a complete meal. Consider serving it alongside some teriyaki veggies for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes, stirring halfway through to ensure even heating. You can also reheat in a skillet over medium heat, adding a splash of water to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Rice With Vegetables contains roughly 302 calories, with 11g protein, 62g carbohydrates, and 2g fat. It is an excellent source of vitamin C (38% of the Daily Value), iron (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2869mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice can be used in this recipe, but it may require a longer cooking time and additional moisture. Make sure to cook the brown rice separately and allow it to cool before adding it to the stir-fry.
What other proteins can I add to the fried rice?
You can add cooked chicken, shrimp, or tofu for added protein. If using raw meat, cook it thoroughly before adding the vegetables and rice. This will enhance the dish and make it more filling.
How can I make this recipe vegetarian?
This recipe is already quite vegetarian-friendly. To keep it vegetarian, simply omit the egg or replace it with scrambled tofu. Using soy sauce ensures it remains plant-based, but check for vegetarian-friendly options if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).