Vegetable Fried Rice
A colorful and flavorful vegetable fried rice packed with fresh vegetables and savory soy sauce, perfect for a quick, healthy, and satisfying meal.
Ingredients
- 1/4 cup egg substitute ⓘ
- 2 Tbsp rice wine or dry white wine ⓘ
- 2 Tbsp low sodium soy sauce ⓘ
- 1 Tbsp water
- 1/8 tsp pepper ⓘ
- nonstick cooking spray ⓘ
- 1 cup thawed and drained frozen green beans ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 1/2 cup bias-sliced celery ⓘ
- 1 small onion, halved and sliced ⓘ
- 1/2 can bamboo shoots, drained
- 2 cups chilled cooked rice ⓘ
- 2 Tbsp unsalted dry roasted peanuts (optional)
Instructions
- In a small mixing bowl, stir together the egg substitute, rice wine or white wine, soy sauce, water, and pepper. Set aside.
- Spray a nonstick skillet or wok with cooking spray and heat over medium-high heat.
- Add the sliced onion, celery, and green beans; stir-fry for 2-3 minutes until slightly tender.
- Add the sliced mushrooms and bamboo shoots; cook for another 2 minutes.
- Pour the egg mixture into the skillet, stirring constantly to scramble and combine with vegetables.
- Add the cooked rice; stir well to incorporate all ingredients and heat through, about 2-3 minutes.
- Optional: sprinkle with chopped peanuts before serving.
Tips & Substitutions
For a heartier dish, add additional vegetables like bell peppers or snap peas. If you prefer a richer flavor, consider substituting the egg substitute with scrambled eggs. Using day-old rice will yield the best texture, as it’s drier and less sticky. Feel free to adjust the soy sauce to taste, or try low-sodium options for a healthier version.
Serving Suggestions
Serve this vegetable fried rice as a main dish or as a side alongside your favorite protein, such as grilled chicken or tofu. It pairs beautifully with Ginger'S Egg Rolls for a complete meal. For added crunch, top with chopped green onions or sesame seeds before serving.
Storage & Reheating
Store any leftover vegetable fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out and microwave in short intervals, stirring occasionally, until heated through. Alternatively, sauté in a skillet over medium heat until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Fried Rice contains roughly 297 calories, with 10g protein, 46g carbohydrates, and 9g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1094mg per serving (48% 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 as a healthier alternative. Just make sure it's fully cooked and chilled before adding it to the skillet. The cooking time may vary slightly, so adjust as needed to ensure it heats through properly.
Is it possible to make this recipe vegan?
Absolutely! Simply omit the egg substitute altogether or replace it with a plant-based alternative like tofu scramble. This will keep the dish vegan-friendly while still providing a satisfying texture.
Can I add protein to this fried rice?
Yes, you can incorporate cooked chicken, shrimp, or tofu for added protein. Just stir them in after the vegetables are cooked but before adding the rice, so they heat through without overcooking.
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).