Easy veggie fried rice
This colourful veggie fried rice recipe is a quick, healthy dinner that's suitable for vegans and vegetarians. It's always popular with the kids and is a great way to use up leftover rice.
Equipment
- Wok
Ingredients
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
For the fried rice
- 300 g rice (dry weight) cooked
- 1 tablespoon sunflower oil or sesame oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 inch piece ginger finely chopped
- 2 carrots diced
- 100 g green beans chopped
- Handful of frozen peas
- Handful of frozen sweetcorn
To serve, optional
- Coriander
- Cashew nuts
- Peanuts
- Spring onions
- Roasted tofu
Instructions
- First make the sauce. Mix together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons sesame oil, 1 tablespoon maple syrup in a small bowl and set aside.
- Next heat the oil in a large wok. Add a finely chopped onion and stir fry for 5 minutes until soft.
- Add 2 cloves chopped garlic, a 1 inch piece of ginger, peeled and chopped and stir fry for one minute.
- Add 2 diced carrots and 100g chopped green beans. Stir fry for a further 5 minutes until the carrots are softening.
- Add a handful of frozen peas and another handful of frozen sweetcorn and fry for 2 minutes until warmed through.
- Add a large bowlful of cooked rice (mine weighed 300g before cooking). Stir fry until the rice is piping hot and well mixed in with the vegetables.
- Add the sauce and mix in.
- Serve immediately. If liked you can serve with fresh coriander, toasted cashew nuts, peanuts, spring onions or roasted tofu.
Notes
- Nutritional information is approximate and is intended as a guide only. It does not include serving suggestions.
- As a rough guide 300g uncooked rice will yield around 900g cooked rice. This recipe is very flexible though so use more or less depending on how much you have leftover.
- Not suitable for freezing.