Chinese veg fried rice. Featuring the goodness of vibrant vegetables, this fried rice gets a little extra flavor from a drizzle of sesame oil. An easy weeknight meal!
As far as weeknight meals go, fried rice secures a top position on the list. Due to its quick and easy feature, it pops up on my weekly menu every now and then. And when loaded with your favorite veggies, it also turns into a nutritional powerhouse making it a much-loved dish in the healthy food scene. Which is why I love this easy weeknight meal so much.
So here’s an amazing idea to incorporate more plant based meals into your diet. Chinese veg fried rice. Without a doubt, it’s one of the easiest ways to eat healthy without compromising on taste.
Stir fry cooked long grain rice with rainbow veggies and flavorful soy sauce. Again, cooked and cooked rice works best in this recipe. Make rice a day and store in the refrigerator to make the perfect fried rice.
For veggies, I used a combo of bell peppers, carrots and spring onions (scallions). However, don’t hesitate to your favorite veggies like green beans, mushrooms, corn, or green peas. In my opinion, the more the better.
Soy sauce definitely adds that unique classic touch, but can you guess the secret ingredient? Sesame oil. A teaspoon of oil is more than enough to add that extra flavor to this rice recipe. And that’s what make this Chinese veg fried rice so flavorful.
To be exact, an amazing weeknight meal that’s both nutritious and delicious.
- 2 cups long grain rice
- 1 tbsp vegetable oil
- 1 tsp chopped garlic
- 1 1/2 cups chopped vegetables (bell peppers or capsicum, white of spring onions or scallions, carrots)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Green part of spring onions (scallions), to garnish (optional)
- Chopped peanuts, to garnish (optional)
Start the recipe a day ahead. Rinse rice in cold water and set aside. Bring plenty of water to boil in a large saucepan. Stir in rice. Cover and simmer for 6-10 minutes or until rice is tender. Drain. Leave to cool completely. Store in refrigerator overnight or until ready to use.
Meanwhile heat vegetable oil in a large frying pan or wok over high heat. Add garlic. Sauté, stirring, for 1 minute or until fragrant. Add vegetables. Cook, stirring occasionally, for about 3 minutes or until tender. Stir in cooked rice, soy sauce and sesame oil. Stir-fry for 1 minute.
Garnish with spring onions (scallions) and chopped peanuts, if desired.
- Use whatever veggies you have on hand like green beans, peas, broccoli, corn etc
Amount Per Serving Calories 195 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 0mg Sodium 466mg Carbohydrates 32g Net Carbohydrates 0g Fiber 4g Sugar 2g Sugar Alcohols 0g Protein 5g