Vegetarian Thai Fried Rice
Vegetarian Thai fried rice recipe is a one of the best leftover rice recipes - hearty and easy, and a great way to use leftover rice! Simple, loaded with vegetables, and ready in 20 minutes. A perfect inexpensive dinner or side dish, and can be served with any protein you have on hand!
Servings: 4 servings
Calories: 410kcal
Cost: $1
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon light sesame oil
- 1 cup sweet onion
- 4 cloves garlic minced
- 1 inch knob ginger minced
- 1.5 cups frozen peas & carrots blend
- 4 eggs use tofu for vegan version
- 1 tablespoon Thai hot sauce
- 4 cups cooked rice
- 1 tablespoon Tamari or soy sauce if not gluten free
- 2 tablespoons rice wine vinegar
- 4 green onions sliced
Instructions
- In a wok or large pan, heat the sesame oil and peanut oil over low heat. Add the onion, garlic, and ginger and saute for 6 or 7 minutes until veggies have softened.How Do I Make This Fried Rice Using Leftovers Recipe?
- Move the veggie mix over to one side of the wok, and add the peas and carrots. Saute for another 5 minutes. Then move all ingredients to the same side of the pan.
- Crack the 4 eggs, and stir with a wooden spoon to scramble them. Add the Thai hot sauce to the eggs. Continue to scramble and scrape the bottom of the wok for 5 or 6 minutes until eggs are completely cooked.
- Now, add the rice and stir all ingredients together to combine well. Add the Tamari/soy sauce, rice vinegar, and green onions.
- Taste and adjust seasoning as needed. Serve and garnish with extra green onions if desired!
Nutrition
Calories: 410kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 383mg | Fiber: 5g | Sugar: 7g | Vitamin A: 775IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 2mg