Best Vegetarian Fried Rice Recipes

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.

VEGETARIAN FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
• Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
• Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

VEGETARIAN THAI FRIED RICE (KHAO PAD JE)

Steps:

• Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook onion and tofu until lightly browned, 3 to 5 minutes. Add peas and tomatoes and cook for 1 minute. Stir in rice and a little more oil if necessary to keep the rice from sticking. Stir-fry for 1 minute. Season with light soy sauce and sweet soy sauce; stir well.
• Move rice to one side of the wok or skillet and add remaining 1 tablespoon of vegetable oil to the empty side. Crack eggs into the skillet and season with soy seasoning. Let eggs cook for about 3 minutes; flip and scramble. Stir into rice mixture.
• Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Steps:

• Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add tofu and sear until tofu is browned.
• To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
• Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

VEGETARIAN PINEAPPLE FRIED RICE

Steps:

• 1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside. 2. In a cup, stir the fish sauce/soy sauce together with the curry powder. 3. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time). 4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry. 5. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute. 6. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry. 7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.) 8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

VEGETARIAN FRIED FETA RICE BY ANDIE

Steps:

• Bring water and brown rice to a boil in a saucepan; cook until rice has softened, 15 to 20 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Heat olive oil in a large skillet over medium-high heat. Saute green beans and rice in hot oil until lightly crisped, 5 to 10 minutes. Stir in feta cheese; drizzle olive oil over the top and season with black pepper.

VEGETARIAN NASI GORENG (FRIED RICE)

Steps:

• Cook the rice in boiling salted water for 12-15 minutes, until tender.
• Drain, rinse, and drain again.
• Stir in the tamarind paste and set aside.
• Heat 1 tbls.
• of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
• Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
• Add the cabbage and cook for 3-5 minutes.
• Add the tomatoes and cook for 2-3 minutes.
• Remove from pan.
• Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
• Return the vegetables to the pan.
• Add the soy sauce and sugar and heat gently to warm through.
• Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
• Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
• Melt 2 tbls butter in an omelet pan or small skillet.
• Add the eggs to the pan and cook until set.
• Leave to cool.
• Roll up the omelet and slice across into fine strips.

CHINESE VEGETARIAN FRIED RICE

Steps:

• Method.
• Soak, wash the rice and cook it in pressure cooker for 3 whistles along with carrot, peas and water or use left over rice.
• Heat oil in a wok or large pan and add red chillies and garlic. Saute for 2 Mins until red chillies turns dark brown.
• Add onion to a pan and saute for 2 minutes.
• Add all veggies( brocoli, bell pepper, corn, snow peas and white part of green onion) saute this for 2 minutes Sprinkle some water and cook this for 3 Mins by placing lid on top.
• Now add pepper, salt, sugar, black bean paste(opt), tamari and soy sauce. Mix well with veggies. Cook it for another 2 minutes.
• Finally add the rice. once you add your rice to the wok, turn the heat to high. Your wok or pan has to be so hot that it makes every single grain of rice to jump and dance off in the wok. Stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
• When the rice is heated through, add the bean sprouts into the pan. Mix thoroughly. Finally add the green part of green onion. Serve hot.

VEGETARIAN HAWAIIAN FRIED RICE WITH " HAM"

Steps:

• Get out a large skillet or wok.
• On high heat, stir fry the celery, carrots, mushrooms and onion in oil, about 3 minutes or until tender.
• Add in the vegetarian "ham"; stir fry for 1 minute.
• Add in soy sauce, seasoning and green onions.
• Continue stir frying until hot--approximately 4 minutes.
• You may serve with other side dishes such as the Teriyaki veggies I will post.
• Or eat alone, it is really good!
• Enjoy!

PROTEIN-PACKED VEGETARIAN FRIED RICE

Steps:

• Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
• Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.

INDIAN VEGETARIAN CURRIED FRIED RICE

Steps:

• Heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it's well combined with vegetables. Add chickpeas, tomatoes,soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through. Divide among 4 bowls and serve.

VEGETARIAN FRIED RICE

Steps:

• Cook rice as directed on package.
• While rice is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Pour beaten eggs over bottom of skillet and cook until firm; remove from skillet and set aside. When eggs are cool, cut into small pieces.
• Heat oil in same skillet over medium-high heat. Cook and stir carrots, onions and garlic in oil 1 minute. Stir in pea pods and bean sprouts; cook and stir 2 minutes. Stir in rice and soy sauce; reduce heat to medium. Cook 2 minutes, stirring occasionally. Stir in eggs; cook until heated through.

FRIED RICE: VEGETARIAN CELEBRATION RECIPE BY TASTY

Steps:

• In a medium bowl, combine the tofu and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
• In a large pan, heat the vegetable oil over medium-high heat. Add the marinated tofu and cook until golden and crispy, about 5 minutes. Remove the tofu from pan and set aside.
• To the same pan, add the vegetables and cook until heated through, about 3 minutes.
• In a small nonstick pan, fry the eggs over easy, about 2 minutes.
• Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
• Top with the fried eggs and serve.
• Enjoy!

VEGETARIAN FRIED RICE

Steps:

• In a small bowl, whisk eggs with 2 tablespoons of water. Coat a large skillet with cooking spray. Heat skillet over medium high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
• Wipe skillet clean and add oil. Heat over medium high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and pepper, stir fry for 2 minutes. Add snow peas and squash, cook 2 more minutes. Stir in broth, soy sauce and simmer 3 minutes or until vegetables are crisp-tender. Stir in brown rice, green onions and eggs. Reduce heat and warm through, about 5 minutes.