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Vegetable Fried Rice ~ No eggs! ~ This savory Hibachi-style fried rice comes together in minutes and at a fraction of the cost of ordering takeout!

Vegetable Fried Rice

This savory Hibachi-style fried rice comes together in minutes and at a fraction of the cost of ordering takeout!
5 from 6 votes
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Course: Main Course, Side Dish
Cuisine: Asian
Keyword: 30 minutes or less, dairy free, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 311kcal
Author: Holly Gray

Ingredients

  • 2/3 cups carrots chopped
  • 1/2 cup green peas frozen
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic minced
  • 4 cups cooked white rice chilled
  • 2 tablespoons tamari sauce or to taste
  • 2 teaspoons sesame oil or to taste
  • 2 tablespoons scallions chopped

Instructions

  • Place chopped carrots in a small saucepan and fill to cover with 1-inch of water. Bring to a boil and cook for 3 minutes, just until tender-crisp. Add peas and drain immediately. Set aside.
  • Preheat a wok or large deep skillet to high heat. The pan is ready when a drop of water thrown into it evaporates right away.
  • Add vegetable oil then stir in carrots and peas. Cook for about 30 seconds, stirring constantly.
  • Stir in garlic then the cooked rice. Add tamari sauce and toss gently to coat. Drizzle with sesame oil.
  • Sprinkle with scallions and serve hot.

Nutrition

Calories: 311kcal | Carbohydrates: 59g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 528mg | Potassium: 355mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3631IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 4mg
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