Vegetarian Fried Rice
Vegetarian Fried Rice - a delicious, easy weeknight dinner idea that you are going to love!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons garlic minced
- 1 cup scallions just the white onion part, chopped
- ½ cup bean sprouts
- 7 tablespoons soy sauce
- 4 teaspoons sesame oil
- 4 teaspoons mirin
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 6 cups rice cooked and dried*
- 1 tablespoon fresh lemon zest
- 1 cup fresh cilantro chopped (additional for garnish)
Optional Toppings:
- 2 avocados
- 4 poached eggs
Instructions
- Sauté: Heat a large skillet or wok to a medium-low heat. Add 1 tablespoon extra virgin olive oil and when it is hot add 1½ tablespoons garlic and cook 30 seconds or until fragrant. Then add chopped scallions and let reduce about 2 minutes, stirring constantly.
- Simmer: Then add ½ cup bean sprouts, 7 tablespoons soy sauce, 4 teaspoons sesame oil, 4 teaspoons mirin, 1 teaspoon ground black pepper and ½ teaspoon kosher salt. Stir to mix thoroughly and let it begin to simmer.
- Rice: Add 6 cups rice and mix immediately. Once rice is mixed into liquid, add 1 tablespoon fresh lemon zest and mix again. Ensuring rice is fully warmed/hot, add 1 cup fresh cilantro at the last minute.
- Serve: Enjoy immediately with sliced avocado and poached eggs on top!
Notes
- *Rice: simply cook your desired rice according to its package instructions and then spread out on cookie sheet and let dry for as long as possible or up to 6-8 hours, either in the fridge or on your counter.
- Storage: any leftover fried rice can be stored in an airtight container in the fridge for 3-5 days.
- Poached Egg Tutorial: here is a tutorial on how to poach an egg if you need guidance!
Nutrition
Calories: 562kcal | Carbohydrates: 115g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1055mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
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