This vegetarian fried rice with egg is a quick, tasty meal packed with vegetables like carrots, red bell pepper, and snow peas. Not only is it ready in no time, but it's also the perfect way to use up leftovers in a delicious way. Ideal for a weekday when you want something nutritious and simple to prepare!
Vegetarian egg fried rice
Ingredients
- 500 grams cooked rice
- 100 gram snow peas
- 50 ml water
- 3 tablespoons soy sauce
- 3 cm fresh ginger root
- 2 spring onions
- 2 eggs
- 2 cloves garlic
- 1 red bell pepper
- 1 red chili pepper
- 0,5 lemon
- roasted sesame seeds
Instructions
The preparations
- Peel the carrot and then cut it into small pieces.
- Remove the seeds and the stem of the red pepper. Then cut it into small pieces as well.
- Chop the snow peas finely.
- Cut the white and green of the spring onions separately into rings.
- Remove the bitter skin of the ginger and then cut it into small pieces.
- Crush the garlic cloves and remove the skin. Then cut it into small pieces.
- Remove the stem of the chili pepper and then cut it into rings.
- Beat the eggs and whisk them.
- Stir the cooked rice until smooth.
Stir-frying the vegetarian fried egg rice
- Heat some oil in a wok and fry the ginger, chili pepper and garlic for a minute.
- Then add the carrots, pepper, snow peas and the white of the spring onions. Mix everything well and let it stew for four minutes.
- Then add the water, soy sauce and the juice of half a lemon. Let this simmer for another four minutes.
- Now add the cooked rice to the vegetables. Mix everything well.
- Next add the beaten egg to the rice dish and mix everything well. Let the egg cook while stirring.
- Serve in deep dishes and finish with the green of the spring onions and roasted sesame seeds.
Nutrition
How to make vegetarian egg fried rice?
As previously mentioned, this vegetarian fried rice with egg is a typical leftovers dish, perfect for a quick and nutritious midweek meal.
The rice
For this recipe, we used leftover cooked rice, which is ideal for this dish. However, you can also use uncooked rice and cook it beforehand. For that, calculate about 100 grams of rice per person. Rice expands significantly and can absorb up to 2.5 times its weight in water.
Rice tends to clump. Therefore, it's important to fluff the cooked rice with a fork before adding it to the wok.
Preparations
As always, we pay close attention to preparing the vegetables. Good preparation is half the battle, and stir-frying becomes child's play afterward.
Peel the (large) carrot and remove the ends. Then halve the peeled carrot lengthwise. If preferred, you can halve both parts lengthwise again. Finally, chop the carrot into small pieces.
For the red bell pepper, cut off the top and bottom. This makes it easy to remove the seeds from the inside. Remove the stem as well. Then cut the bell pepper into small, crunchy pieces.
Now it's time for the snow peas. Chop these into smaller pieces too.
Remove the roots and the top green parts of the spring onions. Then slice the white and green parts separately into rings. The white rings will go into the wok, while the green rings will garnish the fried rice.
Peel the bitter skin off the ginger. Chop the remaining yellow ginger root into small pieces, or optionally grate it.
Crush the garlic cloves with the side of your kitchen knife. This makes it easy to remove the skin. Then finely chop the garlic cloves or use a garlic press.
Finally, the chili pepper. Remove the stem. If you prefer it less spicy, halve the chili lengthwise and remove the seeds. Otherwise, slice it directly into small rings.
With the vegetables ready, we whisk the eggs and briefly mix the yolks and whites together.
Stir-frying the vegetarian egg fried rice
It's time to heat the wok on the stove and warm up some oil. In the first step, sauté the ginger, garlic, and chili pepper briefly until their aromas fill the air.
Next, stir-fry the vegetables. These include the carrots, red bell pepper, snow peas, and the white parts of the spring onions. Stir everything well and let it cook for about four minutes. Stir regularly to ensure all the vegetables are exposed to the wok's heat.
After stir-frying, we'll cook the vegetables further by adding liquid. Add the water, soy sauce, and the juice of half a lemon to the wok. Mix everything well and let the vegetables simmer for about five minutes.
Then it's time to add the cooked rice to the vegetable mix in the wok. Check again to ensure the rice is fluffed. Now combine the rice with the vegetables so everything is evenly distributed.
Finally, pour the whisked eggs into the wok. Stir constantly to distribute the egg evenly. Let it cook for about two minutes so the egg integrates with the vegetables and rice.
And that's it! The vegetarian fried rice with egg is ready to serve. Garnish the plates with some green spring onion rings and optionally some toasted sesame seeds.
More surprising.wok
Wok dishes are typical of Asian cuisine. They allow for quick cooking at high temperatures. The vegetables remain crispy and retain their healthy nutrients. They are also highly suitable for curries and one-pot meals. You can find more surprising dishes using the wok in the articles below:
- Marinated coconut chicken with pak choy.
- Chinese scrambled eggs with tomatoes.
- Vegetarian banana peel curry.
- Chicken chow mein.
- Vegetarian chickpea curry.
- Pumpkin curry with noodles.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
My friends are absolutely enthusiastic about this easy vegetarian stir-fry dish!