Craving something quick, delicious, and nutritious for dinner? Our Vegetarian Veggie Fried Rice is your go-to weeknight hero when time is tight! This vibrant dish is a one-pot wonder that’s perfect for those evenings when you need a satisfying meal without the fuss.
And here’s the fun part - get the kids involved! They’ll love helping out by cutting veggies (with kid-safe knives) and cracking eggs, making dinner prep a fun family activity. Not only does it turn mealtime into a family bonding moment, but it also introduces them to the joys of cooking and the importance of nutritious eating.
1 cup cooked riceUse code 𝗹𝗶𝘃𝗹𝗮𝘂𝗴𝗵𝗰𝗼𝗼𝗸 at checkout on Lotus Foods’ website for 15% off storewide! 3 tbsp avocado oil, divided
2 cloves garlic, minced
1 large onion, diced
1 ½ cups mixed vegetablesWe used carrots, peas, corn, and bell peppers. Broccoli is also a great option. If using frozen veggies, steam them first.
3 eggs, lightly beatenOmit if vegan
2 tbsp coco aminos
½ tsp toasted sesame oil
Salt and pepper, to taste
Pinch of red pepper
Green onions, choppedOptional... we omitted because my kids prefer without
1Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the diced onion, and sauté until fragrant and slightly caramelized. Add in the minced garlic and mix well.
2Add the mixed vegetables to the skillet and stir-fry until they are tender-crisp, about 3-4 minutes.
3Push the vegetables to one side of the skillet and add the beaten eggs to the empty space. Scramble the eggs until cooked through, then mix them with the vegetables. (Omit this step for vegan version)
4Increase the heat to high and add the remaining tablespoon of oil to the skillet. Add the cooked rice, breaking up any clumps, and stir-fry for a few minutes until heated through and starting to brown slightly.
5Drizzle the coco aminos and toasted sesame oil over the rice and vegetables. Stir well to combine and evenly distribute the coco aminos.
6Season the fried rice with salt, pepper, and red pepper flakes to taste. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
7Remove the skillet from heat and garnish the fried rice with optional chopped green onions.
8Serve the vegetarian veggie fried rice hot as a delicious and satisfying meal. Enjoy!
Ingredients
1 cup cooked riceUse code 𝗹𝗶𝘃𝗹𝗮𝘂𝗴𝗵𝗰𝗼𝗼𝗸 at checkout on Lotus Foods’ website for 15% off storewide! 3 tbsp avocado oil, divided
2 cloves garlic, minced
1 large onion, diced
1 ½ cups mixed vegetablesWe used carrots, peas, corn, and bell peppers. Broccoli is also a great option. If using frozen veggies, steam them first.
3 eggs, lightly beatenOmit if vegan
2 tbsp coco aminos
½ tsp toasted sesame oil
Salt and pepper, to taste
Pinch of red pepper
Green onions, choppedOptional... we omitted because my kids prefer without
Directions
1Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the diced onion, and sauté until fragrant and slightly caramelized. Add in the minced garlic and mix well.
2Add the mixed vegetables to the skillet and stir-fry until they are tender-crisp, about 3-4 minutes.
3Push the vegetables to one side of the skillet and add the beaten eggs to the empty space. Scramble the eggs until cooked through, then mix them with the vegetables. (Omit this step for vegan version)
4Increase the heat to high and add the remaining tablespoon of oil to the skillet. Add the cooked rice, breaking up any clumps, and stir-fry for a few minutes until heated through and starting to brown slightly.
5Drizzle the coco aminos and toasted sesame oil over the rice and vegetables. Stir well to combine and evenly distribute the coco aminos.
6Season the fried rice with salt, pepper, and red pepper flakes to taste. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
7Remove the skillet from heat and garnish the fried rice with optional chopped green onions.
8Serve the vegetarian veggie fried rice hot as a delicious and satisfying meal. Enjoy!
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