Easy vegetable fried rice
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Quick and easy vegetable fried rice

Aromatic, quick and easy fried rice filled with fresh vegetables is a substantial yet light recipe for dinner and makes for great leftovers.
Course Dinner
Cuisine Asian
Keyword How to make vegetable fried rice, vegetable fried rice, Vegetable fried rice recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
Calories 299kcal
Author Alida Ryder

Ingredients

  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 3 garlic cloves thinly sliced
  • 5 cm piece fresh ginger finely grated
  • 1 red bell pepper cubed
  • 1 yellow bell pepper cubed
  • 250 g (┬Żlb) mushrooms sliced
  • 2 cups tenderstem broccoli stems sliced
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 4 cups cooked rice
  • 1-2 teaspoons fish sauce
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons yuzu/lemon/lime juice
  • fresh coriander and chillies to serve (optional)

Instructions

  • Heat a splash of vegetable oil in a hot wok.
  • Fry the onion and carrot until soft then add the ginger and garlic.
  • Add the remaining vegetables and stir-fry for 5 minutes until cooked but still tender-crisp.
  • Add the rice and sauces and stir-fry for another 2-3 minutes.
  • Serve immediately.

Nutrition

Calories: 299kcal | Carbohydrates: 62g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 634mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6364IU | Vitamin C: 113mg | Calcium: 49mg | Iron: 2mg