Craving takeout but want to keep it healthy? Ditch the delivery app and say hello to your new favorite weeknight dinner! This Ginger Garlic Veggie Fried Rice is a flavor explosion that comes together in just 30 minutes. We’re talking fluffy scrambled eggs, crisp-tender veggies, and a zesty soy-Sriracha sauce all tossed with hearty brown rice. It’s vibrant, satisfying, and so much better (and faster!) than waiting for takeout. Let’s get cooking!
Ingredients
• 4 large eggs
• 2 tablespoons / 30 ml water
• Nonstick cooking spray
• 1 tablespoon / 15 ml olive oil
• 1 tablespoon / 15 g finely chopped fresh ginger
• 2 cloves garlic, minced
• 2 cups / 200 g chopped Chinese cabbage
• 1 cup / 110 g coarsely shredded carrot
• 1 cup / 100 g fresh pea pods, trimmed
• 2 cups / 370 g cooked brown rice, chilled
• ⅓ cup / 35 g sliced green onions
• 2 tablespoons / 30 ml reduced-sodium soy sauce or tamari
• 1 to 2 teaspoons / 5-10 ml Sriracha, or to taste
• 2 tablespoons / 8 g snipped fresh cilantro
• Lime wedges, for serving
Instructions
1. First, let’s cook the eggs. In a small bowl, whisk the eggs and water together until just combined. Lightly coat a large nonstick skillet with cooking spray and heat over medium. Pour in the egg mixture and let it cook undisturbed until the edges begin to set. Gently push the cooked portions toward the center, allowing the uncooked egg to flow to the edges. Continue this process for 2-3 minutes until the eggs are softly scrambled but still moist. Transfer the fluffy eggs to a bowl and set aside.
2. Return the same skillet to the stove and heat the olive oil over medium-high heat. Add the ginger and garlic, stirring constantly for about 30 seconds until fragrant. Toss in the Chinese cabbage, carrot, and pea pods, and stir-fry for 2 minutes until crisp-tender. Add the cooked brown rice, green onions, and the reserved scrambled eggs back to the skillet. Drizzle with soy sauce and Sriracha, then stir everything together for another 2-3 minutes until heated through. Finish by sprinkling with fresh cilantro and serve immediately with fresh lime wedges on the side.
Nutritional Information
• Per Serving: 250 calories, 9 g fat (2 g saturated fat), 212 mg cholesterol, 367 mg sodium, 31 g carbohydrate, 4 g fiber, 11 g protein.
Pro Tips
• Use day-old, chilled brown rice. Cold rice is drier and less sticky, which prevents your fried rice from becoming mushy and helps the grains stay separate.
• For an extra protein boost, add a cup of baked tofu, tempeh, or edamame along with the vegetables.
• Don’t overcrowd the pan. Use a large skillet or wok to give your plenty of room. Overcrowding the pan will steam the vegetables instead of stir-frying them, making them soggy.
FAQ
Q: Can I make this fried rice vegan
A: Absolutely! To make this recipe vegan, simply omit the eggs. For a great protein-rich substitute, you can scramble 8 ounces of firm, crumbled tofu in the skillet before stir-frying the vegetables.
Q: How can I add more protein to this vegetarian fried rice
A: This recipe is easy to boost with more protein. As suggested in the Pro Tips, you can add one cup of baked tofu, tempeh, or shelled edamame when you stir-fry the other vegetables.
Q: Is this veggie fried rice recipe gluten-free
A: Yes, you can easily make this recipe gluten-free. The key is to use tamari instead of regular soy sauce, as tamari is typically brewed without wheat. Always check the label on your Sriracha as well to ensure it’s certified gluten-free.
Q: What’s the best way to store and reheat leftovers
A: Store leftover fried rice in an airtight container in the refrigerator for up to 4 days. For best results, reheat it in a lightly oiled skillet or wok over medium-high heat until warmed through. This helps revive the texture better than a microwave.
