We love preparing quick and easy vegetarian dishes on occasion. If you have jumped on the Meatless Monday bandwagon you will love our creamed polenta with white beans and spinach and our healthy vegetarian tostadas. You will also love this easy vegetarian fried rice recipe.
Vegetarian fried rice
This delicious and easy-to-make fried rice is perfect for Meatless Monday, or make ahead on the weekend for your lunches through the week.
- Brown rice
- Red bell pepper
You can find the full list of ingredients and quantities in the printable recipe card below. We did include eggs in our vegetarian fried rice, however, if you don’t eat eggs then skip that ingredient.
Here are more ingredient ideas to put in your fried rice recipe:
- Mixed frozen vegetables
- Snap peas
How to make fried rice
Fried rice is generally made with with cold long grain white rice, however, if you want a healthier version use brown rice like we did.
Rice needs to be cold so that it doesn’t get sticky or mushy. You can use leftovers from a previous meal, or make a fresh batch of rice and then refrigerate it until you are ready to use it.
Begin by chopping all of the produce you’ll be adding.
You only need a single skillet for making this dish, which I love because there’s so much less to clean up later.
Begin by adding sesame oil, the pepper and whites of the onion, along with ginger to the skillet. After a couple of minutes of stir-frying, push them to one side of the pan and add the egg. As it cooks, you can break it up into smaller pieces. Then you add the remaining ingredients and stir until heated through. Serve it immediately.
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A quick and easy cast-iron skillet pineapple and cashew vegetarian fried rice recipe.
- 4 cups brown rice cooked and cold
- 2 cups pineapple pieces
- 1 cup unsalted cashews
- 1 cup edamame
- 2 large eggs
- 4 green onions
- 1/2 tbsp fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp sriracha
Chop the green onions (separating green and white), grate the ginger, chop the red bell pepper, and whisk the eggs.
Heat the sesame oil in the cast iron skillet.
Add the grated ginger, bell pepper, and whites of the green onions. Stir fry for a couple of minutes.
Move the pepper and onion to one side of the skillet and add the eggs to the other. As they cook, break them into pieces. Toss the cooked egg together with the bell pepper and onion.
Add the rice, pineapple, edamame, soy sauce, and sriracha to the skillet and toss to combine. Continue stirring occasionally until heated through.
Before serving, add the cashews, and greens from the onions.