Easy Veggie Fried Rice Without Eggs
Is Fried Rice Better at a Restaurant Than at Home?
For my family, fried rice from a restaurant, although tasty, isn't safe for us since my son has an egg allergy. So if we're at a restaurant, we order white rice. But at home, I've made this egg-free veggie fried rice countless times and it's always a hit. Sometimes I'll add more veggies to make it a filling main dish for dinner, and sometimes I'll leave it as is and have it as a side dish. However you make it, this recipe is tried and true and tastes delicious!
What Do You Think?
Cook Time
Ingredients
- 2 cups (3–4 medium) carrots, peeled and chopped
- 1 medium sweet yellow onion, chopped
- 1 1/2 cups frozen peas
- 2 cups (uncooked) white rice
- 2 tablespoons extra virgin olive oil
- 1/4 cup tamari or soy sauce
- 1/4 cup water
- pinch salt & pepper
- green onions, chopped for garnish
- 1 1/2 cups frozen or canned corn
Instructions
- Cook the rice either in a rice cooker or on the stove so that it is ready by the time you are done cooking the veggies. I like to start the rice cooker right as my first step, just before I begin cooking the veggies, since it takes about 20 minutes for the rice to cook.
- In a frying pan on medium heat, add olive oil and onions. Sauté them until they begin to turn translucent.
- Add chopped carrots to the pan. Stir to coat in oil and to ensure even cooking.
- When the onions begin to brown, increase heat to medium-high. After a few seconds, add half of the water and continue to stir.
- Keep stirring the carrots and onions. As the water cooks off, add the remainder of the water. You are just sort of steam cooking the carrots a little so they aren't too hard in the finished rice.
- Once most of the water has cooked off, reduce heat back to medium and continue stirring. Add peas and corn, and stir to combine all ingredients.
- Once all ingredients are warmed through, add cooked rice to the pot and stir until all ingredients are combined.
- Continue cooking for 3–4 minutes to allow the rice to brown a little in the pan.
- Pour soy sauce/tamari over veggie rice mixture and stir to coat. If you want a darker rice, add more soy sauce/tamari.
- Garnish with green onions and enjoy!
Veggie Fried Rice
What is your favorite kind of rice?
| Nutrition Facts | |
|---|---|
| Serving size: 6 | |
| Calories | 357 |
| Calories from Fat | 54 |
| % Daily Value * | |
| Fat 6 g | 9% |
| Saturated fat 1 g | 5% |
| Carbohydrates 68 g | 23% |
| Sugar 6 g | |
| Fiber 5 g | 20% |
| Protein 9 g | 18% |
| Cholesterol 0 mg | |
| Sodium 663 mg | 28% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Lisa Bean
Comments
We love fried rice, definitely will try it this way. Thanks.
Hello, Lisa, I am a food enthusiast. I like fried rice in many various forms., but I will try your receipt. Many thanks for sharing.
This looks like a delicious fried rice to me. I haven't made fried rice in years, but we do buy in from a good restaurant. I really like it and your reciped looks like it would not be too hard to make.
Fried rice is a common recipe and easy to make. For that special flavour, I sometimes put a few chopped garlic cloves with onion before sauteing.
We relish this generally with curd.
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