Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Vegetable Fried Rice with Soy Sauce

By /
Jump to Recipe Print Recipe
Pareve

Vegetable fried rice turns cold leftover rice into a quick, satisfying dinner. Jasmine rice is stir-fried with eggs, onion, garlic, ginger, carrots, peas, red pepper and scallions, then seasoned with soy sauce, sesame oil and a pinch of sugar.

Use Cold Rice

Rice that has been cooked and refrigerated for at least 4 hours, or overnight, has firmer, drier grains that separate in the pan and pick up toasty edges. Freshly cooked rice clumps and turns mushy. Get the pan very hot, scramble the eggs first and set them aside, then stir-fry the vegetables and rice before folding the eggs back in.

Kosher Notes

This fried rice is pareve, so it works as a meatless main or a side for chicken or fish. Use soy sauce and sesame oil with a reliable hechsher.

Variations

Mushrooms, snow peas, baby corn or broccoli all work; cut everything to a similar size so it cooks evenly. Add diced cooked chicken for a meat version.

Easy Kosher Vegetable Fried Rice with Soy Sauce
Transform leftover rice into this satisfying kosher vegetable fried rice that's ready in just 15 minutes with whatever vegetables you have on hand.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old and chilled
  • 3 tablespoons vegetable oil divided
  • 3 large eggs lightly beaten
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 large carrot diced small
  • 1 cup frozen peas thawed
  • 1 red bell pepper red bell pepper diced
  • 3 green onions green onions sliced thin
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Transfer to a plate and set aside.
  2. Add remaining 2 tablespoons oil to the same pan. Add the diced onion and cook for 2 minutes until it starts to soften.
  3. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
  4. Add the carrot and bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  5. Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and starting to get a little crispy.
  6. Add the peas and scrambled eggs back to the pan. Drizzle with soy sauce, sesame oil, sugar, and black pepper.
  7. Stir everything together for another minute until well combined and heated through. Remove from heat and sprinkle with sliced green onions before serving.

Notes

For best results, use rice that's been cooked and refrigerated at least 4 hours or overnight. Fresh rice will get mushy and won't separate properly. You can substitute any vegetables you have on hand - mushrooms, snow peas, baby corn, or broccoli all work well. Just keep the pieces roughly the same size for even cooking.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 820mg 36%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top