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This rice with vegetables tastes incredibly delicious, versatile and hearty. It is filling, colorful, vegan and quick to prepare. You can serve it as a main course for lunch or dinner during the week. You can find a detailed vegetable fried rice recipe with the exact quantities and step-by-step instructions below.
What type of rice for vegetable fried rice?
Long grain rice is best for the vegetable fried rice recipe, just like for the vegetarian rice bombs recipe or the vegan Uzbek plov recipe. It keeps its shape when cooked and remains firm to the bite. This gives the dish a loose consistency.
Use ingredients of your choice
You can use different types of vegetables for this fried rice, similar to the creamy vegetable soup, the oven baked buckwheat with vegetables or the jackfruit goulash. For example, add zucchinis, broccoli or cauliflower in addition to bell peppers and carrots. This recipe is a great opportunity to use up any leftover vegetables you may have in the fridge.
You can also leave out peas, corn or beans if you don’t like any of them. Adjust the amount of mushrooms to suit your taste.
Season the fried rice and vegetables with different spices, just like the creamy vegan tomato soup or the pumpkin lentil soup. Also add fresh herbs of your choice.
As you can see, this recipe can be modified as you wish. How to create your favorite rice with vegetables.
Quick rice with vegetables
This vegetable fried rice tastes delicious, looks colorful, is healthy and filling. Alongside the buckwheat with white cabbage or the zucchini risotto, it is perfect as a main meal for a vegetarian lunch or dinner during the week when you’re in a hurry.
Alternatively, you can also serve the fried rice and vegetables as a side dish. It goes very well with vegan fritters, such as lentil patties, oatmeal patties or kidney bean fritters.
Also try my vegetarian rice casserole with zucchini and feta cheese and the vegan Indian chickpea curry with rice. Both dishes are also quick to prepare with ordinary ingredients.
How to store and reheat
Store the leftovers of the rice with vegetables in an airtight container in the fridge. They will keep for about 3 days.
Before serving, you can then heat the dish slowly in a pan on the stove with the lid on. Add a little vegetable oil and a few tablespoons of water. Alternatively, you can reheat the vegetable fried rice in the microwave.
These fried rice and vegetables are
- hearty,
- flavorful,
- fresh,
- loose,
- versatile in taste,
- very tasty,
- colorful,
- filling,
- healthy,
- vegan,
- with lots of vegetables,
- with peas, beans, corn and mushrooms,
- quick and easy to prepare,
- ideal warm main meal for lunch or dinner.
How to make vegetable fried rice: tips and tricks
- You can use different types of vegetables for the recipe.
- You can leave out peas, corn or beans if you don’t like any of them.
- Season the fried rice and vegetables with spices and herbs of your choice.
Did you make the vegetable fried rice using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Try these hearty vegan recipes too:
- Rosemary roasted potatoes – without boiling
- Pelmeni vegetarian – vegan recipe for Russian dumplings
- Mushroom goulash – vegan recipe
Vegetable fried rice
Ingredients
- 300 g long grain rice
- 2 carrots
- 1 red bell pepper
- 200 g mushrooms
- 100 g frozen peas
- 100 g drained sweetcorn canned
- 100 g drained kidney beans canned
- 1 onion
- 1 clove of garlic
- 3 spring onions
- 1/2 bunch parsley
- 600 ml vegetable stock
- 5 tbsp vegetable oil
- salt to taste
- black pepper to taste
Instructions
- Wash long grain rice and drain it.
- Rinse pickled kidney beans thoroughly with water and drain them too.
- Peel carrots and cut them into small cubes. Remove the seeds from bell pepper and cut it into cubes. Cut mushrooms into slices or half slices.
- Peel and finely chop onion and garlic.
- Cut spring onions into rings. Finely chop parsley.
- Pour vegetable oil into a large, deep pan and fry the onion and garlic until translucent.
- Add the carrots, bell pepper and mushrooms, season with a little salt and fry over a high heat for approx. 5 minutes, stirring constantly.
- Add the rice and vegetable stock, bring to a boil and simmer for approx. 15 minutes, stirring occasionally, until the rice is almost cooked (follow the packaging instructions for your type of rice).
- Add peas, sweetcorn, the kidney beans, spring onions and parsley, stir and cook for a further 5 minutes. Season the vegetable fried rice with salt and black pepper to taste.
- Then leave the rice with vegetables on the hot stove with the lid on for 10 minutes and serve.
Notes
- You can use different types of vegetables.
- You can leave out peas, corn or beans if you don't like any of them.
- Season the fried rice and vegetables with spices and herbs of your choice.
- Take note of the detailed tips and tricks for preparing the rice with vegetables at the top of the article.
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