Vegetable Fried Rice

Savor the colorful crunch of vegetable fried rice, packed with savory shiitake mushrooms, vibrant bell peppers, and a drizzle of sesame oil for extra flair. It's a quick, satisfying dish that transforms leftover rice into a flavorful feast.

Course Main Course

Cuisine Chinese

Keyword fried rice, healthy, leftovers, quick meal, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings -6 servings

Calories 300kcal

Author Liza A

Ingredients

6 cups leftover cooked rice white or brown
3 tablespoons olive oil
2 green onions finely chopped
2 garlic cloves finely chopped
5 fresh shitake cremini or white button mushrooms, finely chopped
6 asparagus spears cut into ½ inch pieces
1 large red bell pepper diced
1 large yellow bell pepper diced
3 tablespoons soy sauce or adjust to taste
1 teaspoon sesame oil

Instructions

Heat a wok or large skillet over medium high heat. Add the oil and swirl to coat the bottom and sides. Add the green onions and garlic and stir fry until fragrant, about 20 seconds. Add the mushrooms, asparagus, red and yellow bell peppers and stir fry for another 1-2 minutes.
Stir in the rice, breaking any remaining clumps with a spatula. Drizzle the soy sauce and sesame oil over the rice. Continue cooking the rice, stirring constantly, until the rice starts to turn golden and well mixed with the vegetables 2-3 minutes. Transfer to a serving plate.
Enjoy!

Notes

Recipe adapted from “The Chinese Takeout Cookbook”.

Nutrition