A quick veggie fried rice recipe I tossed up that soon became a favorite among friends and family! It is quick, simple, nutritious, tasty, and light enough to serve with a main dish while still being substantial enough to eat on its alone.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 cups water
- 1 cup white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried sage
- ½ teaspoon cayenne pepper
- ½ teaspoon Creole seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vegan margarine (such as Earth Balance®)
- 1 green bell pepper, minced (Optional)
- 1 carrot, minced
- 1 stalk celery, minced
- ½ small tomato, diced
- 1 teaspoon soy sauce, or to taste (Optional)
- 1 pinch salt and ground black pepper to taste
Instructions
- Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.
- The number of servings varies greatly, depending on if you plan to serve this as a side, or as a full meal.
- Use red bell pepper or any other vegetables in this recipe, if desired.
Reviews
I skipped the butter and the lemon zest. Yummy and easy to make.
As written, the recipe way was too spicy for me.
Delicious! I’m not vegan, so I didn’t have any vegan margarine on hand, so I just omitted that. The veggies I used were carrots, zucchini and green onions. Really great flavor! The rice tasted awesome before I even added the veggies, lol. The only change I would make next time would be to reduce the cayenne by half b/c it was a bit too spicy for the girls (the guys loved it that way). Oh, and when I heated the oil in the pan, I cooked the veggies a bit first just to soften them up slightly. Really nice recipe and a definite keeper~YUM! thanks for sharing. 🙂