Description
Spring Veggie Fried Rice is a quick, colorful, and healthy vegan dish made with fresh seasonal vegetables like asparagus, peas, carrots, spinach, and green onions. Ready in just 10 minutes, this flavorful fried rice captures the essence of spring and makes for an easy weeknight meal or nutritious side dish.
Ingredients
Scale
- 2 tablespoons oil – for stir-frying and preventing rice from sticking
- 2 cups cooked and cooled long-grain rice (jasmine or basmati) – base of the dish
- 1 tablespoon grated or minced ginger – adds a refreshing, citrusy note
- 6 garlic cloves, crushed – infuses deep, savory flavor
- 2 green onions, chopped – provides mild sharpness and freshness
- 1 cup sliced carrots – adds sweetness and crunch
- 1 cup chopped asparagus – delivers earthy, seasonal flavor
- 1 cup frozen peas – adds color and a touch of sweetness
- 2 cups fresh spinach – adds nutrients and a tender texture
- 2 tablespoons soy sauce – provides saltiness and umami
Instructions
- Heat 1 tablespoon of oil in a large non-stick wok or skillet over high heat. Once hot, add the cooked, cooled rice and stir-fry for about 3 minutes until lightly toasted.
- Push the rice to the edges of the pan to create space in the center. Add the remaining tablespoon of oil, then add the ginger, garlic, and white parts of the green onions. Sauté for about 1 minute.
- Add the carrots and asparagus to the pan. Stir-fry for 2–3 minutes until they begin to soften but still retain a crisp bite.
- Stir in the peas, spinach, and soy sauce. Combine well and cook for another 3–5 minutes, until the peas are tender and the spinach has wilted.
- Garnish with the green tops of the scallions and serve hot as a main dish or side.
Notes
- Use pre-cooked, chilled rice for the best fried rice texture.
- Substitute tamari for soy sauce to make it gluten-free.
- For extra protein, add tofu, tempeh, or edamame.
- Store leftovers in an airtight container for up to 4–5 days.
- For a spicy version, add chili oil or sriracha to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Side Dish
- Method: Stir-Fry
- Cuisine: American, Fusion, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 468 kcal
- Sugar: 5 g
- Sodium: 546 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 87 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: Spring Veggie Fried Rice, vegan fried rice, spring vegetables, healthy rice dish, quick plant-based recipe, asparagus fried rice, easy vegan meal