Delicious and easy homemade ginger garlic fried rice loaded with vegetables like finely chopped carrots, green beans, lots of onion, spring onion, ginger & garlic. The perfect way to use left over cold rice giving you a very delicious asian style quick dinner or lunch, that is both: vegetarian and vegan.
- 3 tbsp vegetable oil
- 3 cups cooked rice (See note 1)
- 1/3 cup red onion (finely chopped)
- 1/2 tbsp ginger (finely chopped)
- 1/2 tbsp garlic (finely chopped)
- 1 tbsp light soy sauce
- 1/3 cup carrots (finely chopped)
- 1/3 cup green beans (finely chopped)
- 1/3 cup spring onions (finely chopped)
- In a frying pan, over high heat, add oil and onions. Stir until the onions change colour to light brown.
- Add ginger and garlic and continue to stir for a few seconds
- Add carrots and beans and cook until they begin to turn darker in colour.
- Add the cooked rice, soy sauce, salt and pepper.
- Mix well until all the rice grains are completely incorporated in the cooked vegetables mixture.
- Lastly add the spring onions, turn off the flame and mix for a minute or two.
- Serve hot with Thai red curry, peanut sauce tofu, or crispy honey potatoes, or crispy orange chicken.
Note 1: My number one tip to make the best ever fried rice is to use plain, cooked, refrigerated cold rice. If they are a day old, thats even better! If not, then refrigerate the cooked rice for at least 3 hours before using. Cold rice is completely dried up. Dried up rice means that the cooked rice grains are completely separated from one another, which means its easier for the rice to be tossed and mixed with soy sauce and vegetables, plus it also prevents the rice to be mushy. I used basmati rice for this recipe and the rice was refrigerated over night.
Keywords: vegan, vegetarian, fried, rice, asian, chinese, mains