Description
This vibrant and flavorful Garlic Bang Bang Veggie Fried Rice is a quick and easy stir-fried dish packed with fresh vegetables, fragrant garlic, and a spicy kick from Sriracha. Perfectly cooked day-old rice is combined with sautéed veggies, scrambled eggs, and a savory soy sauce blend to create a deliciously satisfying vegetarian meal that can be served any day of the week.
Ingredients
Scale
Main Ingredients
- 3 cups cooked rice (preferably day-old, cold)
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup carrots, diced (about 1 large carrot)
- 1 cup bell peppers, diced (mix of red and green)
- 1 cup frozen peas
- 4 green onions, chopped (for garnish)
- 4 tablespoons soy sauce
- 2 tablespoons Sriracha (adjust according to spice preference)
- 1 teaspoon sesame oil
- 2 large eggs, beaten
- Salt to taste
- Black pepper to taste
- 1 tablespoon ginger, minced (optional)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat the Oil: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for about 2 minutes until the oil shimmers, indicating it is hot enough for cooking.
- Sauté Aromatics: Add the minced garlic and finely chopped onion to the skillet. Sauté for 2-3 minutes, stirring frequently, until onions are translucent and garlic is fragrant but not browned.
- Cook the Vegetables: Add the diced carrots and bell peppers to the skillet. Stir constantly and cook for 3-4 minutes until the vegetables soften slightly while retaining some crunch.
- Add the Peas: Stir in the frozen peas and cook for another 2 minutes until heated through but still vibrant green, taking care not to overcook.
- Scramble the Eggs: Push the vegetable mixture to one side of the pan to create space. Pour the beaten eggs into the empty side and scramble for 1-2 minutes until just set, avoiding overcooking.
- Add the Rice: Add the cold, cooked rice to the pan. Break up any clumps with a spatula and stir to combine with the vegetables and eggs. Cook for 3-5 minutes to fry the rice slightly and develop a gentle crispness.
- Season the Rice: Drizzle in soy sauce, Sriracha, and sesame oil. Mix thoroughly to evenly distribute the flavors. Cook for an additional 2-3 minutes, seasoning with salt and black pepper to taste. The rice should have a glossy finish and savory aroma.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately while warm and enjoy!
Notes
- Use day-old rice as it prevents the fried rice from becoming mushy and helps achieve a better texture.
- Adjust Sriracha according to your preferred spice level or substitute with another hot sauce if desired.
- Frozen peas do not need to be thawed before adding to the skillet.
- Ensure garlic does not brown to avoid bitterness.
- Feel free to add other vegetables like corn or mushrooms to customize.
- This recipe is vegetarian but can be made vegan by omitting eggs or substituting with scrambled tofu.
