Pan Asian Vegetarian Fried Rice

6 servings

10 minutes

Pan-Asian vegetarian fried rice is a harmonious blend of Eastern flavors and aromas inspired by Chinese culinary traditions. At its core is tender basmati rice infused with spices, fresh ginger, and garlic. Vegetables like carrots, green peas, and beans add freshness and crunch, while eggs cooked with soy sauce create a rich texture. Fish sauce adds subtle umami notes that complete the rich flavor palette. This dish is perfect for a light lunch or dinner packed with healthy ingredients and depth of flavors. Cooking in a hot wok preserves all the nuances of taste and gives the rice an appetizing caramelized crust. Pan-Asian fried rice is not just food; it's an immersion into the culture of Eastern gastronomy where each ingredient plays its role in creating the perfect balance.

Energy value per serving

• Calories: 242.7
• Proteins: 9.9g
• Fats: 3.1g
• Carbohydrates: 44.6g

Ingredients

• Basmati rice: 1 glass
• Cumin seeds (jeera): to taste
• Fresh ginger: 1 pc
• Chicken egg: 2 pc
• Garlic: 4 clove
• Onion: 2 head
• Turmeric: 1 tsp
• Coriander seeds: to taste
• Frozen green peas: 100 g
• Green beans (frozen): 100 g
• Carrot: 2 pc
• Fish sauce: to taste
• Soy sauce: 3 tbsp

Cooking steps

1. Boil the rice in the usual way.

   Required ingredients:

   • Basmati rice: 1 glass

2. Heat the wok well with oil (to prevent the sides from burning, pour the oil over the top to coat the entire wok from top to bottom).

   Required ingredients:

   • Fish sauce:  to taste

3. Quickly fry 2 large onions with spices until transparent (stir constantly).

   Required ingredients:

   • Onion: 2 heads
   • Cumin seeds (jeera):  to taste
   • Turmeric: 1 teaspoon
   • Coriander seeds:  to taste

4. Pour hot water over frozen green peas and green beans, leave them in a separate container to thaw.

   Required ingredients:

   • Frozen green peas: 100 g
   • Green beans (frozen): 100 g

5. Add 2 large carrots to the onion, either grated for Korean carrots or cut into small sticks. Quickly fry everything, stirring, and add fish sauce. Transfer to a separate dish.

   Required ingredients:

   • Carrot: 2 pieces
   • Fish sauce:  to taste

6. Wipe the wok with a paper towel, add oil again, heat it up again, and sauté finely chopped garlic and grated ginger (3-4 cm of peeled root) for 20 seconds. Then add eggs mixed with soy sauce and continue to fry while stirring until thickened.

   Required ingredients:

   • Garlic: 4 cloves
   • Fresh ginger: 1 piece
   • Chicken egg: 2 pieces
   • Soy sauce: 3 tablespoons

7. In a wok, add fried onion with carrot, thawed peas and beans, and boiled rice to the scrambled eggs. Mix everything carefully with two spatulas, adding fish sauce to taste. Stir-fry everything together for another 30 seconds.

   Required ingredients:

   • Fish sauce:  to taste