1 Pot, 30 Minute Veggie Spring Rolls Fried Rice! Fridge clean up fried rice with cabbage, carrots, bell pepper, with rice or other cooked grains for a quick weeknight meal. Vegan Gluten-free Nut-free Recipe

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main, Side
  • Cuisine: Asian, Gluten-free, Vegan

Ingredients

  • 1 tsp oil
  • 1 small onion (thinly sliced)
  • 7 cloves of garlic (finely chopped)
  • 3/4 cup sliced carrots
  • 1 bell pepper thinly sliced
  • 2 cups packed sliced cabbage
  • 1 tsp sesame oil
  • 3 tbsp low sodium soy sauce (or tamari to make gluten-free)
  • 1 tsp sugar (, 1/2 to 1 tsp to preference)
  • 1 tsp vinegar (, rice or white vinegar)
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/2 tsp or more salt
  • 1/4 tsp black pepper
  • 1/8 tsp or more white pepper
  • 2.5 to 3 cups cooked and cooled rice
  • scallions or cilantro for garnish

Method

  1. Heat oil in a saucepan over medium heat. Add the onion and garlic and cook until translucent. Add carrots and peppers and cook for 2 minutes. Add in the cabbage, 1/4 tsp salt and a good dash of black pepper and cover and cook for 2- 3 minutes.
  2. Add the sesame oil, sauces, and spices and mix in. Cook for a minute. Test the veggies for doneness to preference and cook longer if needed. (depends on the pan and stove etc)
  3. Mix in the rice, salt (depending on if the rice was already salted), and mix in. Cover and cook for 2 minutes. Fluff again, taste and adjust salt, heat and flavor adding more soy sauce and white pepper if needed. Add some red pepper flakes for heat if needed. Cover and let it sit for another 2 minutes before serving. Add some toasted wonton wrappers as garnish if you wish!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.