Crisp at the edges and tender through the middle, Veggie Spring Rolls Fried Rice is a gluten-free, non-vegetarian Asian, Gluten-free, Vegan main, side made with oil, small onion, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- 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)
- 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.
