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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.
Deep fried Veggie Spring Rolls deconstructed! and tossed into rice to make a 1 pot meal. All the veggie fun and no assembly or frying. Add some toasted wonton wrappers as garnish to this fridge clean up meal for a fun weeknight dinner!
Veggies like thinly sliced cabbage, carrots and peppers are cooked lightly. Some soy sauce, ginger and garlic powder and black pepper adds flavor. You can use this veggie mixture to fill up spring roll or wonton wrappers and bake as well. Or fold in cooked rice or grains of choice to make veggie fried rice and serve as is or as a side with some sweet and sour or kung pao dishes. Delicious!
While you are here, do catch a feature about my second book on Huffington post here, talking about it on Main Street vegan here and a wonderful question answer session at VeganMofo here. Get a copy here.
Back to this 1 Pot simple meal!
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More Fried Rice Meals, 1 POT!
- Carrot Veggie Fried Rice- Spiced
- Peanut Sauce Fried Rice
- Masala Fried rice with Turmeric Raita
- thai basil fried rice
My parents are visiting this week for Diwali and my birthday! So we are on a staycation with lots of Indian food and fun. Some of the food shows up on my Instastories. There might be delays in responding to comments on the blog and social media. Do keep tagging me whenever you make something from the blog or my books! I love to see how you all serve the dishes, the changes you make in the recipes and so on. I learn so much from the feedback.
Veggie Spring Rolls Fried Rice
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
Instructions
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried it last night and everyone loved it! 🙂 It was perfect, thank you.
it was a hit!
Made this tonight and upped the serving size to six even though I was only serving four, and am glad I did. It was just enough. I also used town basmati rice and extra rice vinegar, which worked well. I will definitely make this again but next time reduce the amount of pepper.
Am I able to sub the rice with quinoa?
yes
Hi Richa! I don’t have white pepper. Will the absence of it really alter the flavor of the dish? I’m excited to try this recipe! Thanks. 😊
sure. use black pepper
Thanks for your reply! I doubled the recipe and added scrambled eggs to it. It came out amazing. My toddlers loved it. Have you made this in the Instant Pot? If so, what would be the steps? Thanks again!
This dish was awesome!
I have just discovered your website and have the next three meals planned from it. I’ve also bought your second book on kindle.
I will be going through all of your recipes and trying heaps. You have renewed my interest in the kitchen. My family and I have been vegan for 10+ years.
Thanks for all you do!
Thats amazing!! So glad you found the blog!!
I have no sesame oil can I use olive or canola oil instead?
Sesame oil is for flavor here, You can omit it. Add a bit more soy sauce and other flavoring
Toasted sesame oil?
yes
I made this today, following the recipe exactly except for adding in some chopped mushrooms. It was phenomenal. Not only was it incredibly easy to make, it was a great way to use up leftover veggies from a couple other recipes I made earlier in the week. This dish will definitely be put in my regular meal rotation. Thanks so much.
awesome!
This rice looks sooo delicious! I love making fried rice, it’s easy to make and so good 🙂
Made this tonight! It was delicious! My family loved it! Thanks for the recipe!
AWesome!
I made this yesterday with minimal modifications and it was fantastic.
– Used lots of fresh ginger and more fresh garlic (instead of powder),
– Increased the veggies to rice ratio
– Added lots of cilantro and green onions before serving (everything is better with cilantro).
-Like others noted, the veggies provided enough sweetness, so I skipped the sugar but for my taste a bit more rice vinegar was needed.
– For added protein we stir fried some pressed firm tofu (flavored with ginger garlic hot sauce)
This will be on our regular dinner menu, thank you!