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 (96 g) sliced carrots
- 1 bell pepper thinly sliced
- 2 cups (140 g) 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 (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) ginger powder
- 1/2 tsp (0.5 tsp) or more salt
- 1/4 tsp (0.25 tsp) black pepper
- 1/8 tsp (0.13 tsp) or more white pepper
- 2.5 to 3 cups (400 - 480 g) 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
Sarah | Well and Full says
October 16, 2017 at 2:21 pmThis fried rice looks amazing, Richa! I hope you have a great staycation with your parents 🙂
Kajal says
October 16, 2017 at 4:50 pmWould this work with brown rice?
Hala says
October 16, 2017 at 5:01 pmI’m trying that tomorrow I’ll let you know!
Richa says
October 16, 2017 at 7:59 pmYes. You might need a tbsp or more water and another minute to heat up the brown rice
Chely says
November 12, 2017 at 8:51 amIs the rice already cooked when you mix in with the veggies ??
Richa says
November 12, 2017 at 9:19 amYes see the ingredients, 2.5 to 3 cups cooked and cooled rice
Betty says
October 17, 2017 at 6:36 amI love spring rolls, so I can’t wait to try this wonderful recipe.
Colleen says
October 17, 2017 at 11:49 amThis looks amazing! Fried rice is one of my favorite foods to make.
Michelle says
October 18, 2017 at 9:34 amI made this today with brown rice and it turned out amazing. Thanks for this recipe. I skipped the sugar because I felt it was enough with the sweetness of the veggies.
Crystal says
October 18, 2017 at 2:42 pmHi Richa, just made this dish. I used brown basmati rice and in place of bell pepper i sliced two stalks of celery. Didn’t have an onion either so used onion powder and threw in two Tbls dried chives. Awesome! Taste like I ordered out. Easy and fast.
Éliane says
October 20, 2017 at 6:20 amLove those good and simple 1 pot 30 minutes recipes. I have two young children and it saves my life. Thank you so much! 🙂
Elise says
October 22, 2017 at 10:26 pmThanks for posting this recipe. I made this tonight, and it was delicious. My husband loved it and said our apartment smells like a restaurant! I cut up some prepared veggie burgers (Hilary’s) to add protein, making it a complete meal. He has many food allergies so meals are a challenge. This recipe will be in our regular rotation. I’ve already sent the recipe to two friends.
Richa says
October 22, 2017 at 10:28 pmAwesome!!
Amber says
October 26, 2017 at 5:58 amGreat recipe to use up all the leftover rice that I make too much of all the time. I added some peas and corn and served it with some marinated baked tofu and plum sauce. It was a treat! Thanks for the great recipes. 🙂
Terry says
November 1, 2017 at 5:16 pmThis was the best recipe I’ve tried in a long time. The flavor is amazing (although next time I will cut the sugar down to half.) Not only is it easy but it’s also economical. Pinned this twice- Meatless Mains and Recipes I Love. Thank you so very much.
Richa says
November 2, 2017 at 5:39 pmAwesome! yes adjust the salt and sugar to preference.
DJ says
November 5, 2017 at 6:40 amI 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!
Bev says
January 11, 2018 at 6:41 pmMade this tonight! It was delicious! My family loved it! Thanks for the recipe!
Richa says
January 11, 2018 at 9:54 pmAWesome!
Ana says
January 20, 2018 at 4:44 pmThis rice looks sooo delicious! I love making fried rice, it’s easy to make and so good 🙂
Maria says
April 1, 2018 at 1:22 pmI 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.
Richa says
April 1, 2018 at 1:51 pmawesome!
Paige says
April 17, 2018 at 8:44 amI have no sesame oil can I use olive or canola oil instead?
Richa says
April 17, 2018 at 9:58 amSesame oil is for flavor here, You can omit it. Add a bit more soy sauce and other flavoring
Dee says
August 20, 2018 at 2:23 pmToasted sesame oil?
Richa says
August 20, 2018 at 2:42 pmyes
Tahnea says
April 22, 2018 at 5:01 amThis 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!
Richa says
April 22, 2018 at 10:27 amThats amazing!! So glad you found the blog!!
Beena says
May 18, 2018 at 10:48 amHi 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. 😊
Richa says
May 18, 2018 at 6:48 pmsure. use black pepper
Beena says
May 22, 2018 at 11:12 amThanks 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!
Susel Lopez says
January 18, 2020 at 12:18 pmAm I able to sub the rice with quinoa?
Richa says
January 18, 2020 at 2:48 pmyes
Jessica says
April 11, 2020 at 4:49 pmMade 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.
Miki says
May 11, 2020 at 3:13 amTried it last night and everyone loved it! 🙂 It was perfect, thank you.
Vegan Richa Support says
May 11, 2020 at 1:34 pmit was a hit!
Rhonda Weast says
August 16, 2020 at 5:34 pmMade these with brown rice, added jalapeños and plant based meat crumbles. Air fried in my Ninja Foodi. They were delicious!
Thank you Richa!
Vegan Richa Support says
August 16, 2020 at 5:52 pmsounds very ninja to me!!! HI-YA!!! thanks