Vegetable Fried Rice

This Kosher Korean Vegetable Fried Rice is a vibrant and flavorful dish, packed with colorful vegetables and aromatic seasonings. It's a quick and easy meal that brings a taste of Korea to your table while being entirely plant-based and kosher-friendly.

Ingredients

• Cooked jasmine rice - 1 cup (240g)
• Carrot, diced - 1 medium (70g)
• Bell pepper, diced - 1 medium (150g)
• Zucchini, diced - 1 small (100g)
• Green onions, chopped - 2 stalks
• Frozen peas - 1/2 cup (75g)
• Garlic, minced - 2 cloves
• Soy sauce (kosher) - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Vegetable oil - 1 tablespoon (15ml)
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the diced carrots and bell pepper, and cook for 3-4 minutes until they begin to soften.
4. Add the zucchini and frozen peas, cooking for an additional 2-3 minutes until all vegetables are tender.
5. Push the vegetables to one side of the skillet, then add the cooked rice to the other side.
6. Pour the soy sauce and sesame oil over the rice, mixing well to combine with the vegetables.
7. Season with salt and black pepper to taste, and stir-fry everything together for another 2-3 minutes until heated through.
8. Remove from heat, garnish with chopped green onions and sesame seeds if desired, and serve immediately.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which aids in digestion.

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