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Home » Recipes » Plant-Based Dinner Recipes

Spring Vegetable Fried Rice with Asparagus

Cheers to Spring! Let's welcome in the new season with a heaping, plant-based bowl of vegetable spring fried rice with asparagus, peas, spinach, green onions, and carrots! The perfect quick & easy weeknight dinner recipe made in just 10 minutes.

Spring fried rice with vegetables in a bowl.
by Aly Michell Dated: April 2, 2021 Last Modified: August 28, 2023 Leave a Comment
331 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Ingredients
  • What To Eat With Fried Rice
  • How To Store 
  • Spring Vegetable Fried Rice

This spring vegetable fried rice is made with spring ingredients including sweet carrots, snappy asparagus, fragrant green onions, and tender spinach.

My oil-free vegetable fried rice recipe was a big hit, so I decided to go for something a little more season-appropriate!

I had a lot of springtime vegetables handy from spring soup and springtime spaghetti recipes, I thought a fried rice dish would be a great idea.

This spring vegetable fried rice is versatile, just like any fried rice recipe. Use any kind of spring ingredients you have on hand.

Some of those ingredients include bok choy, cabbage, podded peas, radishes, broccoli, and brussel sprouts.

Have fun with the dish!

I placed some preference on ingredients that were easily accessible to me, affordable, and what I enjoy.

Ingredients

Spinach, green onions, carrots, asparagus, soy sauce, rice, green peas, garlic, and ginger in small bowls
  • Rice - I used basmati rice, but any long-grain rice works for this recipe. I recommend jasmine rice for its fragrance. Brown rice can be used, long or medium grain is fine. Be sure to use rice that has been cooked and then chilled. If it clumps together, simply separate it with a fork or your hands. If you're using freshly cooked rice, allow it to cool and steam out for at least an hour.
  • Ginger - Ginger will bring a refreshing, almost citrus-like flavor to the dish. Grated or minced ginger works for this recipe.
  • Garlic - If you're a garlic lover, feel free to add more than just 6 cloves. If you don't happen to have fresh garlic, garlic powder is fine.
  • Green Onions/Scallions - During the cook, we'll be using the light portion of the green onion. We'll then top the fried rice with the brighter, green part of the onions/scallions.
  • Carrots - We're using sliced carrots, less than ¼th of an inch chopped. Keep in mind the thicker their pieces, the longer they might need to cook. Switch out fresh carrots with frozen, if need be.
  • Asparagus - What's a spring dish without asparagus? I used thicker asparagus stalks because they have a nice bite! However, thin is fine, too. Thinner asparagus stalks will cook for less time.
  • Peas - I used frozen petite peas.
  • Spinach - Feel free to add more or less spinach, depending on your preferences. Other leafy vegetables that can be used in spring fried rice include cabbage, kale, and bok choy.
  • Soy Sauce - To go gluten-free, use gluten-free soy sauce or tamari. I used a modest amount of soy sauce in this recipe. If you don't find it salty enough, add more.

To include a vegan "egg" alternative to add to this recipe, go for a quick and easy tofu scramble.

What To Eat With Fried Rice

Spring fried rice can be eaten by itself, but let's be real - it's a real full meal with sides.

I love to keep it simple and quick by popping a few spring rolls into my toaster oven.

To keep this dish healthy and refreshing, I sometimes like to roast up or stir-fry a bunch of veggies, like broccoli.

For more protein, I like to include a side of tofu "chicken."

How To Store 

Store the vegetable fried rice in an air-tight container for up to 4-5 days.

Spring fried rice with vegetables in a bowl.

Spring Vegetable Fried Rice

Aly Michell
Easy, 10-minute, vegan spring vegetable fried rice! A healthy, springtime recipe loaded with seasonal vegetables. Serve as a side dish or as the main meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch, Side Dish
Cuisine American, Fusion, Vegetarian
Servings 4
Calories 468 kcal

Ingredients
  

  • 2 tablespoons oil
  • 2 cups rice cooked and cooled. I recommend using long-grain rice list Jasmine or Basmati. Brown rice works too.
  • 1 tablespoon ginger grated/minced
  • 6 garlic cloves crushed
  • 2 green onions chopped
  • 1 cup carrots sliced
  • 1 cup asparagus chopped
  • 1 cup frozen peas
  • 2 cups spinach
  • 2 tablespoons soy sauce

Instructions
 

  • Heat 1 tablespoon of oil in a large, non-stick wok or large skillet over high heat. Once the oil is hot, add the cooked rice. Stir, toast, and cook for about 3 minutes.
  • With a spatula, push the rice to the edge of the wok so there is clear space in the middle. Add one more tablespoon of oil.
  • Add the ginger, garlic, white part of the green onion, carrots, and asparagus to the middle. Fry for one minute, then combine with the rice.
  • Add the frozen peas, spinach, and soy sauce. Stir and cook until peas are tender, about 3-5 minutes.

Notes

  1. If the cooled down, cooked rice has clumped together, simply separate it with your hands or with a fork. 
  2. It’s best to use long-grain rice like Jasmine or Basmati rice for this recipe. 
  3. To go gluten-free, use a gluten-free soy sauce or tamari sauce. 

Nutrition

Serving: 1-ServingCalories: 468kcalCarbohydrates: 87gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 546mgPotassium: 510mgFiber: 5gSugar: 5gVitamin A: 7343IUVitamin C: 25mgCalcium: 83mgIron: 3mg
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331 shares
Category: All, Entrees, Lunch, Plant-Based Dinner Recipes, Sides, Spring

About Aly Michell

Previous Post:Springtime soup with mushrooms, asparagus, peas, and carrotsSpring Vegetable Soup With Asparagus
Next Post:Nut-Free Vegan Basil PestoTwo 4-ounce canning jars with vegan pesto

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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