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!
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.
- 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 1/4th 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 Vegetable Fried Rice
- 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
- 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.
- If the cooled down, cooked rice has clumped together, simply separate it with your hands or with a fork.
- It’s best to use long-grain rice like Jasmine or Basmati rice for this recipe.
- To go gluten-free, use a gluten-free soy sauce or tamari sauce.
Did you try out this Spring Vegetable Fried Rice recipe?