Skinny Latina Vegetarian Fried Rice
Skinny Latina Vegetarian Fried Rice

Skinny Latina Vegetarian Fried Rice

Skinny Latina Vegetarian Fried Rice

Recipe by Ana Q
Prep time




  • 2 Tbsp olive oil

  • 2 eggs, whisked together

  • 1 small white onion, finely chopped (about 1 cup)

  • 2 medium carrots, finely chopped (about ½ cup)

  • 2 cups additional veggies, cut into very small pieces for quick cooking snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)

  • 1 tablespoon grated or finely minced fresh ginger

  • 2 large cloves garlic, minced

  • 2 Cups cooked white rice (I like jasmine rice)

  • 3 green onions, chopped

  • 2 Tbsp reduced-sodium tamari or soy sauce**

  • 2 Tbsp Skinny Latina Marinade

  • 1 tsp toasted sesame oil

  • Chili-garlic sauce Skinny Latina Aioli (recipe below)


  • Heat a large non stick skillet or wok over medium-high heat. Add 1 T of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and Skinny Latina marinade. Continue cooking, stirring occasionally until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil.
  • Divide into bowls and serve immediately with Skinny Latina Chili Garlic aioli drizzled on top.

For the Chili-garlic sauce Skinny Latina Aioli

  • Combine ½ cup Hellmann's Mayonnaise, ¼ cup Skinny Latina Marinade, 1 clove garlic minced, 1 Tbsp chili paste. (will keep in refrigerator covered for 5 days)