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Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots

Name: Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 shallots (thinly sliced); Oil for frying; 1/4 cup mayo; 1 Tbsp chili garlic sauce; 1 tsp sriracha; 1/2 tsp sugar; 3 Tbsp oil; 4 cups napa cabbage (chopped); 1/2 white onion (small diced); 1/2 red pepper (diced); 1 carrot (julienned); 2 celery (diced); 2 cloves garlic (minced); 2 Tbsp fresh ginger (minced or grated); 4 cups cooked rice (cooled*); 1/2 cup peas; 2 Tbsp soy sauce; 1 Tbsp sesame oil; 2 scallions (sliced)

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Full of veggies? Check. Topped with mayo and fried things? Also check.

Let’s be honest. The Spicy Chili Garlic Aioli is the star of the show here friends. Also the crispy shallots. And, well, the rice is pretty darn good too. BUT… when you put it all together? OMG. It is a serious party for your mouth.

If you make the rice ahead of time (hint: you should make the rice ahead of time), this dish comes together quickly and makes for an easy meal that’s also impressive and super yummy.

Vegetarian Fried Rice Ingredients — Ingredients

The secret to making really, really good fried rice at home…

If you want your fried rice to really satisfy that takeout craving I’m going to let you in on the secret trio of ingredients that will give you what you’re looking for: garlic, soy sauce & sesame oil. If you have these three ingredients in your fried rice you can pretty much put anything else you want in and you will be happy. Promise.

Anything Special You Need to Know About this Veggie Fried Rice? Or the Spicy Chili Garlic Aioli? Or the Crispy Shallots? Or literally anything else at all?

What kind of vegetables work in veggie fried rice?

I’m tempted to say absolutely any veggie you like and/or have, but that might be a stretch… I’m not sure turnip or like, taro root would be all that great. So I’ll say ALMOST any veggie you like and/or have. Cabbage is my fave and I have to have celery & onion in there… green beans are good, asparagus is fun, broccoli is awesome… sky’s the limit friends.

How do you make spicy chili garlic aioli?

Ok, let’s be honest here, this is a cheater’s aioli. Real aioli requires garlic, olive oil, a mortar and pestle and… lost me there… sounds like a lot of work. We are going to mix some stuff into mayo and call it good. And it is good. So good.

Can you make veggie fried rice without eggs?

Of course you can! The vegetarian in my house does not like eggs. At all. Any little microscopic piece of egg will be immediately detected and the whole dinner is off. So, feel free to just leave the eggs out altogether. It’s still amazing.

How to cut shallots for the Crispy Fried Shallots?

I like to cut them in half lengthwise and then into thin slices crosswise. Then I use my hands to separate all the pieces before placing them in the oil. You can sub in onions instead, but the result won’t be exactly the same. Love this fun little piece on what shallots are all about.

One final Veggie Fried Rice pro-tip:

If you want to add a protein to this by all means do!

I usually make this with crispy pieces of tofu cooked like I do in this dish. You can also add egg, chicken, shrimp or even bacon! It all works and it all tastes amazing.

Recipe-ish…

Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots

An easy, veggie packed fried rice topped with an irresistible, creamy & spicy mayo and tasty, crispy shallots.

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Prep Time 15 mins

Cook Time 30 mins

Course Main Course

Cuisine American

Servings 6

Ingredients

For the shallots:

2 shallots thinly sliced
Oil for frying

For the aioli:

1/4 cup mayo
1 Tbsp chili garlic sauce
1 tsp sriracha
1/2 tsp sugar

For the rice:

3 Tbsp oil
4 cups napa cabbage chopped
1/2 white onion small diced
1/2 red pepper diced
1 carrot julienned
2 celery diced
2 cloves garlic minced
2 Tbsp fresh ginger minced or grated
4 cups cooked rice cooled*
1/2 cup peas
2 Tbsp soy sauce
1 Tbsp sesame oil
2 scallions sliced

Instructions

Heat about 1/2” oil in a skillet over medium-low heat and add in the shallots.
Cook, stirring frequently, until golden brown and crisp, about 15 minutes.
Drain on paper towel, sprinkle with salt and set aside.
Whisk all aioli ingredients together in a bowl and set aside.
To make the rice, heat the oil in a wok or large skillet.
Add in the onion, carrot, red pepper, and celery. Stir fry 2-3 minutes.
Add in the cabbage and stir fry 2 minutes more.
Add in the garlic and ginger and stir fry 2 minutes more.
Add in the rice, peas, soy sauce and sesame oil. Stir fry until well combined and heated through.
Serve with the shallots, scallions and mayo.