In this post: This recipe for vegan vegetable fried rice makes for a very healthy vegetarian meal that’s quick and easy to prepare.
Vegan fried rice is just as delicious as regular fried rice but without the meat and eggs that so many people can’t eat. So, this recipe is perfect for vegans, vegetarians, and anyone looking for a super simple meal! Learn how to make this recipe for yourself with step-by-step instructions below.
Table of Contents
What is Fried Rice?
Fried rice is a delicious dish that originated in China over 1000 years ago. The traditional recipe included rice, meat, eggs, seafood, and various vegetables. This vegan fried rice recipe isn’t “traditional” but it does have the rich and savory flavors of fried rice without the meat, eggs, and seafood that many people don’t eat.
Why You’ll Love This Recipe
This vegan fried rice recipe:
- is quick and easy to make
- doesn’t require fancy equipment or hard-to-find ingredients
- is free from the most comment food allergens
Ingredients You’ll Need
- Instant rice: you can cook new rice and/or use leftover rice. Jasmine rice, brown rice, and basmati rice work well in the recipe.
- Canola oil: any other vegetable oil would work as well; avocado oil, olive oil, etc.
- Toasted sesame oil: has a deeper, warmer flavor than regular sesame oil.
- Red onion: when cooked, onions become soft and sweet which tastes great in this dish.
- Carrots: a classic veggie for fried rice of all kinds.
- Garlic: cooked garlic, like cooked onion, gets sweeter and tastes almost caramelized.
- Frozen peas: another classic, fiber-packed veggie for fried rice.
- Liquid amino: you can also use soy sauce (but remember it’s saltier than coconut aminos).
You can add extra vegetables like mushrooms, bamboo shoots, green onions, broccoli, snow peas, and bean sprouts. As for seasonings and garnishes, try cilantro, red pepper flakes, ginger, sriracha, sweet chili Thai sauce, thyme, chili pepper, or cumin. For protein, add shrimp, chicken, beef, crab meat, or pork. If you want to add vegan protein, try a meat substitute (chicken, beef, etc.) or extra-firm tofu.
How to Make Vegan Vegetable Fried Rice
- In a large skillet (or any non-stick pan), heat the canola oil and sesame oil over medium-high heat.
- Add the onions, carrots, and garlic to the pan. Stir fry for about 5 minutes or until the onions are soft and transparent and the carrots are softer.
- Add the peas and stir. Cook for 2 minutes or so; just until the peas are thawed and warmed through.
- Add the rice to the veggies in the pan and mix well.
- Stir in the soy sauce (and any other seasoning you want to add) and cook for 1-2 more minutes or until heated through. Serve immediately!
- It’s best to use high-heat oils like olive oil, avocado oil, and coconut oil.
- Sometimes I like to add my sesame oil after cooking instead of before for a different flavor.
- You can make fresh rice but this recipe is also perfect for that big container of leftover rice you’ve got in your fridge!
- Chop any veggies small so they cook quickly! If you like bigger veggies chunks, just remember that they’ll take longer to cook.
- Let the pan heat up before placing any of the ingredients in it.
Storage & Reheating
- Refrigerator storage: put the leftovers in an airtight container and place them in the fridge. Vegan fried rice will last for 3-5 days in the fridge.
- Freezer storage: put the leftovers in an airtight container (preferably single-serving containers) and place them in the freezer. Vegan fried rice will last for 3 months in the freezer.
- Reheating: microwave the leftovers at 1-minute intervals until heated through. Or put the leftovers in a pan with a bit of water or broth and cook until warmed through.
Do I need a wok?
A wok can be helpful if you’re cooking a large portion of fried rice, but it’s not necessary. Just make sure you use a large pan if you don’t use a wok!
How many people will it serve?
This recipe serves 2-4 people but it can easily be doubled or tripled to serve more people!
Will my non-vegan friends and family enjoy this?
My non-vegan kids adore this dish and make it for themselves all the time! If your non-vegan friends and family are ‘desperate’ for some meat, you could cook them some meat separately for their serving.
Can I use frozen vegetables to make this fried rice?
I like to use frozen veggies along with some fresh veggies when I can! But in the winter, fresh veggies aren’t that good, so it’s best to use frozen ones. The frozen veggies may come out a little softer than fresh ones but they’ll still taste good in this dish. I recommend you use frozen peas, broccoli, and beans and stick with fresh carrots, mushrooms, and bean sprouts.
- 2 cups instant rice, cooked according to package directions
- 3 tbsp canola oil
- 2 tbsp toasted sesame oil
- 1 red onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/3 cup Bragg's liquid amino, like soy sauce
- In a large no stick pan, heat the canola oil and sesame oil over medium heat.
- Add the onions, carrots and garlic. Stir fry for about 5 minutes or until the onions are soft and transparent and the carrots are becoming softer.
- Add the peas and stir. Cook for 2 minutes or so, or until they're thawed and warmed through.
- Add the rice to the veggies in the pan and stir to mix well.
- Stir in the soy sauce and cook for 1-2 more minutes or until heated through.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1422mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.