Enjoy an easy weeknight meal with this vegan fried rice – better than takeout, ready in 20 minutes, and customizable with your favorite add-ins!
This dish promises a hassle-free cooking experience and provides a healthier alternative to traditional take-out. Ready in just 20 minutes, you'll have a satisfying meal on the table in no time.
Customization is easy with this recipe. Add extra veggies, tofu, or your favorite plant-based protein. This dish is sure to become a staple in your meal rotation, offering endless possibilities.
Craving more vegan Chinese-inspired dishes? Try my vegan spring rolls, sweet and sour tofu, sesame tofu, general Tso's tofu, and kung pao tofu for an authentic taste of Chinese cuisine with a plant-based twist.
Ingredients for vegan fried rice
- Cooked and chilled rice: I prefer long-grain white rice for its texture and flavor, but short-grain or brown rice also work well. Using leftover rice is ideal, as cooked and chilled rice keeps its texture when frying. If fresh, cook 1 cup (185 g) and chill before using.
- Oil: Canola or sunflower oil are my go-to options for their neutral flavor, but olive, vegetable, or coconut oil can also work.
- Onion: Any type of onion (yellow, white, or red) will do, based on what you have available.
- Corn kernels: A quick addition for flavor, though Tofu Scramble can be added to mimic the texture of eggs in traditional fried rice.
- Soy sauce: For a gluten-free option, use tamari; for soy-free, try coconut aminos—both add similar savory flavors.
- Sesame oil: Adds a nutty flavor; if unavailable, use any other oil for a tasty result.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan fried rice
Step 1. This recipe works best with leftover rice, as chilled rice keeps its texture better when frying. If you don’t have any, cook 1 cup (185 g) of rice following the package directions, then chill it before starting.
Step 2. In a large pan, heat the oil over medium-high heat. Add the garlic, onion, carrot, and peas, and cook for about 5 minutes until they soften. Then, add the corn and cook for 2 more minutes.
Step 3. Add the rice, soy sauce, and sesame oil. Stir well and cook for 2-3 minutes until everything is heated through.
Step 4. Top with green onions and serve right away.
Frequently asked questions
It lasts 3-4 days in the fridge when stored in an airtight container. Let it cool fully before refrigerating to avoid condensation and sogginess.
To reheat, warm a pan over medium heat, add a splash of oil, and then the rice. Stir occasionally until heated through, then serve immediately for the best flavor and texture.
Yes, you can freeze it for up to 3 months. Let it cool completely, portion it into freezer-safe containers or bags, and remove excess air to prevent freezer burn. Label with the date and store flat in the freezer.
To reheat, thaw in the fridge overnight. Then, heat a pan with a bit of oil over medium-high, add the rice, and stir until heated through. For best quality, avoid refreezing.
The best rice for fried rice is long-grain, like jasmine or basmati, as it stays firm and separate. Day-old or chilled rice is also ideal for the perfect, non-mushy texture.
Leftover rice is preferred for vegan fried rice as it enhances texture, but freshly cooked rice works too. Just make sure it cools completely before frying to avoid stickiness or clumping.
Absolutely! You can add more vegetables to enhance flavor, texture, and nutrition. Try bell peppers, broccoli, carrots, mushrooms, snap peas, or baby corn—just chop them into small pieces for even cooking. Adjust the cooking time as needed for perfect doneness.
More vegan rice recipes
Vegan Fried Rice
Ingredients
- 3 cups cooked and chilled long-grain white rice, or 1 cup (185 grams) uncooked long-grain white rice
- 2 tablespoons oil, I used canola oil
- 2 cloves of garlic, minced
- ½ medium onion, diced
- 1 large carrot, peeled and diced
- ½ cup frozen peas
- ½ cup corn kernels, or ½ batch of tofu scramble for a protein-rich egg substitute
- 2 tablespoons soy sauce
- ½ teaspoon toasted sesame oil
- 2 green onions, thinly sliced, optional
Instructions
- This recipe works best with leftover rice. However, if you're making it from scratch, you can cook 1 cup (185 grams) of rice specifically for this recipe. Simply follow the package directions to cook the rice.
- Heat the oil in a large pan over medium-high heat. Add the garlic, onion, carrot, and peas, and cook for about 5 minutes or until they begin to soften. Then, add the corn kernels (or tofu scramble) and continue cooking for an additional 2 minutes.
- Add the rice, soy sauce, and sesame oil to the pan. Stir well and cook for an additional 2-3 minutes, or until the rice is heated through.
- Sprinkle the green onions over the rice and serve immediately.
Notes
- Vegan fried rice lasts 3-4 days in the fridge when stored in an airtight container. Cool it completely before refrigerating to avoid condensation and sogginess.
- For longer storage, freeze up to 3 months in freezer-safe containers. Let it cool, portion, and remove excess air to prevent freezer burn. Thaw in the fridge overnight before reheating.
- To reheat, warm a pan with a splash of oil over medium heat, add the rice, and stir occasionally until heated through.
Mary says
Loved it! Added a few mushrooms, and used broth instead of oil.
Iosune says
Hi Mary! Sounds great 🙂
Paula says
Can this be made without oil? I need to lose weight and one thing I want to cut back on is fat/oil.
Iosune Robles says
Hi Paula! Maybe you can try boiling the veggies 🙂
Fung Rodgers says
If you add tofu or tempeh ( bean cake) in the recipe, it makes it more sumptuous and more protein rich & yummy. I used green beans as well.
Iosune Robles says
Thanks for the tip 🙂 Have a nice day!
Sharon Mierow says
Delicious and easy!
Iosune Robles says
Thank you so much 🙂
Juan says
What sides are good to make with this?
Iosune Robles says
Hi! Maybe our pumpkin soup ☺️
Amanda Nelson says
This is my go to when I have vegan and non vegan guests. So simple to make and so so so delicious! I never mention it’s completely vegan and there is NEVER any leftovers!
Iosune Robles says
Hi Amanda! I'm glad you all liked it 🙂 Thanks for your kind comment!
Leyla Ballard says
I made this for lunch today and everyone really liked it. I love an easy tasty recipe so thank you for sharing it with us.
Iosune Robles says
Hi Leyla! Thanks for your kind words 🙂 Have a nice day!
Susan says
tasty and simple
Iosune Robles says
Hi Susan, so glad you liked it 🙂
Court says
Another delicious recipe that my whole family enjoyed, thank you so much! We added in some scrambled tofu and it tasted just like the egg fried rice I remember 😊thanks again and have a wonderful day, hope you’re safe and well wherever in the world you are during these crazy times ❤️
Iosune Robles says
Hi Court, so glad you liked it 🙂 Thanks for your words and hope you are well too!
Camilla says
Hi, just stopped by to lyk we made your simple vegan fried rice and we loved it. We reviewed it on our channel. We added our own spin to the veggies, but it is a weekly dish at our home. Thank you. https://youtu.be/LAPztiBqF2U
Iosune Robles says
Hi Camilla, many thanks 🙂
Holly says
Awesome recipe, delicious and so easy a child could make it (or in this case a lazy teenager... lol!)
Iosune Robles says
Hi Holly. So glad you found it easy 🙂 Have a nice day!