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. If you'd like a version with tofu, try my Tofu Fried Rice. 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
Love it? Leave a rating!
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.
Desiree says
This is so simple and so delicious! The best paet is these are common ingredients that most people would already have at home
Iosune says
Hi Desiree! Thanks 🙂 I'm so glad you like the recipe!
k says
If you use fresh or frozen peas and corn kernels, with them according to package directions.
In step 2 I don't know what this means. what with them? Defrost and drain liquid ?
Iosune says
Hi! It was a mistake, it's "cook them according to package directions". I boiled them. Thanks a lot for your comment!
Grace Sanford says
For 2 servings I can't imagine starting with 2 cups of uncooked rice because that will make 6 cups of rice. Does this recipe mean to start with 2 cups cooked rice?
Grace Sanford says
I meant, does it start with 1 cup cooked rice or 1 cup raw rice which will make 3 cups of rice. Sorry about the first question amounts being all messed up.
Iosune says
Hi Grace! It's 1 cup of uncooked rice 🙂 Have a nice day!
Pulao recipe says
This recipe is looking different, although yumm. Next time i will try this while making rice.
Iosune says
Hi! Thank you so much. Hope you enjoy it!
Shayleigh says
I made this but with brown rice and coconut oil, and it turned out amazing! Definitely will make this again.
Iosune says
Hi Shayleigh! Brown rice is great, I use it all the time 😀 Thanks a lot for your comment!
Mickey B says
This is so good! I made it tonight after trying a few vegan fried rice recipes previously and not liking them much, and I'm so glad I gave it one more try (with leftover white rice that would have been thrown out otherwise!). I haven't had good fried rice in a long time, but by my memory this tasted exactly like it does from a restaurant, and the recipe was so much easier than any other I've tried! My mother agreed that it's restaurant-good and we ate up almost all of it. Very, very impressed.
Iosune says
Hi Mickey! Thanks a lot for your kind words 🙂 I'm sooo glad you enjoyed it 😉
Hend says
I'm not vegan, but I love packing meat-free meals for lunch to eat at university, they just feel healthier. Thank you so much! This looks SO good and I'm in love with the pictures you've taken! 🙂
Iosune says
Hi Hend! Thanks a lot for your kind words 🙂
Lauren says
This looks quite nice, I have a vegan friend so I'm going to recommend this recipe and your blog to her.
Iosune says
Hi Lauren! Thanks a lot 🙂 I hope your friend enjoy the recipe 😉
Kristina says
In Mark Bittman's book he has a lot of variations. One of them is slivered romaine lettuce put in at the end. Or you can do basil or cilantro. I especially like the lettuce idea to add some bitter.
Iosune says
Thanks a lot for the idea Kristina!
Lucy says
Had this tonight!! I added some sliced greens and white cabbage. Me and my son loved it
Iosune says
Great Lucy! I need to try the recipe adding sliced greens and cabbage. Thanks for the idea!
Dana says
LOVE LOVE LOVE! I used carrots, onions, green beans and broccoli and it tasted great. So simple, filling, and yummy.
Iosune says
Hi Dana! I'm glad you liked it 😀 You can use your favorite veggies 😉
Katie @ Produce on Parade says
Yummmm now I have a craving for fried rice! I don't know if I've really had it since becoming vegan. Most places include pork in it. Thanks for sharing! Gorgeous photographs!
Iosune says
Thanks Katie! I absolutely love fried rice! I eat it every week (usually the light version).