Indulge in a hassle-free weeknight dinner with this Easy Vegan Fried Rice recipe. It's better than take-out, ready in just 20 minutes, and easily 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.
Looking for more vegan Chinese-inspired recipes? Try out my Sweet and Sour Tofu, Sesame Tofu, and Kung Pao Tofu recipes for an authentic taste of Chinese cuisine with a plant-based twist.
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🌟 Why you'll love this recipe
- Vibrant Flavors: Get ready for an explosion of vibrant flavors that'll make your taste buds sing with joy with every bite!
- Easy Preparation: Enjoy the convenience of quick and effortless preparation, perfect for busy days.
- Versatile Ingredients: Embrace the versatility of simple ingredients that can be easily customized to suit your taste preferences.
- Healthy Twist: Indulge guilt-free with a wholesome, plant-based twist on traditional Chinese favorites.
- Restaurant-Quality Results: Delight in restaurant-quality results from the comfort of your own kitchen, impressing friends and family alike.
🧾 Ingredient notes
Cooked and chilled rice: For this recipe, I personally prefer using long-grain white rice as its texture and flavor complement the other ingredients well.
However, any type of rice, such as short-grain or brown rice, will also work.
This recipe is perfect for using up leftover rice as cooked and chilled rice works best. If you don't have leftover rice on hand, you can cook 1 cup (185 grams) specifically for this recipe.
Be sure to chill the rice before using it, as this will help maintain its texture and prevent it from becoming sticky when frying.
Oil: I prefer using canola or sunflower oil for this recipe due to their neutral flavor profile, which allows the other ingredients to shine.
However, feel free to use any type of oil you have on hand. Olive oil, vegetable oil, or coconut oil can also work well, depending on your preference and what's available in your pantry.
Onion: You can use any type of onion. Yellow onions, white onions, or red onions will all work well, depending on your preference or what you have available.
Corn kernels: I like using corn kernels for their quick and simple addition.
However, for a version closer to the original, you can add Tofu Scramble, which mimics the texture and flavor of eggs typically found in fried rice.
Soy sauce: Substitute soy sauce with tamari for a gluten-free version or with coconut aminos for a soy-free version.
Both tamari and coconut aminos offer similar savory flavors to soy sauce and work well as alternatives in this recipe.
Sesame oil: It brings a rich, nutty flavor to the dish, making it taste even better overall. If you can't find sesame oil, feel free to use any other oil you have, it'll still be delicious!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Sweet Sensation: For a sweeter twist, drizzle a tablespoon of maple syrup or agave nectar over the dish to add a delightful hint of sweetness.
- Soy-Ginger Twist: Add depth of flavor by grating ginger directly onto the rice, providing a warm and aromatic essence.
- Crunchy Veggies: Incorporate your favorite crunchy vegetables like bell peppers, snap peas, or water chestnuts into the fried rice for added texture and freshness.
- Nutty Crunch: Enhance texture and flavor by sprinkling toasted sesame seeds or crushed peanuts over the rice just before serving.
- Citrus Zing: Elevate the taste profile with a squeeze of fresh lime juice or a splash of rice vinegar over the finished dish for a tangy, citrusy kick.
🔪 Instructions
Step 1. 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.
Step 2. 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 and continue cooking for an additional 2 minutes.
Step 3. 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.
Step 4. Sprinkle the green onions over the rice and serve immediately.
💭 Expert tips
- Use Day-Old Rice: For optimal texture and flavor, use day-old rice. Leftover rice absorbs flavors better and prevents the dish from becoming mushy.
- Flash-Freeze Freshly Cooked Rice: No pre-made rice? No worries. Flash-freeze freshly cooked rice for 15 minutes to mimic day-old texture and enhance flavor absorption.
- Prep Ingredients in Advance: Chop everything beforehand to keep cooking smooth and prevent burning while searching for last-minute items.
- Break Up Your Rice Before Cooking: Separate rice clumps with chopsticks or hands before adding to the pan to prevent smashing with a spatula.
- Utilize a Hot Pan: Ensure your pan is adequately heated before adding ingredients. This helps to achieve that sought-after sear and prevents ingredients from sticking.
❓Recipe FAQs
It can typically last for 3 to 4 days in the fridge when stored properly in an airtight container.
Make sure to let it cool completely before transferring it to the fridge to prevent condensation buildup, which can lead to sogginess.
To reheat it, heat a pan over medium heat. Add a splash of oil, then add the refrigerated fried rice. Stir occasionally to ensure even heating.
Once heated through, serve immediately. This method quickly warms up the rice while maintaining its delicious flavor and texture.
Yes, you can freeze it for longer-term storage. Allow it to cool completely, portion it into freezer-safe containers or bags, and remove excess air to prevent freezer burn.
Label with the freezing date and store flat in the freezer for up to 3 months.
To reheat frozen vegan fried rice, simply thaw the desired portion in the refrigerator overnight. Once thawed, heat a pan with a bit of oil over medium-high heat.
Add the thawed fried rice to the pan and stir constantly until heated through. Avoid refreezing for the best quality.
The best rice for fried rice is long-grain rice, such as jasmine or basmati. These varieties have a firm texture and remain separate when cooked, making them ideal for fried rice dishes.
Additionally, using day-old or chilled rice helps to achieve the perfect texture and prevents the dish from becoming mushy.
While using leftover rice is traditional and can enhance the texture of vegan fried rice, it's not strictly necessary. You can certainly use freshly cooked rice for your dish.
However, if you opt for freshly cooked rice, it's essential to ensure that it has cooled down completely before using it in the recipe.
This helps prevent the rice from becoming too sticky or clumpy during the frying process.
So, while leftover rice is preferred for its texture, you can still achieve delicious results with freshly cooked rice as long as you allow it to cool adequately beforehand.
Absolutely! Adding more vegetables is a fantastic way to enhance the flavor, texture, and nutritional content.
You can customize the recipe to include your favorite vegetables, such as bell peppers, broccoli, carrots, mushrooms, snap peas, or even baby corn.
Feel free to experiment with different combinations to suit your taste preferences. Just make sure to chop the vegetables into small, uniform pieces for even cooking.
Additionally, you may need to adjust the cooking time slightly to ensure that all the vegetables are cooked to your desired level of doneness.
🍚 More vegan rice recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Easy 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
- Use Day-Old Rice: For optimal texture and flavor, use day-old rice. Leftover rice absorbs flavors better and prevents the dish from becoming mushy.
- Flash-Freeze Freshly Cooked Rice: No pre-made rice? No worries. Flash-freeze freshly cooked rice for 15 minutes to mimic day-old texture and enhance flavor absorption.
- Prep Ingredients in Advance: Chop everything beforehand to keep cooking smooth and prevent burning while searching for last-minute items.
- Break Up Your Rice Before Cooking: Separate rice clumps with chopsticks or hands before adding to the pan to prevent smashing with a spatula.
- Utilize a Hot Pan: Ensure your pan is adequately heated before adding ingredients. This helps to achieve that sought-after sear and prevents ingredients from sticking.
Sarina says
Easy &Delicious , Have loved all of your Vegan recipes so far🖤🖤
Iosune says
Hi Sarina! Thanks a lot 🙂 So glad you like our recipes!
Robin says
My family’s favorite. They ask for it weekly.
Iosune says
Hi Robin! So happy to read that 🙂
Kaleba Keitshokile says
I added finely diced cabbage for more veg and it was delicious! Very nice way to use leftover rice! Thank you for this!
Iosune says
Hi Kaleba! You're so welcome 🙂 SO glad you liked it!
pluto the great (XVII) says
Great recipe absolute L0V3D 1T!!!
Iosune says
Hi there! Thanks a lot 🙂
Vicky says
This recipe is so delicious! It’s amazing how simple ingredients I always have on hand can come together to make something so tasty! I’ll definitely be making this often. Thanks so much for the recipe!
Iosune says
Hi Vicky! Thanks a lot 🙂 So glad you liked it so much!
Sophie says
Beautiful recipe. Loved your easy to follow instructions.
Iosune says
Hi Sophie! Thank you so much 🙂 Have a nice day!
Saj.m says
Very simple and tasty. I added spring onions to
Iosune says
Hi! Thanks a lot 🙂 So glad you enjoyed it!
Borgan says
it's real tasty, 10/10 would rice again
Iosune says
Hi Borgan! Thank you so much 🙂 So glad you enjoyed it!
Susan says
This dish is my fravorite. I did change it up a bit and cooked the rice in vegtable broth.
Iosune says
Hi Susan! Great 🙂 So glad you like it so much!
Quinn says
I made this after 30 minutes of reading it. I had two Chinese dinner sides pints of white rice my wife get as a freebie when she order her dishes. I told her to save them in the refrigerator for me for emergencies. Guess what? The cam in perfect for this meal!! I had the frozen mixed peas, carrots and corn; I used added the ginger as suggested, along with a drizzle of sesame seed oil to the recipe and BAM!!
My rice was better than the Chinese food house's. HAHAHAHA!!
Thanks for the recipe. You were right. Super easy!
Iosune says
Hi Quinn! I'm so happy to hear that 🙂 You're so welcome!
Erin says
Very good sort of bland so I add more veggies like mushrooms, beans sprouts and tomatoes.
Iosune says
Hi Erin! Hope you enjoyed it 🙂
Becki says
Hubby made this for me tonight! OMG it is absolutely deeeeelish! Anyone coming across this recipe and debating trying it..... trust me you wont be disappointed.... try it! Thank you so much for sharing this recipe!
Iosune says
Hi Becki! You're so welcome 🙂 So glad you liked it!
Gavin says
I'm gonna make this for dinner tonight. Also I'd just like to say the fact that you've been replying to comments on this recipe for 4 years really shows your dedication.
Iosune says
Hi Gavin! Hope you enjoy it 🙂 I try to reply every single comment on the blog, I'm really thankful for my readers. Have a nice day!
Samhitha says
Although my carrots and garlic cloves got a little burnt, this is one of the best simple-yet-tasty recipes I've tried! It tastes awesome!
Iosune says
Hi Samhitha! I'm so glad you liked it so much 🙂 Have a nice weekend!
Lee says
I made it. Really good, really simple! I added broccoli, a drizzle of sesame oil and some shredded cabbage at the end. I will make this again!
Iosune says
Hi Lee! Sounds amazing 😀 So glad you enjoyed it!
Nichole Groth says
This was amazing! I made it for a dinner party along with the vegan udon noodles and everyone loved it; vegans and non-vegans alike! Great recipe and I love that you can make it your own with whatever veggies you want! We made it with cabbage, carrots, and onions and it was delicious.
Iosune says
Hi Nichole! Thanks a lot 😀 SO glad you enjoyed it!
Tawnya says
Is there a substitute I could use for soy sauce?
Iosune says
Hi Tawnya! You could use coconut aminos or some salt 🙂