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
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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.
Rena says
Awesome recipe ! I was looking for a vegan or vegetarian fried rice, so I tried this one. No egg, but I did use Low Sodium Soy Sauce. I added collard greens instead of peas. It was so good. Thank you -- sorry, I forgot to leave a rating
Iosune Robles says
Hi Rena!!! Thank you so much for your words!!! It is great to know you liked it!! Have a nice day!
Rena says
Awesome recipe ! I was looking for a vegan or vegetarian fried rice, so I tried this one. No egg, but I did use Low Sodium Soy Sauce. I added collard greens instead of peas. It was so good. Thank you .
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!