Vegan Fried Rice

4.75 from 39 votes

Enjoy an easy weeknight meal with this vegan fried rice – better than takeout, ready in 20 minutes, and customizable with your favorite add-ins!

Prep Time10

Cook Time10

Total Time20

Course: Main Dish, Side Dish

Cuisine: Chinese

Diet: Vegan

Servings:

Calories: 271kcal

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

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.

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.