Vegan Fried Rice

Vegan fried rice is packed with vibrant veggies and full of flavor, perfect for a quick and satisfying plant-based meal. It's also super easy to make, and you can have it on the table in 20 minutes.

If you've been looking for ways to use up leftover rice, this vegan fried rice is definitely what you should do with it.

In fact, day-old rice is ideal for this recipe, as it offers the best texture and helps reduce food waste.

This recipe is all about flexibility. Use any veggies you have in your fridge, from peas and carrots to bell peppers.

For a protein boost, I often toss in tofu, chickpeas, or edamame - it's the kind of recipe that allows you to get creative with your ingredients.

Why you'll love this vegan fried rice

• Super adaptable - This vegan fried rice is extremely versatile, allowing you to customize with your favorite veggies and protein sources.
• Hearty and nutritious - The dish is nutritious, featuring fiber-rich brown rice and a variety of vegetables for a well-balanced meal.
• Great mix of flavors and textures - It offers a blend of savory, spicy, and aromatic flavors, combined with a variety of textures from the mix of vegetables and rice.

Ingredients and substitutions

Vegetable oil - Choose a high-smoke point oil like canola or peanut oil for better frying without burning.

Carrots - Finely chop for even cooking; I like to add them first in the cooking process as they take longer to soften.

Green onion - Use both white and green parts; the white for cooking and the green for garnishing.

Garlic cloves - Mince finely for a more uniform flavor distribution.

Green peas - If using frozen green peas, thaw first to avoid adding moisture to the rice.

Sweetcorn - Canned or frozen both work; ensure they are well-drained to maintain the texture of the rice.

Brown rice - Use day-old cooked rice for a firmer texture. Freshly cooked rice can become mushy. You can also use white rice or sushi rice.

Tamari soy sauce - Provides a rich, umami flavor; you can adjust the quantity to taste.

Sriracha sauce - This adds a spicy kick; adjust according to your heat preference.

Sesame oil - Add at the end for a nutty aroma; this type of oil is not meant for high-heat cooking.

What else can I add to fried rice?

The beauty of this vegan fried rice recipe is that it's so easy to make your own. Here are some ideas to customize it:

• Tofu - Firm tofu, cubed and pan-fried for added protein. Leftover tofu scramble also works well here.
• Bell pepper - For color and crunch; dice them small.
• Mushrooms - Any variety, sliced; they add umami and a meaty texture.
• Broccoli - Small florets for a nutritious crunch
• Liquid aminos - For deeper flavor layering
• Ginger - Freshly grated for a zesty note
• Lime Juice - A splash at the end for some acidity and freshness
• Cilantro or basil - Fresh, for garnishing and adding a fresh herb flavor
• Cashews or peanuts - For a crunchy element, add roasted nuts at the end.

How to make vegan fried rice

Heat the vegetable oil in a large, deep pan over medium heat. Add the carrot and cook for 2-3 minutes until slightly softened.

Slice the green onions and add the white and light green parts to the pan. Reserve the dark green part for garnishing. Continue to cook for another minute.

Stir in the green peas and sweetcorn, then add the rice, tamari soy sauce, sriracha and sesame oil.

Stir fry for 2-3 minutes, stirring occasionally to make sure there are no clumps in the rice.

Turn off the heat, top the fried rice with the reserved sliced green onions and serve immediately.

Leftovers and storage

• Store the vegan fried rice in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in a microwave, stirring occasionally, or on the stovetop over medium heat, adding a little water or vegetable broth to prevent drying out. Ensure it's heated through before serving.
• Freeze the vegetable fried rice in an airtight container or freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating. Note that the texture of some vegetables may change slightly upon freezing and thawing.

Recipe notes and tips

• Keep the heat high and stir frequently for that signature smoky flavor of fried rice.
• If you're making a large quantity, cook in batches to ensure all ingredients are evenly fried and not overcrowded in the pan.
• This recipe is great for using up leftover vegetables - almost any kind works well in fried rice.
• Serve hot as a main dish or as a side. This veggie fried rice pairs wonderfully with other Asian-inspired dishes or a simple salad for a lighter meal.

If you liked this vegan fried rice recipe, you might also like some of my other vegan rice recipes:

• Greek Lemon Rice
• Vegan Spanish Chickpeas and Rice
• Vegan Cajun Risotto
• Instant Pot Chickpea Rice Soup
• Mujadara (Lebanese Lentils and Rice)

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