Vegan Fried Rice
This Vegan Fried Rice recipe is perfect when I need the quickest and easiest meal that the whole family will love. It is ready in just 25 minutes and packed with simple ingredients like cooked rice, carrots, vegan egg, and peas. I love that it is easy to customize with whatever veggies I have sitting in the fridge.
Servings: 4
Calories: 308kcal
Ingredients
- 1 cup chopped yellow or sweet onion
- 2 cloves garlic , finely chopped
- 2 teaspoons sesame oil , can use drizzle of broth to keep oil-free
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup chopped red pepper
- 4 cups cooked rice
- ¼ cup Tamari , or soy sauce if not gluten-free (see note)
- 1 tablespoon apple cider vinegar , or rice vinegar
- ½ cup sliced green onion , for garnish
- vegan egg , optional (equivalent to 3 eggs)
- Black pepper to taste , optional
Instructions
- In a large pot, sauté the onion and garlic with the sesame oil or broth over medium heat until slightly brown. About 5 minutes.
- Add the carrots, peas and red pepper and sauté until browning at the edges. About 5 more minutes.
- If using egg, put veggies to the side of the pan and add the egg to the other side. Cook and scramble.
- Add rice, Tamari/soy sauce, and vinegar and mix everything until combined.
- Turn heat up to medium high and cook while stirring until the rice is browning and starting to crisp a little at the edges. About 5-7 minutes.
- Garnish with green onion and black pepper.
- Serve!
Notes
- My #1 Secret Tip for making this vegan fried rice is to always use cold leftover rice. Why? well, fresh hot rice just turns into a sticky mess, but when I use cold rice, it stays firm and gets those little crispy bits that make the whole meal so good. Now I always plan ahead and make extra rice just so I can have some ready for fried rice nights.
- Prep everything before you start: This recipe moves fast once you start cooking, so I like to have all my veggies chopped and my sauces ready to go.
- Taste and adjust: Right before serving, I always taste a little and add a splash more tamari or a pinch of pepper if it needs it.
- Use a big pan or wok: I pull out my biggest pan so the rice and veggies have room to cook without steaming. A crowded pan will make everything soggy instead of crispy.
- Chop veggies the same size: I always try to chop the carrots, peppers, and anything else into small, even pieces.
Nutrition
Calories: 308kcal | Carbohydrates: 60g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 521mg | Potassium: 426mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6915IU | Vitamin C: 70mg | Calcium: 59mg | Iron: 1mg