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Vegan Fried Rice Recipe

Vegan Fried Rice Recipe

This Vegan Fried Rice is a quick, satisfying meal made with fluffy day-old rice, colorful vegetables, and a savory soy-sesame sauce. Ready in under 30 minutes, it's perfect for busy weeknights and a great way to transform leftover rice into a flavorful plant-based dinner.
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Course: Main Course
Cuisine: Asian-inspired, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Anne Carter
Servings: 4

Equipment

Ingredients

For the Fried Rice

  • 3 cups cooked and chilled jasmine or long-grain rice
  • 2 tablespoons sesame oil or neutral oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup shelled edamame
  • 3 green onions sliced

For the Sauce

  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • For Garnish
  • 1 tablespoon toasted sesame seeds
  • Extra sliced green onions
  • Sriracha or chili crisp optional

Instructions

  • Whisk together the soy sauce, toasted sesame oil, rice vinegar, maple syrup, white pepper, and garlic powder in a small bowl. Set aside.
    Whisk together the soy sauce, toasted sesame oil, rice vinegar, maple syrup, white pepper, and garlic powder in a small bowl. Set aside.
  • Heat the sesame oil in a large wok or skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
    Heat the sesame oil in a large wok or skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened.
  • Add the carrots and cook for 3 minutes, then stir in the peas and edamame. Cook for another 2 to 3 minutes until the vegetables are heated through.
    Add the carrots and cook for 3 minutes, then stir in the peas and edamame.
  • Add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 3 to 4 minutes until the rice begins to crisp slightly.
    Add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 3 to 4 minutes until the rice begins to crisp slightly.
  • Pour the prepared sauce over the rice and toss well so every grain is evenly coated. Continue cooking for another 2 minutes.
    Pour the prepared sauce over the rice and toss well so every grain is evenly coated. Continue cooking for another 2 minutes.
  • Fold in most of the sliced green onions and stir everything together.
    Fold in most of the sliced green onions and stir everything together.
  • Taste and adjust with additional soy sauce if needed.
  • Serve immediately, topped with toasted sesame seeds, extra green onions, and a drizzle of sriracha or chili crisp if desired.
    Serve immediately, topped with toasted sesame seeds, extra green onions, and a drizzle of sriracha or chili crisp if desired

Notes

  • Day-old cold rice gives the best texture and prevents the fried rice from becoming mushy.
  • Feel free to swap in broccoli, corn, mushrooms, bell peppers, or snap peas depending on what you have on hand.
  • For extra protein, add baked tofu, tempeh, or more edamame.
  • Cook over medium-high to high heat for the best restaurant-style texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a hot skillet for the best flavor and texture.
Keyword Vegan Fried Rice