Easy Vegan Fried Rice

If you are looking for a vegan fried rice recipe that is easy and doesn’t use a ton of ingredients, this is it!

This vegan fried rice recipe is one of those quick, comforting meals that never disappoints. It’s fast, flexible, and great for using up leftover rice and veggies. I make it all the time when I want something satisfying but easy, everything comes together in one pan in under 20 minutes.

Once you learn the basic method, you can switch up the ingredients depending on what’s in your fridge.

My boyfriend LOVES rice of any kind, he is Haitian/Jamaican and rice is a staple. He also loves getting fried rice when we go out to dinner. This tastes just like takeout but fresher, lighter, and totally dairy- and egg-free.

He said and I quote “this is one of the best recipes I have ever eaten”. So it got the official stamp of approval and you will love it too!

The key to making good vegetable fried rice is to cook and prepare the rice correctly. This is a RICE dish. Not a vegetable dish. The point is not to overseason the rice and not to add too many vegetables to take away from the taste of the rice.

After it is cooked, you can go wild adding whichever topping or seasoning you want to your vegan fried rice, but while you are making it, you want to ensure you go about it properly to ensure the flavor shines in this recipe!

It’s fast, flexible, and uses up leftovers, this easy vegan fried rice is the ultimate weeknight win.

The Secret To Perfectly Cooked Vegan Fried Rice

The secret to making perfectly cooked vegan fried rice is the same secret I use to make crispy hash browns. It works the same exact way with rice.

You MUST wash the rice. Yes, you read that right. After you are done cooking the rice, you must wash the rice in cold water. I do it while the rice is in a strainer.

Washing the rice gets rid of additional starch and the starch is what keeps the rice from crisping up and becoming cooked to perfection. Trust me, one time I didn’t wash it thoroughly and it ruined the recipe!

Most vegan fried rice recipes call for day-old rice, and day-old rice works well, but I never think ahead to get the rice ready that far in advance.

It is essential to wash your rice when making this vegan fried rice recipe for the rice to crisp up perfectly!

How To Make Vegan Fried Rice

First, you are going to want to cook and then wash your rice. You can let the rice “rest” for a few minutes while you prepare your pan.

I created this vegan fried rice recipe to be EASY so that anyone can make it with minimal difficulty. As a result, if you don’t have a wok that is totally fine.

Any non-stick or cast iron pan works fine. I personally use a pancake griddle because it is nonstick and wide kind of like a mini hibachi grill!

Next, you want you pan to be HOT HOT HOT! In China, stoves go much higher in heat than in western kitchens, so you are going to have to do the best you can.

You want to toast the rice nice and toasty! So having high heat is essential.

First, you want to cook your carrots if you are using fresh carrots. They will take the longest to cook. You can also add in onions, but I prefer to use Green onions/scallions at the end.

Next, add your rice. You want to ensure your rice isn’t in a huge clump and is spread all around the pan. Mix to incorporate with the carrots. Once incorproated, add a small opening in the middle of the rice and pour in your frozen peas.

Mix to incoroproate again. At this point, your rice should be nice and toasty and a light brown color. Now you are going to add just 3 tablespoons of soy sauce.

The key to this vegan fried rice recipe is letting the rice shine. We just went through all that work to wash the rice just to get it all soggy again with the soy sauce!

Once you stir in the soy sauce, you can top your veggie fried rice with green onions. You don’t want the green onions to be too cooked so add them at the very end. Green onions add a light and aromatic onion flavor without taking a toll on your digestion.

Vegan Fried Rice Variations

This easy vegan fried rice recipe is endlessly customisable. Once you know the basics, you can make it your own. Here are some of the things I ahve tried and loved.

• Protein options: Add crispy tofu, tempeh, edamame, or even vegan chicken pieces for a heartier meal.
• Vegetables: Broccoli, peas, carrots, green beans, corn, and peppers all work beautifully. Use fresh or frozen, whatever you have.
• Seasoning swaps: Try a drizzle of toasted sesame oil, a spoonful of vegan oyster sauce, or even a splash of sriracha for a little kick.
• Rice options: Day-old jasmine or basmati rice is perfect, but brown rice or even quinoa also work for a wholesome twist.

The beauty of vegan fried rice is that it’s a blank canvas you can make it as simple or loaded as you like.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats perfectly in a skillet or wok with just a splash of oil or water to loosen it up.

You can also freeze it for up to a month. To reheat, thaw overnight and warm in a pan. It’ll taste almost as good as when it was freshly made. If you like your fried rice on the crispier side, fry it again briefly on high heat before serving to bring back that “wok-fried” flavour.

Serve this vegan fried rice recipe as a side with moo shu vegetables or let it shine as the main dish which is what I usually choose to do!