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Chopsticks in a bowl of vegan fried rice.
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5 from 1 vote

Vegan Fried Rice

Throw away your carry-out menu! This easy Vegan Fried Rice is quick and flavorful. Customizable with whatever veggies you have in your fridge. Perfect for a weeknight meal!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 169kcal

Ingredients

  • 2 tablespoons olive oil or ¼ cup water for an oil-free option
  • 2 carrots peeled and diced (about 1 cup)
  • 1 cup chopped or shredded cabbage
  • 1 red bell pepper seeded and diced
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger
  • 3 green onions sliced
  • 4 cups leftover cooked rice
  • ½ cup sweet green peas
  • 4 tablespoons soy sauce or gluten-free tamari for a gluten free option
  • 3 tablespoons hoisin sauce
  • 1-2 teaspoon(s) sesame oil
  • dash sriracha optional
  • sprinkle black sesame seeds optional, for garnish

Instructions

  • In a large skillet or wok heat the olive oil over medium heat. Add the carrots, cabbage, and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the veggies are starting to soften and the cabbage starts to brown on the edges.
  • Add the garlic, ginger, and green onions and sauté 1 to 2 minutes until fragrant.
  • Increase the heat to high. Add the rice, peas, soy sauce and hoisin sauce. Stir well to combine. Cook for 3 to 4 minutes, without stirring, to allow the rice to brown on the edges. Stir and cook again for 2 to 3 minutes until heated through and you are satisfied with the texture.
  • Take off the heat and drizzle in the sesame oil.
  • Serve with a dash or two of sriracha and a sprinkle of black sesame seeds.

Notes

~ Use leftover rice for best texture. Medium-grain works best.
~ Chop any vegetables into a small dice so they cook through quickly.
~ Use a large non-stick skillet to be able to spread out the rice to achieve crispy caramelized edges.
~ Use a neutral-flavored, high-heat oil, like grapeseed, sunflower, or canola oil.
~ For an oil-free option, use vegetable broth or water to sauté the vegetables and make sure it cooks off before adding the rice. Excess liquid in the recipe won't produce the best texture for the vegan fried rice.
~ Use high heat so everything cooks quickly.
~ Resist the urge to constantly stir the rice. Letting it cook undisturbed for a few minutes at a time will result in those perfect crispy edges that taste so good!
~ Drizzle in toasted sesame oil right before serving. Serve extra soy sauce on the table so everyone can adjust the seasoning to their own tastes.

Nutrition

Calories: 169kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 664mg | Potassium: 244mg | Fiber: 5g | Sugar: 7g