Vegan Steak Fried Rice is a hearty stir-fry made with jasmine rice, seitan steak-style strips, and crisp vegetables tossed in a simple sauce. Serve with Japanese Spinach Salad or Garlic Bok Choy.
Easy Fried Rice Recipe
This vegan version of fried rice keeps everything people love about the classic dish while incorporating plant-based steak for a hearty twist. It comes together easily and is flexible enough to work with whatever vegetables are in the fridge. Carrots, celery, snap peas, and leeks are used here, but bell peppers, mushrooms, or broccoli would also fit in just as well.
Please note that you will need a large pan for this recipe. A wok is the traditional choice for stir-frying because it makes quick cooking easier, but a large deep skillet works too. The important thing is giving the vegetables and rice plenty of room so they cook evenly without steaming.
Also, if your family is like mine and includes someone who isn’t a fan of vegan meat substitutes, you can simply leave the steak out of their portion and load up with extra vegetables or crispy tofu instead. It’s an easy way to keep everyone happy at the table.
Cooking Fried Rice with Leftover Rice
The best fried rice always starts with cold rice. Freshly cooked rice tends to be too soft and sticky, whereas cold rice becomes firmer with separate grains and a better texture. Day-old rice straight from the fridge works perfectly here. If you don’t have leftover rice on hand, it’s fine. It’s easy to make fresh and cool quickly using the method below.
How to Cool Rice Quickly
- Cook the rice according to package instructions.
- Spread it out in a single layer on a large baking sheet (or two, if needed). The wide surface helps it cool fast.
- Place the tray in the refrigerator, uncovered, and fluff after 10 minutes to release more steam.
- The rice should be ready for fried rice in about 30 minutes. For an even firmer texture, chill for 1–2 hours.
Shortcut: Spread the cooked rice on a tray and place in the freezer for 15–20 minutes, stirring once halfway. This firms it up enough for fried rice without freezing solid.
Does the rice really need to be chilled?
Absolutely. Warm rice will steam instead of frying, which makes it clump together. Chilling helps the grains firm up so they separate nicely in the pan.
Ingredients for Vegan Steak Fried Rice
Here’s what you’ll need. Exact amounts are listed on the printable recipe card at the bottom of the post.
- White Rice: Jasmine rice is ideal for fried rice because the grains stay separate and don’t clump. It also has a light fragrance that complements the vegetables.
- Vegetable Oil: Keeps everything sizzling in the hot pan.
- Vegan Steak Bites: Season lightly with salt and pepper as they cook. I’ve used Beyond and Impossible steak bites here, but seitan roast cut into bite-size pieces also works
- Fresh Veggies: Carrots, celery, and leeks for crunch and color.
- Garlic and Ginger: Freshly minced for bold, savory flavor.
- Sugar Snap Peas: Added at the end for a pop of color and crisp-tender freshness.
- Soy Sauce: The salty, savory seasoning for the whole dish.
- Toasted Sesame Oil: A finishing drizzle that brings everything together.
- Scallions (Green Onions): For a fresh garnish on top.
- Sriracha Sauce: Optional, for serving. Set a bottle on the table so anyone who likes extra heat can add it.
How to Make Vegan Steak Fried Rice
STEP ONE: Prepare the Rice. Cook rice according to package directions. Spread on a sheet pan and refrigerate until chilled, at least 30 minutes. If starting with 3 cups of leftover cold rice, you can skip this step and move straight to Step Two.
STEP TWO: Cook the Vegan Steak. Set a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When the oil is hot, add the steak pieces and cook, stirring occasionally, until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to a bowl and set aside.
STEP THREE: Cook the Vegetables. Heat another 1 tablespoon vegetable oil in the same skillet. Add the carrots, celery, and leeks. Stir-fry for 2 minutes, until slightly softened. Add garlic and ginger and continue cooking for an additional 30 seconds.
STEP FOUR: Add the Rice. Add the remaining 2 tablespoons vegetable oil, then stir in the chilled rice. Break up any clumps and stir-fry for 4–5 minutes until the rice is hot and lightly crisped.
STEP FIVE: Combine Ingredients. Return the vegan steak to the skillet. Add the snap peas and soy sauce. Stir-fry for 2–3 minutes until the peas are crisp-tender and everything is evenly coated.
STEP SIX: Finish and Serve. Drizzle with sesame oil and give a final toss. Adjust seasoning to taste, sprinkle with scallions, and serve hot.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Freezing is not recommended.
- Reheat in a hot skillet with a splash of oil. This keeps the rice texture better than the microwave.
More Recipes You’ll Love
Save this recipe to Pinterest! ⤵️ 📌
Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Vegan Steak Fried Rice Recipe
Ingredients
- 1 cup uncooked jasmine rice or 3 cups cooked jasmine rice
- 4 tablespoons vegetable oil divided
- 10 ounces vegan steak bites or seitan, cut into bite-size pieces
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 cup leeks white and light green parts, thinly sliced
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 2 cups sugar snap peas halved
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup scallions sliced (for garnish)
Instructions
- Cook rice according to package directions. Spread on a sheet pan and refrigerate until chilled, at least 30 minutes. If starting with 3 cups of leftover cold rice, you can skip this step and move straight to Step Two.
- Set a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When the oil is hot, add the steak pieces and cook, stirring occasionally, until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to a bowl and set aside.
- Heat another 1 tablespoon vegetable oil in the same skillet. Add the carrots, celery, and leeks. Stir-fry for 2 minutes, until slightly softened. Add garlic and ginger and continue cooking for an additional 30 seconds.
- Add the remaining 2 tablespoons vegetable oil, then stir in the chilled rice. Break up any clumps and stir-fry for 4–5 minutes until the rice is hot and lightly crisped.
- Return the vegan steak to the skillet. Add the snap peas and soy sauce. Stir-fry for 2–3 minutes until the peas are crisp-tender and everything is evenly coated.
- Drizzle with sesame oil and give a final toss. Adjust seasoning to taste, sprinkle with scallions, and serve hot.
Leave a Reply