Vegetable Fried Rice ~
This savory Hibachi-style fried rice comes together in minutes and at a fraction of the cost of ordering takeout! Serve with Crispy Baked Tofu and Garlic Bok Choy.
Vegan Fried Rice Recipe
I like this recipe for vegetable fried rice because it’s easy to make for an Asian-inspired meal, highly customizable with whatever veggies you have on hand, and a great way to repurpose leftover rice.
This quick and easy stir-fried rice dish is also dairy-free – all veggies and no eggs! If you want to add some eggy flavor to the rice, a vegan liquid egg substitute such as JustEgg will do the trick. Simply scramble according to the directions on the bottle and fold it into the rice prior to serving.
Quick Tip for Success
Use cold rice! Cooked rice that has been chilled in the refrigerator is the key to success with this recipe. It helps to keep the dish from becoming mushy or clumpy. If you don’t have leftover rice on hand, don’t stress; you can still have fried rice but it will require an extra step:
- Cook the rice according to package directions. While the rice is cooking, line a baking sheet with parchment paper and set it aside. As soon as the rice is done, quickly spread it out onto the baking sheet. Set the baking sheet in the refrigerator for at least 30 minutes, or until the rice is cooled completely then proceed with the recipe.
Ingredients for Vegetable Fried Rice
- 2/3 cups carrots, chopped
- 1/2 cup green peas, frozen
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 4 cups cooked white rice, chilled
- 2 tablespoons tamari sauce, or to taste
- 2 teaspoons sesame oil, or to taste
- 2 tablespoons scallions, chopped
Ingredient Notes
- Carrots – Make quick work of chopping by tossing baby carrots into a mini food processor. A few quick pulses and they’re ready to go!
- Green Peas – Frozen peas work best for this recipe. Edamame would also be a good choice.
- Vegetable Oil – A good, all-purpose oil that can handle the high heat required for fried rice.
- White Rice – I use Jasmine rice or regular long-grain white rice for this recipe.
- Tamari Sauce – Similar to soy sauce but with a slightly richer and less salty flavor. Look for it near the soy sauce in the supermarket.
- Sesame Oil – Adds a light, nutty flavor. Use sparingly; a little goes a long way!
- Scallions – Also known as green onions, a sprinkling of scallions just before serving adds bright flavor and freshness to the dish.
How to Make Veggie Fried Rice
STEP ONE: Place chopped carrots in a small saucepan and fill to cover with 1-inch of water. Bring to a boil and cook for 3 minutes, just until tender-crisp. Add peas and drain immediately. Set aside.
STEP TWO: Preheat a wok or large deep skillet to high heat. The pan is ready when a drop of water thrown into it evaporates right away.
STEP THREE: Add vegetable oil then stir in carrots and peas. Cook for about 30 seconds, stirring constantly.
STEP FOUR: Stir in garlic then the cooked rice. Add tamari sauce and toss gently to coat. Drizzle with sesame oil.
STEP FIVE: Sprinkle with scallions and serve hot.
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Vegetable Fried Rice
Ingredients
- 2/3 cups carrots chopped
- 1/2 cup green peas frozen
- 2 tablespoons vegetable oil
- 1 teaspoon garlic minced
- 4 cups cooked white rice chilled
- 2 tablespoons tamari sauce or to taste
- 2 teaspoons sesame oil or to taste
- 2 tablespoons scallions chopped
Instructions
- Place chopped carrots in a small saucepan and fill to cover with 1-inch of water. Bring to a boil and cook for 3 minutes, just until tender-crisp. Add peas and drain immediately. Set aside.
- Preheat a wok or large deep skillet to high heat. The pan is ready when a drop of water thrown into it evaporates right away.
- Add vegetable oil then stir in carrots and peas. Cook for about 30 seconds, stirring constantly.
- Stir in garlic then the cooked rice. Add tamari sauce and toss gently to coat. Drizzle with sesame oil.
- Sprinkle with scallions and serve hot.
Natalie
Great rice recipe Holly, I never prepared it this way before, thanks!
tianna
this is a great vegetable fried rice, love the fact that its vegan, and I can feel comfortable eating it
Radha
This is a scrumptious and easy meal, totally agree that it is cheaper to make than take out. Love it.