Craving that comforting taste of takeout fried rice but want a healthier, plant-based option? Look no further! This recipe for the best vegan fried rice delivers incredible flavor and satisfaction right in your own kitchen. It’s surprisingly easy to make, requires minimal ingredients, and comes together faster than delivery. Get ready for a delicious, homemade meal that tastes even better than your favorite restaurant version.
Why You’ll Love This Vegan Fried Rice
You’ll want to add this simple recipe to your weekly rotation for many reasons:
- Quick and Easy: It’s a perfect weeknight meal, ready in under 30 minutes.
- Healthier Choice: Loaded with fresh vegetables and free from excessive oils found in traditional takeout.
- Flavorful and Satisfying: Each bite offers a perfect balance of savory, sweet, and umami.
- Highly Customizable: Easily adapt it with your favorite quick-cooking vegetables.
- Completely Egg-Free: This version proves you don’t need eggs for a truly authentic fried rice experience.
Ingredients
To make the best vegan fried rice, gather these simple items. You likely have most of them in your pantry already!
- 3 cups cooked white rice (day-old recommended)
- 2 tablespoons vegan butter
- ¼ cup soy sauce (or tamari/coconut aminos)
- ½ tablespoon rice wine vinegar
- ½ tablespoon granulated sugar
- 1 cup chopped onion (about ½ onion)
- ½ cup frozen or fresh peas
- ½ cup finely diced carrots
- ½ cup shelled edamame (frozen or fresh)
- Optional: 2 tablespoons furikake seasoning, as topping
- Optional: 2 tablespoons green onions, for garnish
Notes & Substitutions
- Rice: Day-old, cold white rice is truly essential for the perfect texture. Short grain (like sushi rice), jasmine, or basmati rice all work well. Freshly cooked rice tends to be too moist, leading to a mushy stir-fry. Culinary experts explain why day-old rice makes for the best fried rice.
- Fat: Vegan butter adds a rich, authentic flavor that mimics traditional fried rice. You can use a neutral oil like canola or vegetable oil if preferred, but butter offers a better taste.
- Soy Sauce: For a gluten-free option, use tamari. If you need a soy-free alternative, coconut aminos are an excellent choice, though they might be slightly sweeter.
- Sweetener: Granulated sugar balances the savory soy sauce. Feel free to substitute with maple syrup or agave nectar for a liquid sweetener.
- Vegetables: This recipe is flexible! Feel free to add or swap in other quick-cooking veggies. Try chopped bell peppers, corn, thinly sliced mushrooms, or spinach.
- Furikake: This Japanese seasoning blend typically contains dried seaweed, sesame seeds, and sometimes bonito flakes. Look for vegan-certified varieties if you want to use it; it adds a wonderful savory crunch.
Equipment
You don’t need fancy tools to make a fantastic homemade stir-fry. Here’s what you’ll use:
- Large Wok or Non-Stick Skillet: A wide cooking surface ensures even cooking and proper stir-frying.
- Spatula or Wok Utensil: Ideal for constantly moving the ingredients.
- Measuring Cups and Spoons: For accurate ingredient ratios.
- Cutting Board and Knife: For preparing your vegetables efficiently.
Instructions
Making this best vegan fried rice is straightforward. Follow these steps for a quick and delicious meal.
- Prepare Rice: Cook your white rice according to package instructions. You will need 3 cups of cooked rice total. I recommend short grain or sushi rice for the ideal texture. If using short grain rice, combine 1 ½ cups uncooked rice with 2 cups water. Once cooked, spread the rice on a baking sheet to cool completely, or refrigerate it overnight. Cold, day-old rice is key to preventing mushiness.
- Prep Ingredients: While the rice cools, prepare the rest of your ingredients. Chop the onion finely and dice the carrots into small, uniform pieces. Set aside the peas and shelled edamame. In a small bowl, whisk together the soy sauce, rice wine vinegar, and granulated sugar until the sugar dissolves completely. This creates your flavorful stir-fry sauce.
- Sauté Aromatics: Place a large wok or a spacious non-stick skillet over high heat. Add the vegan butter and let it melt until it shimmers. Add the chopped onion to the hot wok and stir-fry for about 2 minutes, until it becomes translucent and slightly softened. Keeping the heat high helps create that classic fried rice char.
- Add Vegetables: Next, add the finely diced carrots, frozen or fresh peas, and shelled edamame to the wok. Continue to stir-fry for another 2 minutes. Stir constantly to ensure the vegetables cook evenly and retain a slight crispness.
- Combine & Stir-fry: Now, add the cold, cooked white rice to the wok. Pour the whisked stir-fry sauce over the rice and vegetables. Using your spatula, stir and fold the ingredients together vigorously for 2 to 3 minutes. Break up any clumps of rice and ensure the sauce coats every grain. You want the rice to heat through and develop a slightly crispy texture.
- Serve: Remove the pan from the heat immediately. Divide the homemade stir-fried rice among serving bowls. Garnish generously with furikake seasoning and/or freshly sliced green onions for extra color and a pop of flavor. Serve this delicious plant-based fried rice piping hot and enjoy!
Pro Tips for the Best Vegan Fried Rice
Achieving perfect homemade fried rice is easy with a few key techniques.
- Cold Rice is Key: Always use day-old or thoroughly chilled rice. Freshly cooked, warm rice contains too much moisture and will steam rather than fry, resulting in a soggy dish.
- High Heat is Your Friend: Cook your stir-fry over high heat. This allows the ingredients to brown quickly, creating that signature smoky flavor and preventing vegetables from becoming waterlogged. The science behind high-heat cooking explains how the Maillard reaction creates rich flavors.
- Mise en Place: Have all your ingredients prepped and ready before you start cooking. Stir-frying is a rapid process, so you won’t have time to chop or measure mid-way.
- Vegan Butter Boost: While oil works, vegan butter truly enhances the rich, savory depth of the dish, giving it a comforting, indulgent feel.
- Don’t Overcrowd: If your wok or skillet isn’t large enough, cook the rice in two batches. Overcrowding lowers the pan’s temperature and steams the food instead of frying it.
- Seasoning Balance: Taste and adjust the seasoning as you go. You might prefer a little more soy sauce for saltiness or a touch more sugar for sweetness.
- Wok Technique: Use a quick, tossing motion to ensure ingredients are constantly moving and cooking evenly. This also prevents anything from sticking to the bottom of the pan.
Serving Suggestions, Storage & Variations
This versatile vegan fried rice stands alone as a meal or pairs beautifully with other dishes.
- Serving: Enjoy a large bowl of this homemade fried rice on its own for a quick lunch or dinner. It also makes an excellent side dish. Pair it with crispy baked tofu, a fresh cucumber salad, or homemade spring rolls for a more complete Asian-inspired feast.
- Storage: Store any leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in freezer-safe bags or containers for up to 2 months.
- Reheating: Reheat refrigerated leftovers on the stovetop over medium-high heat with a tiny bit of oil or vegan butter until heated through. Alternatively, microwave individual portions, stirring halfway through.
- Add-ins: Get creative! Stir in extra protein with crumbled firm tofu, tempeh, or plant-based chicken pieces. Other great vegetable additions include sliced mushrooms, bell peppers, corn, or chopped broccoli florets.
- Flavor Variations: Customize the flavor profile. Drizzle with a few drops of toasted sesame oil at the end for an extra nutty aroma. Add minced garlic or fresh ginger with the onions for an aromatic kick. A dash of chili oil or sriracha will give it a spicy twist.
Nutrition Information
This homemade, plant-based stir-fried rice offers a wholesome and balanced meal. It provides essential nutrients from whole grains and a variety of vegetables.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 large bowl |
| Calories | 361 kcal |
| Carbohydrates | 59 g |
| Protein | 10 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Trans Fat | 1 g |
| Sodium | 1166 mg |
| Potassium | 385 mg |
| Fiber | 5 g |
| Sugar | 8 g |
| Vitamin A | 3790 IU |
| Vitamin C | 16 mg |
| Calcium | 66 mg |
| Iron | 5 mg |
Estimated values per serving.
Frequently Asked Questions (FAQ)
Can I use fresh rice for fried rice?
Using day-old or thoroughly chilled rice is highly recommended. Freshly cooked rice tends to be too moist, which can lead to a mushy and sticky stir-fry instead of distinct, flavorful grains.
What kind of rice is best for vegan fried rice?
Short grain rice, like sushi rice, is excellent for its slightly chewy texture. Jasmine or basmati rice also work wonderfully, providing a fluffy and separate grain when properly cooled.
How do I prevent my fried rice from being mushy?
The key is using cold, day-old rice and cooking on high heat without overcrowding your pan. This allows the rice to fry and develop texture rather than steam.
Is furikake seasoning always vegan?
No, traditional furikake often contains bonito flakes (dried fish). Always check the ingredient label carefully and look for explicitly labeled “vegan” versions if you wish to use it.
Can I add plant-based protein to this recipe?
Absolutely! Incorporate crumbled firm tofu, tempeh, or plant-based chicken pieces. Sauté them separately until golden before adding them to the rice and vegetables.
Conclusion
This recipe for the best vegan fried rice truly proves that simple ingredients can create incredible flavor. You can now enjoy a satisfying, healthier alternative to takeout, made quickly and easily in your own kitchen. I hope this easy recipe becomes a new family favorite. Don’t hesitate to give it a try tonight! We would love to see your creations; share your photos and leave a review.
The Best Vegan Fried Rice (Better Than Takeout!)
Ingredients
Equipment
Method
- Cook the white rice according to package instructions, aiming for 3 cups cooked total, preferably using short grain/sushi rice or day-old refrigerated rice.
- Chop all vegetables, set aside peas and edamame, then whisk together soy sauce, rice wine vinegar, and sugar for the sauce.
- Melt vegan butter in a hot wok, add onion and cook for 2 minutes until translucent, then add remaining vegetables (edamame, peas, carrots) and cook for another 2 minutes.
- Add the stir-fry sauce and cooked white rice to the wok, stir-frying for 2-3 minutes to evenly mix and break up any rice clumps.
- Remove fried rice from heat, serve immediately, and top with furikake seasoning or sliced green onions if desired.