This Vegan Fried Rice is so quick and delicious that it is sure to replace your favorite takeout! With just a few basic ingredients, you can have this dish as a main course or a side in just 30 minutes!
Why I Love this Recipe
- Flavorful – Just because it is homemade doesn’t mean it won’t be just as flavorful as its takeout counterparts! This fried rice is packed with flavor!
- Main dish or side – This fried rice is hearty enough to be a main dish, but also goes well as a side like when paired with my Crispy Sesame Tofu.
- Quick & easy – Just 30 minutes and very minimal effort. It’s perfect for a last-minute weeknight dinner.
Ingredients
- White rice – I prefer a long grain rice like jasmine or basmati, though this is not the traditional choice for this dish.
- Carrots – Diced finely, carrots add some nice color to this dish.
- Celery – Also diced, the celery adds a nice crunch.
- Onions – The onions will get somewhat caramelized during the sautéing in this recipe, adding a nice sweet flavor to balance to acidity of the soy sauce.
- Sesame oil – If you can find roasted sesame oil, that is my favorite flavor.
- Soy sauce – Can’t go without this classic for Asian-inspired dishes. I do prefer low-sodium.
- Optional garnish: Crushed red pepper flakes
How to Make Vegan Fried Rice
Start with cooking the rice. I like a long-grain variety.
Rice Cooking Methods
Instant Pot
Use a 1:1 water-to-rice ratio and set the Instant Pot to 4 minutes of pressure cooking.
This usually takes a total of about 14 minutes – 10 to come to pressure and then 4 minutes at pressure.
Rice cooker
Use a 1:1 water-to-rice ratio.
This typically takes about 20-30 minutes but machines will vary.
Stove
2:1 water-to-rice ratio.
Bring water to a boil then add in the rice. Lower to a simmer and cook covered for 15-25 minutes.
Prep the Veggies
Next, wash and dice your veggies and add them to a large sauté pan or wok. Add in the sesame oil and soy sauce and stir until veggies are evenly covered. Sauté on medium to low heat, stirring occasionally to prevent it from sticking to the bottom of the pot (here is where a wok comes in handy, though it will cook slower).
Add in the Rice
After about 15 minutes, the veggies should be fork-tender. Add in the cooked rice and stir to combine. Then, allow the mixture to sit and cook undisturbed for a few minutes so the rice gets crispy on the bottom.
That’s it! Serve and enjoy!
How to Store Vegan Fried Rice
- Fridge: Store in an air-tight container in the refrigerator for up to 1 week.
More Tips for Making Vegan Fried Rice
- Not Vegan? Add an egg to the pan with the veggies and cook fully before adding the rice.
- Gluten Free? Opt for tamari instead of traditional soy sauce.
- Want more protein? Serve this with my Crispy Sesame Tofu or your protein of choice – chicken, shrimp, etc.
Looking for more delicious vegan dinner recipes? Try my Vegan Dumpling Soup and Vegan Sweet Potato Chili!
Did you make this recipe?
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@theplanted.pantry
Vegan Fried Rice
Equipment
- Instant pot (optional)
- Large sauté pan or wok
Ingredients
- 2 cups cooked white rice
- 3 medium carrots
- 3 medium celery stalks
- 2 medium yellow onions
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
Optional Garnish
- 1 tbsp crushed red pepper flakes
Instructions
- First, cook your rice using either an Instant Pot, rice cooker or on the stove.
- While the rice is cooking, wash, peel, and chop the celery, carrots, and onion.
- Saute the veggies in a large pan or a wok with the toasted sesame oil and soy sauce for about 15 minutes or until softened.
- Once the rice is cooked, toss it into the pan with the veggies and stir to combine.
- Allow the rice to sit undisturbed for a few minutes between stirs to get that crispy fried texture.
- That's it! Garnish with red pepper flakes and enjoy!
Notes
- Not Vegan? Add an egg to the pan with the veggies and cook fully before adding the rice.
- Gluten Free? Opt for tamari instead of traditional soy sauce.
- Want more protein? Serve this with my Crispy Sesame Tofu or your protein of choice - chicken, shrimp, etc.
