This delectably vibrant vegan fried rice boasts a colorful blend of day-old rice, crisp vegetables, and aromatic herbs, all bathed in a savory soy and tangy rice vinegar sauce. Each mouthful delivers a satisfying crunch with a boost of umami from furikake seasoning for a homemade dish that surpasses takeout.
I love making this vegan fried rice because its both healthy and packed with flavor. In this recipe, I use 3 cups of cooked, day-old rice that really absorbs all the flavors from the 2 tablespoons of vegetable oil, garlic, and diced onions.
The garlic and onion not only add a kick to the dish, but also come with natural antioxidants that aid in digestion. I also include nutritious diced carrots, red bell pepper, and broccoli, which are great sources of vitamins and fiber.
The peas add a hint of sweetness while the soy sauce and rice vinegar boost that umami taste that makes this dish so satisfying. Topped with a sprinkle of furikake seasoning, the finish ties everything together perfectly.
I love this recipe because it fits perfectly into a plant based diet and is a tasty, healthy option when you need a quick dinner that beats takeout any day.
Why I Like this Recipe
1. I love how simple it is to prep and cook everything. Even if I’m a little distracted, the recipe is super straightforward and it never messes up.
2. I appreciate that it’s packed with veggies. It makes me feel good knowing I’m getting a bunch of healthy stuff with every bite.
3. I like that it tastes just like takeout fried rice but is made at home. It reminds me of my favorite hibachi meals but without all the extra hassle and cost.
4. The furikake seasoning is a game changer. It gives the dish that perfect umami flavor that makes me crave it over and over again.
Ingredients
- Day-old rice is packed with carbohydrates and makes a firm base for tasty frying
- Carrots pack a natural sweetness and fiber boost that adds crunch and color
- Frozen peas are rich in protein and vitamins and give subtle sweet pops of flavor
- Broccoli brings essential vitamins and fiber while adding a crisp bite to each forkful
- Garlic and onion create a savory aroma that makes every mouthful burst with flavor
Ingredient Quantities
- 3 cups of cooked, day-old rice (brown or white works fine)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas, thawed
- 1 red bell pepper, diced
- 1 cup broccoli florets, chopped
- 2 tablespoons soy sauce (or tamari if you prefer it gluten free)
- 1 tablespoon rice vinegar (optional but adds a nice tang)
- Salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup green onions, chopped
- 2 teaspoons furikake seasoning
How to Make this
1. Make sure all your veggies are prepped and ready to go – mince the garlic, dice the onion, carrots, and red bell pepper, and chop the broccoli into bite-sized pieces.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Once the oil is hot, toss in the garlic and onion. Sauté them until they start getting soft, about 1-2 minutes.
4. Add the carrots, red bell pepper, and broccoli to the skillet. Stir-fry for 3-4 minutes until the veggies begin to soften.
5. Mix in the peas and continue cooking for another 1-2 minutes.
6. Add your day-old rice to the pan. Break up any clumps and stir well so the rice gets mixed with all the veggies.
7. Pour in the soy sauce and rice vinegar, then sprinkle with salt and ground black pepper. Stir everything together so the rice absorbs the flavors.
8. Cook for another 2-3 minutes, stirring occasionally, ensuring everything is evenly heated.
9. Remove from heat, stir in the chopped green onions and top with the furikake seasoning before serving. Enjoy your meal!
Equipment Needed
1. Chef’s knife – to chop garlic, onions, veggies, etc.
2. Cutting board – for prepping all those ingredients.
3. Large skillet or wok – to heat oil and stir fry the veggies.
4. Spatula – for stirring everything evenly.
5. Measuring spoons – to get the soy sauce, vinegar and honey precise.
6. Bowl – to keep prepped veggies or mix ingredients if needed.
FAQ
The Best Vegan Fried Rice Recipe Substitutions and Variations
- Vegetable oil: You can swap it for canola oil or sunflower oil if you’re low on supplies. These oils work just fine in high heat.
- Soy sauce: If you need a gluten free option or want a different twist, try using coconut aminos instead. It gives a similar umami flavor.
- Frozen peas: Sometimes you might not have peas, in which case edamame or even diced zucchini might work well in adding green texture.
- Rice vinegar: If you don’t have rice vinegar then a splash of apple cider vinegar can be a good replacement. It may not be as tangy but it still works.
Pro Tips
1. Try using rice that’s been refrigerated overnight so it stays firm and doesn’t turn mushy when you fry it up. If it’s a bit clumpy, break it apart with your fingers or a fork before adding it to the pan.
2. Prep all your veggies before you even heat the oil, cause once you start cooking, things move fast and you dont wanna overcook any of the ingredients.
3. When stir-frying, keep the heat high and keep everything moving in the pan, this helps get that slightly crispy texture on the rice and veggies without burning them.
4. Add delicate garnishes like green onions and furikake at the very end to really keep their flavor fresh and add a nice, final pop of taste.
The Best Vegan Fried Rice Recipe
This delectably vibrant vegan fried rice boasts a colorful blend of day-old rice, crisp vegetables, and aromatic herbs, all bathed in a savory soy and tangy rice vinegar sauce. Each mouthful delivers a satisfying crunch with a boost of umami from furikake seasoning for a homemade dish that surpasses takeout.
4
servings
240
kcal
Equipment: 1. Chef’s knife – to chop garlic, onions, veggies, etc.
2. Cutting board – for prepping all those ingredients.
3. Large skillet or wok – to heat oil and stir fry the veggies.
4. Spatula – for stirring everything evenly.
5. Measuring spoons – to get the soy sauce, vinegar and honey precise.
6. Bowl – to keep prepped veggies or mix ingredients if needed.
Ingredients
-
3 cups of cooked, day-old rice (brown or white works fine)
-
2 tablespoons vegetable oil
-
3 cloves garlic, minced
-
1 small onion, diced
-
1 cup carrots, diced
-
1 cup frozen peas, thawed
-
1 red bell pepper, diced
-
1 cup broccoli florets, chopped
-
2 tablespoons soy sauce (or tamari if you prefer it gluten free)
-
1 tablespoon rice vinegar (optional but adds a nice tang)
-
Salt, to taste
-
1/2 teaspoon ground black pepper
-
1/4 cup green onions, chopped
-
2 teaspoons furikake seasoning
Directions
- Make sure all your veggies are prepped and ready to go – mince the garlic, dice the onion, carrots, and red bell pepper, and chop the broccoli into bite-sized pieces.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, toss in the garlic and onion. Sauté them until they start getting soft, about 1-2 minutes.
- Add the carrots, red bell pepper, and broccoli to the skillet. Stir-fry for 3-4 minutes until the veggies begin to soften.
- Mix in the peas and continue cooking for another 1-2 minutes.
- Add your day-old rice to the pan. Break up any clumps and stir well so the rice gets mixed with all the veggies.
- Pour in the soy sauce and rice vinegar, then sprinkle with salt and ground black pepper. Stir everything together so the rice absorbs the flavors.
- Cook for another 2-3 minutes, stirring occasionally, ensuring everything is evenly heated.
- Remove from heat, stir in the chopped green onions and top with the furikake seasoning before serving. Enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 240kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 41g
- Fiber: 4g
- Sugar: 5g
- Protein: 13g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 40mg
- Iron: 1mg
