This vegan fried rice is quick and easy to make using frozen vegetables. Ready in just 30 minutes, it's the perfect weeknight dinner and a great alternative to Chinese takeout.
If you love Chinese takeout fried rice, you'll love this vegan version. It uses frozen veggies to save you time on chopping, and you can make it at home anytime you're craving takeout!
This recipe is also customizable, so you can use the ingredients you have available.
Leave out the tofu for an even simpler veggie fried rice and serve it alongside teriyaki tofu for a complete meal.
So next time you're in the mood for takeout, whip up your own vegan fried rice at home!
Ingredients and Substitutions
You'll need these 12 simple ingredients to make this easy recipe.
- Rice - Use cooked day-old rice that has been chilled in the fridge for the best results. I used and recommend jasmine rice, but any long-grain white rice or brown rice will do.
- Peas and carrots - Use frozen peas and carrots to keep this vegan fried rice recipe quick and easy. If you have fresh carrots you can use them instead.
- Soy Sauce - This gives the recipe its classic salty taste and dark color. Use tamari as a gluten-free replacement.
- Maple syrup - The sweetness of the maple syrup neutralizes the saltiness in the soy sauce. You can use any liquid sweetener you have available.
- Green onions - Use fresh green onions including the white part.
- Garlic - Fresh garlic is best for this recipe, but you can also substitute it for garlic powder.
- Sesame oil - The sesame oil brings the flavors together, and I highly suggest it. But if you don't have any, it can be left out with great-tasting results.
- Tofu - Extra firm tofu is best for this recipe. You can also use Just Egg as a vegan egg substitute (see the recipe card notes for detailed instructions).
- Oil - I used coconut oil, but any neutral high-heat vegetable oil or vegan butter can be used.
- Nutritional yeast - This adds flavor to the tofu scramble.
- Turmeric - This gives the scramble its color.
- Salt - I used Himalayan pink salt to season the scramble. Use any salt you have on hand.
Instructions
Vegan fried rice is so easy to make. Just follow these simple steps.
Sauté the Veggies
Add the minced garlic and chopped green onions to a wok or large skillet along with a bit of oil.
Sauté them for about 3-5 minutes or until fragrant.
Now add the frozen peas and carrots to the wok.
Sauté them until fully heated and softened, about 10-15 minutes.
Heat up the Rice
Add the cold rice to the wok.
Mix it in and heat over medium heat until it is hot. Break up any chunks you may find.
Cook the Tofu
While the rice cooks, add the bite-sized tofu pieces, oil, and seasonings to a pan and mix everything.
Cook over medium heat for 10-15 minutes, or until it is to your desired texture.
Add in the Sauce and Tofu
In a small bowl, mix together the soy sauce, maple syrup, and sesame oil. Pour the mixture over the rice and stir it in.
Now turn off the heat and add in the warm tofu scramble.
Stir everything together and serve immediately topped with freshly chopped green onions.
Variations
The best part about this vegan fried rice recipe is how easy it is to customize!
Enjoy it as a main dish or a side dish.
Use any vegetables (fresh, frozen, or leftover) you'd like.
Try it with frozen bell peppers, corn, shelled edamame, or green beans.
Or use up those fresh veggies in your fridge before they go bad. It would be delicious with broccoli, cauliflower, zucchini, brussel sprouts, or cabbage.
Replace the green onions with shallots, leeks, or diced white onion.
Add pineapple chunks for sweetness.
Switch out the tofu scramble for Just Egg or sautéed mushrooms.
Or leave out the tofu and serve this veggie fried rice alongside my lemon tofu.
The options are endless!
Tips to make the perfect vegan fried rice
- Use cold rice: Cold leftover rice is best since it firms up in the fridge and becomes less sticky. The firmer grains make it easier to break up any clumps. It also lessens the chance of the rice becoming too mushy.
- Use plenty of oil: The oil keeps the ingredients from sticking.
If your ingredients are sticking to the pan, push them away from the center. Add about 1-2 teaspoons of oil to the bottom of the pan, then use a flat spatula to spread it around the bottom of the pan under the rice. Repeat as necessary to keep the ingredients from sticking. - Adding in the sauce: The sauce should be mixed in once the rice is hot. This will keep it from becoming too sticky.
Frequently Asked Questions
Yes! It's a great replacement for the scramble.
To prepare the Just Egg, pour the desired amount of liquid into a separate pan. Use a spatula to move the Just Egg around the pan, scrambling it while it cooks.
When the liquid is fully cooked and fluffy, use your spatula to break the scramble into bite-sized pieces. Then add it to the rice at the end as you would the tofu scramble.
Any long-grain white rice is ideal. I use and recommend jasmine rice for the best taste and texture. You can also use basmati rice, medium-grain rice, or brown rice. I don't recommend short-grain sushi rice. It's too sticky and will stay clumped together.
This recipe is best with cold rice, but chilled fresh rice can also be used.
To chill freshly cooked rice, line a baking sheet with parchment paper. Then evenly spread the warm rice out on the parchment paper. Place the baking sheet in the fridge for 20-30 minutes or until the rice is cold. Remove the rice from the fridge just before adding it to the wok.
We'd love to hear from you!
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See ya there!
Recipe
Easy Vegan Fried Rice
Ingredients
Tofu
- 1 14-ounce extra firm tofu, broken into bite-sized pieces
- 1 tablespoon coconut oil, or neutral vegetable oil
- 2 Tablespoons nutritional yeast
- ½ teaspoon salt, or to taste
- ⅛ teaspoon turmeric, for color
Fried rice
- 4 cups cooked and chilled jasmine rice
- 2 cups frozen peas and carrots mix
- 1 bunch of green onions, chopped
- 3 garlic cloves, minced
- 1-3 Tablespoon coconut oil, or neutral oil for sautéing
Sauce
- 4 Tablespoons soy sauce, or tamari
- 1 ½ Tablespoons maple syrup
- ½ teaspoon sesame oil
Instructions
To Prep the Tofu
- Add the crumbled tofu pieces and remaining tofu ingredients to a medium pan. Gently mix everything until the seasonings are fully incorporated. Set aside and proceed with the fried rice steps below. (Doing this step first will help the recipe move along quickly.)Or, cook the tofu immediately and reheat it in step 5 before adding to the rice.1 14-ounce extra firm tofu,2 Tablespoons nutritional yeast,1 tablespoon coconut oil,½ teaspoon salt,⅛ teaspoon turmeric
For the Fried Rice
- Sauce: In a small bowl mix the sauce ingredients, and set aside.4 Tablespoons soy sauce,1 ½ Tablespoons maple syrup,½ teaspoon sesame oil
- Veggies: In a large wok (or non-stick skillet), heat the oil over medium-low heat. Add the garlic and the white parts of the green onions. Cook over for 3-5 minutes, or until fragrant. Tip: Save the green tops of the onions for garnish.
- Now, add the frozen peas and carrots to the wok and turn the heat up to medium-high. Sauté for 8-10 minutes to defrost, soften, and slightly brown the veggies. Stir frequently.
- Rice: Add the cold rice to the wok and stir to combine, breaking up any clumps. Continue to stir frequently to heat the rice evenly. If the ingredients start to stick, add a bit more oil.Tip: For a lightly crispy texture, let the rice sit undisturbed between stirrings to allow it to "fry".
- Tofu: While the rice is heating up, cook the tofu over medium heat for about 10-15 minutes or until it is firm and browned to your liking. Stir periodically while it cooks.
- Once the rice is hot turn off the heat and add the sauce mixture to taste. Gently mix the rice until the sauce is evenly distributed. Then mix in the warm cooked tofu.Serve immediately topped with chopped green onions.
Notes
- To replace the tofu with Just Egg: Pour the desired amount of Just Egg into a separate pan. Use a spatula to move the Just Egg around the pan scrambling it while it cooks. When the liquid is fully cooked and fluffy, use the spatula to break the scramble into bite-sized pieces. Then add it to the fried rice at the end as you would the tofu scramble.
- Type of rice to use: Any long-grain white rice is ideal. I use and recommend jasmine rice for the best taste and texture. You can also use medium-grain rice or brown rice. I don't recommend short-grain sushi rice. It's too sticky and will stay clumpy.
- Cold rice: Cold leftover rice is best since it firms up in the fridge and becomes less sticky. The firmer grains make it easier to break up any clumps.
- To use freshly cooked rice: If you're in a pinch and need to use fresh rice, it's best to chill it in the refrigerator first.
To chill freshly cooked rice, line a baking sheet with parchment paper, then evenly spread the warm rice out across the parchment paper. Place the baking sheet in the fridge for 20-30 minutes or until the rice is cold. Remove it from the fridge just before adding to the wok.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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