Vegan Fried Rice Recipe That Tastes Like Takeout

This takeout-style vegan fried rice is a quick, colorful, and satisfying weeknight meal made with carrots, peas, onions, garlic, cold rice, tamari, toasted sesame oil, and vegetarian mushroom or oyster-style sauce. It is simple, family-friendly, completely egg-free, and easy to make gluten-free with the right sauces.

What Makes This Recipe Great

Vegan fried rice is one of those dependable meals that feels comforting, tastes delicious, and comes together fast. This version is inspired by classic takeout-style fried rice, but it is made without eggs and without any unnecessary ingredients. The result is a savory, vegetable-packed rice dish that works well as a main course or a side dish.

The key to great fried rice is using cold, day-old rice. Freshly cooked rice is usually too soft and moist, which can make the final dish sticky instead of lightly crisp and separated. Leftover rice has a drier texture, so it fries beautifully in a hot skillet or wok. Add a few simple vegetables, a flavorful sauce, and a little toasted sesame oil, and you have a fast vegan dinner that tastes satisfying without being complicated.

Ingredients Notes

Here is what you need to make this easy vegan fried rice recipe:

• Oil. Use avocado oil or another neutral-flavored oil that works well for sautéing. Vegan butter can also be used if you prefer a richer flavor.
• Vegetables. This recipe uses onion, carrot, peas, garlic, and green onions. Fresh vegetables work well, but frozen peas or a frozen mixed vegetable blend can also be used for convenience.
• Rice. Cold, day-old cooked rice is best. It should be firm and slightly dry so it can separate and fry properly in the pan.
• Tamari. Tamari gives the fried rice its savory flavor and is a gluten-free alternative to soy sauce. If you are not avoiding gluten, regular soy sauce or low-sodium soy sauce can be used. Coconut aminos can also work as an alternative.
• Toasted sesame oil. This ingredient has a bold, nutty flavor, so only a small amount is needed.
• Vegetarian oyster sauce or mushroom sauce. Choose a vegetarian or vegan option, and check the label if you need the recipe to be gluten-free.
• White pepper and salt. White pepper adds a classic fried rice flavor, while salt can be adjusted to taste depending on the sauces you use.

Swaps and Add-Ins

This vegan fried rice is easy to customize with whatever vegetables you have on hand. It is also a great way to use up leftovers in the refrigerator. Try adding any of the following:

• Bell peppers
• Shiitake mushrooms
• Asparagus
• Green beans
• Red cabbage
• Snow peas
• Broccoli
• Leeks
• Green onions
• Red bell pepper

For more heat, stir in crushed red pepper flakes or a little chili sauce. If you want to add extra plant-based protein, dice extra-firm tofu and cook it in the pan before or alongside the vegetables.

Step-by-Step Instructions

1. Heat the oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the diced carrot and sauté for 2 to 3 minutes.
2. Add the minced onion and cook for another 2 to 3 minutes, until fragrant and translucent.
3. Stir in the garlic, peas, and green onions. Cook for 1 to 2 minutes, just until the garlic is fragrant and the vegetables are warmed through.
4. Use your hands or a spoon to break up any clumps in the cold, day-old rice. Add the rice to the pan and toss well so it mixes with the vegetables and begins to fry.
5. Add the tamari, toasted sesame oil, and vegetarian oyster sauce or mushroom sauce. Toss until the rice is evenly coated.
6. Season with salt to taste and finish with white pepper. Serve warm.

Expert Tips

• Long-grain rice, such as jasmine rice or basmati rice, is ideal for fried rice because it stays fluffy and separate after cooking. Brown rice can also be used, as long as it is cold and day-old.
• Do not skip the cold rice. Fresh rice contains too much moisture and can turn mushy when stir-fried.
• Use a large pan or wok so the rice has enough room to fry instead of steam.
• Add heat with crushed red pepper flakes, chili sauce, or hot sauce according to your taste.
• For extra protein, add diced extra-firm tofu to the pan and cook until lightly golden before mixing it into the rice.

Serving Tips

• Serve warm as a quick main dish or as a side with other vegan weeknight meals.
• Top with extra sliced green onions if you want a fresher finish.
• Taste before serving and adjust the tamari, salt, or white pepper as needed.

Storage Tips

• Store leftover vegan fried rice in an airtight container in the refrigerator for up to four days.
• Reheat leftovers in a skillet on the stove or in the microwave until warmed through.
• To freeze, let the rice cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.
• Thaw frozen fried rice overnight in the refrigerator, or reheat it directly from frozen over medium heat.

More Vegan Weeknight Meals

Spicy Cold Korean Noodles (Bibim Guksu)

Quinoa Fried “Rice”

Crunchy Tofu Fingers with Creamy Gochujang Sauce

Shanghai Style Rice Cake Stir Fry

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