Easy Vegan Fried Rice

Ingredients and substitutions

• White rice: Leftover white rice is the key to delicious fried rice. I use long grain white rice but you can use jasmine or basmati if that's what you have on hand.
• Peas: I use frozen peas and let them thaw in the microwave or at room temp before stir-frying.
• Carrots: I dice whole carrots but you can also use grated carrots or carrot coins.
• Edamame: I always have frozen edamame on hand for snacks because it's a good source of vegetarian protein.
• Green onions: Add these at the very end as a garnish. If you don't like fresh onions you can sauté sliced yellow or red onion with the other veggies.
• Toasted sesame oil: This adds a great flavor to the dish. If you don't have sesame oil on hand you can use peanut oil, canola oil or olive oil.
• Soy sauce adds the classic fried rice flavor. You can use reduced sodium soy sauce to cut back on sodium. Use tamari to make this recipe gluten-free.
• Nutritional yeast is my "secret ingredient". It is far from a traditional ingredient in fried rice but it contributes a lot of depth and umami flavor.
• Garlic chili sauce adds spice and garlicky flavor. An equal amount of sriracha or sambal oelek can be used as needed.
• Roasted seaweed (roasted nori sheets) is entirely optional but just a small amount adds so much flavor and nutrition. You can find this at Trader Joe's or most major grocery stores.

Making the rice

Always rinse white rice before cooking it. To do this, add the rice to a fine-mesh sieve and run water over it. While the water runs, use your hands to rub the rice so that every grain is rinsed.

This step removes excess starches and keeps the rice from becoming gluey.

My baked white rice recipe is also great for fried rice!

Stove top

Cook white rice on the stovetop at a 2:1 water to rice ratio. Bring a small to medium pot (depending on how much rice you are cooking) of water to a boil. Once boiling, add the rice and salt to taste.

Reduce heat to a low simmer and cover. Start checking the rice at the 15-minute mark. It may take up to 25 minutes for the water to fully absorb.

Instant Pot

Cook white rice in the Instant Pot at a 1:1 water to rice ratio. I often just select the "rice" button on my Instant Pot. However, this guide for perfect Instant Pot white rice is helpful and results in delicious Instant Pot rice.

Cold rice

When I make rice I often make twice as much as I need so that I have leftover rice to make vegan fried rice.

Cold leftover white rice makes for the best fried rice. This is because hot rice is starchy, which makes it more likely to stick to the pan and not get that classic stir fry texture.

If you don't have leftover rice, you can just use hot rice. It's not going to ruin the fried rice but the final texture will be softer.

If you forgot to make rice in advance or don't have leftover rice, you can actually quickly chill hot rice. Here's how:

1. Lightly oil a half sheet pan or a cutting board. It should be big enough to fit in the freezer.
2. Spread out the warm or hot rice on the sheet pan in as thin a layer as possible. Make sure to drain off any excess liquid first.
3. Freeze for just 10 minutes. This will chill the rice very quickly. I don't recommend freezing much longer than 20 minutes because the rice may freeze and stick to the sheet pan.

How to make fried rice

To avoid soggy fried rice, frozen vegetables should be thawed before adding to the skillet.

Heat sesame oil over high heat until hot. I use my cast iron skillet (it adds great flavor!) but any large skillet or wok will work.

Add vegetables: thawed frozen peas and edamame, carrots, peppers, etc. Sauté until tender but still crisp.

Add cold white rice. Drizzle with soy sauce, nutritional yeast, and garlic chili sauce, turning to coat. Cook over high heat, turning only once the rice is brown and fried. Drizzle with additional sesame oil if the rice is sticking to the pan.

Just before serving, add sesame seeds and fry a minute more. Remove pan from heat and sprinkle with fresh green onions.

Serve vegan fried rice with an extra drizzle of soy sauce, nutritional yeast, sesame seeds, and crushed seaweed.

Flavor variations

• Tofu: For extra protein, add honey garlic tofu, General Tso's tofu or pan-fried tofu. You can even add firm tofu directly to the pan and sauté it with the veggies.
• Vegan egg: For classically eggy fried rice, you can add Just Egg to the pan with the veggies to imitate scrambled egg. Or add tofu scramble.
• Veggies: Try adding shredded cabbage, peppers, eggplant, broccoli, green beans, etc. You can use thawed frozen veggies or raw vegetables.
• Brown rice: Use in place of white rice as desired.
• Quinoa can be used in place of or in addition to white rice. Or try this quinoa fried rice recipe.
• Add kimchi for depth, spice, and a huge kick of flavor.
• Make it spicy by doubling the garlic chili sauce or adding in 1-2 tablespoons of sriracha. Harissa is another great option.
• Pineapple: Add diced canned pineapple for a pop of sweetness.