15 Minute Vegan Fried Rice

5 from 1 vote

This fried rice is made with versatile and nutritious ingredients like cabbage and kale. Perfect for lunch or meal prep!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 264kcal

In a large cast iron skillet or regular skillet, heat sesame oil over medium-high heat until hot.
Add vegetables: edamame, shredded cabbage, carrots, kale. Saute until softened. The cabbage should be softened but still a little crunchy.
Add cold white rice. Drizzle with soy sauce and nutrition yeast, turning to coat. Cook over medium-high heat, turning occasionally until the rice is golden 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.
Taste for seasonings. Add an extra drizzle of soy sauce and nutritional yeast as desired. Serve topped with sesame seeds and freshly ground black pepper and red pepper flakes to taste.

Tofu: Amp your fried rice up to the next level with general tso's tofu or spicy peanut tofu. You can even add firm tofu directly to the pan and saute it with the veggies.
Veggies: Use whatever veggies you have on hand like broccoli, peas, green beans or corn. Make sure to thaw any frozen veggies before sauteing them.
Brown rice: Use in place of white rice as desired.
Refrigerate fried rice for up to 5 days. Fried rice can be frozen for up to three months in freezer safe containers.
Reheat in the microwave until warm. You can also reheat in an oiled skillet to recrisp the rice. To do this, add the cold rice and saute until warmed through.