Enjoy an easy weeknight meal with this vegan fried rice – better than takeout, ready in 20 minutes, and customizable with your favorite add-ins!
This dish promises a hassle-free cooking experience and provides a healthier alternative to traditional take-out. Ready in just 20 minutes, you'll have a satisfying meal on the table in no time.
Customization is easy with this recipe. Add extra veggies, tofu, or your favorite plant-based protein. This dish is sure to become a staple in your meal rotation, offering endless possibilities.
Craving more vegan Chinese-inspired dishes? Try my vegan spring rolls, sweet and sour tofu, sesame tofu, general Tso's tofu, and kung pao tofu for an authentic taste of Chinese cuisine with a plant-based twist.
Ingredients for vegan fried rice
- Cooked and chilled rice: I prefer long-grain white rice for its texture and flavor, but short-grain or brown rice also work well. Using leftover rice is ideal, as cooked and chilled rice keeps its texture when frying. If fresh, cook 1 cup (185 g) and chill before using.
- Oil: Canola or sunflower oil are my go-to options for their neutral flavor, but olive, vegetable, or coconut oil can also work.
- Onion: Any type of onion (yellow, white, or red) will do, based on what you have available.
- Corn kernels: A quick addition for flavor, though Tofu Scramble can be added to mimic the texture of eggs in traditional fried rice.
- Soy sauce: For a gluten-free option, use tamari; for soy-free, try coconut aminos—both add similar savory flavors.
- Sesame oil: Adds a nutty flavor; if unavailable, use any other oil for a tasty result.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan fried rice
Step 1. This recipe works best with leftover rice, as chilled rice keeps its texture better when frying. If you don’t have any, cook 1 cup (185 g) of rice following the package directions, then chill it before starting.
Step 2. In a large pan, heat the oil over medium-high heat. Add the garlic, onion, carrot, and peas, and cook for about 5 minutes until they soften. Then, add the corn and cook for 2 more minutes.
Step 3. Add the rice, soy sauce, and sesame oil. Stir well and cook for 2-3 minutes until everything is heated through.
Step 4. Top with green onions and serve right away.
Frequently asked questions
It lasts 3-4 days in the fridge when stored in an airtight container. Let it cool fully before refrigerating to avoid condensation and sogginess.
To reheat, warm a pan over medium heat, add a splash of oil, and then the rice. Stir occasionally until heated through, then serve immediately for the best flavor and texture.
Yes, you can freeze it for up to 3 months. Let it cool completely, portion it into freezer-safe containers or bags, and remove excess air to prevent freezer burn. Label with the date and store flat in the freezer.
To reheat, thaw in the fridge overnight. Then, heat a pan with a bit of oil over medium-high, add the rice, and stir until heated through. For best quality, avoid refreezing.
The best rice for fried rice is long-grain, like jasmine or basmati, as it stays firm and separate. Day-old or chilled rice is also ideal for the perfect, non-mushy texture.
Leftover rice is preferred for vegan fried rice as it enhances texture, but freshly cooked rice works too. Just make sure it cools completely before frying to avoid stickiness or clumping.
Absolutely! You can add more vegetables to enhance flavor, texture, and nutrition. Try bell peppers, broccoli, carrots, mushrooms, snap peas, or baby corn—just chop them into small pieces for even cooking. Adjust the cooking time as needed for perfect doneness.
More vegan rice recipes
Vegan Fried Rice
Ingredients
- 3 cups cooked and chilled long-grain white rice, or 1 cup (185 grams) uncooked long-grain white rice
- 2 tablespoons oil, I used canola oil
- 2 cloves of garlic, minced
- ½ medium onion, diced
- 1 large carrot, peeled and diced
- ½ cup frozen peas
- ½ cup corn kernels, or ½ batch of tofu scramble for a protein-rich egg substitute
- 2 tablespoons soy sauce
- ½ teaspoon toasted sesame oil
- 2 green onions, thinly sliced, optional
Instructions
- This recipe works best with leftover rice. However, if you're making it from scratch, you can cook 1 cup (185 grams) of rice specifically for this recipe. Simply follow the package directions to cook the rice.
- Heat the oil in a large pan over medium-high heat. Add the garlic, onion, carrot, and peas, and cook for about 5 minutes or until they begin to soften. Then, add the corn kernels (or tofu scramble) and continue cooking for an additional 2 minutes.
- Add the rice, soy sauce, and sesame oil to the pan. Stir well and cook for an additional 2-3 minutes, or until the rice is heated through.
- Sprinkle the green onions over the rice and serve immediately.
Notes
- Vegan fried rice lasts 3-4 days in the fridge when stored in an airtight container. Cool it completely before refrigerating to avoid condensation and sogginess.
- For longer storage, freeze up to 3 months in freezer-safe containers. Let it cool, portion, and remove excess air to prevent freezer burn. Thaw in the fridge overnight before reheating.
- To reheat, warm a pan with a splash of oil over medium heat, add the rice, and stir occasionally until heated through.
Erin says
Very good sort of bland so I add more veggies like mushrooms, beans sprouts and tomatoes.
Iosune says
Hi Erin! Hope you enjoyed it 🙂
Becki says
Hubby made this for me tonight! OMG it is absolutely deeeeelish! Anyone coming across this recipe and debating trying it..... trust me you wont be disappointed.... try it! Thank you so much for sharing this recipe!
Iosune says
Hi Becki! You're so welcome 🙂 So glad you liked it!
Gavin says
I'm gonna make this for dinner tonight. Also I'd just like to say the fact that you've been replying to comments on this recipe for 4 years really shows your dedication.
Iosune says
Hi Gavin! Hope you enjoy it 🙂 I try to reply every single comment on the blog, I'm really thankful for my readers. Have a nice day!
Samhitha says
Although my carrots and garlic cloves got a little burnt, this is one of the best simple-yet-tasty recipes I've tried! It tastes awesome!
Iosune says
Hi Samhitha! I'm so glad you liked it so much 🙂 Have a nice weekend!
Lee says
I made it. Really good, really simple! I added broccoli, a drizzle of sesame oil and some shredded cabbage at the end. I will make this again!
Iosune says
Hi Lee! Sounds amazing 😀 So glad you enjoyed it!
Nichole Groth says
This was amazing! I made it for a dinner party along with the vegan udon noodles and everyone loved it; vegans and non-vegans alike! Great recipe and I love that you can make it your own with whatever veggies you want! We made it with cabbage, carrots, and onions and it was delicious.
Iosune says
Hi Nichole! Thanks a lot 😀 SO glad you enjoyed it!
Tawnya says
Is there a substitute I could use for soy sauce?
Iosune says
Hi Tawnya! You could use coconut aminos or some salt 🙂
Michel says
Amazing recipe!!! This is one of the best recipe which I have never tried before. last weekend I made fried rice , Its taste was outstanding & I recommend this recipe to my friend also. Thank you for sharing it...?
Iosune says
Hi Michel! Thanks a lot 😀 I'm SO glad you liked it!
BG says
I actually made this tonight and it was wonderful! I need more vegan foods in my life. I want to go vegan but I always fall off the wagon and hate myself every time I do? What's wrong with me? I don't want animals to suffer but I always break down and order meat, even when I try try try not to.
Iosune says
Hi BG! Going vegan is not always easy, don't be so hard with yourself, it's okay. Try to incorporate more vegan foods and find plant based alternatives to your favorite dishes 🙂
Davina says
Going vegan is always hard! I use the tasty app and make a lot of dishes from them as well as Sam turnbull's recipes from her cook book Fuss free vegan 101 everyday comfort food I have been vegan without lapses since March 🙂
Iosune says
Hi Davina! Thanks for your comment 🙂
Oriana says
I can't wait to make this recipe for dinner. Looks nice and quick + easy to make yet so good! What I love most is that it serves 2 as being on my own I always have to half or third recipes as I otherwise end up with leftovers for ages so thank you!
Iosune says
Hi Oriana! You're so welcome. Hope you enjoy it!
Remigius O. Tingum says
This is the best yet simple recipe that anyone can cook without spending to much money for ingredients. I will definitely would try to cook one of this recipe. Kept it up!
Iosune says
Hi Remigius! Thanks a lot for your kind words 😀 Have a nice day!
Venus says
FANTASTIC ? I am allergic to wheat, gluten, and ?! I just made this recipe (doubled) and it was so GREAT?.
I doubled everything and left off the tamari sauce, favoring pink Himalayan Sea Salt. I used ORGANIC: onions, broccoli, frozen peas, red and yellow bell peppers, sliced Napa Cabbage, green onions on plate. Used a heavy oven proof skillet and extra EVOO. Tasted BETTER than I remember!
Thank you! I just discovered your website and will be trying more recipes ?
Iosune says
Hi Venus! Thanks a lot 😀 Sound great! I'm so glad you liked it. Have a nice day!