Enjoy a vegan-friendly version of a classic Chinese side dish that’s just as tasty as the original.
As a long-time lover of Chinese food, fried rice has always been one of my favorite dishes. I usually order it as a side dish whenever I’m in a restaurant or order takeout. Over the years, I noticed that my vegetarian and vegan friends often missed out on fried rice because it is traditionally cooked with egg and usually comes with chicken or shrimp. That’s why I was grateful to come across this recipe for vegan fried rice. I think it’s just as delicious as traditional fried rice, while also being vegan-friendly.
Needless to say, the vegan version of fried rice leans heavily into vegetables. After all, something has to replace the chicken or shrimp that’s usually found in fried rice. If you’re a fan of veggies, you’ll probably enjoy the texture and flavor from the peas and carrots. Plus, you still get the same delicious combination of garlic and ginger that you get in standard fried rice. You’ll also be able to enjoy the soy sauce and toasted sesame oil that helps give vegan fried rice the same savory taste we’ve come to expect from traditional fried rice.
Pack On The Protein
If vegan fried rice feels like it’s missing something protein-rich without chicken or shrimp, consider tofu as an option. Tofu is vegan-friendly and adds taste, texture, and a source of protein to the dish. My suggestion would be to sauté the tofu and add it at the same time you add the cooked rice to the vegetables.
How do I store leftovers?
Allow the vegan fried rice to cool before putting the leftovers in an airtight container. In the fridge, the rice should remain good for up to 5 days. However, if you used leftover rice to make the dish, it isn’t recommended to store it and reheat it again later.
Serving Suggestions
If you choose not to include tofu in the vegan fried rice itself, a tofu-based dish as the main course is a great way to complement vegan fried rice. If you want to replicate a Chinese meal as much as possible, I suggest either General Tso’s Tofu or Broccoli Tofu Stir-Fry. You can also keep things simple with Crispy and Healthy Baked Tofu or Tasty Tofu Tacos.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger optional
- 3 green onions sliced (white and green parts separated)
- 1 red bell pepper diced
- 1 cup frozen peas and carrots mix
- 3 cups cooked brown rice preferably chilled
- 2-3 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon toasted sesame oil
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced onion and cook until translucent.
- Add the minced garlic, grated ginger, and the white parts of the green onions. Cook for 1 minute until fragrant.
- Add the diced red bell pepper and cook for 3 minutes. Then add the frozen peas and carrots, and cook until vegetables are tender.
- Push the vegetables to one side of the skillet. Add the cooked brown rice to the other side, breaking up any clumps with a spatula.
- Drizzle 2 tablespoons soy sauce over the rice and mix well. Add 1 more tablespoon if preferred. Combine the rice and vegetables together, stirring well.
- Stir in the toasted sesame oil. Cook for another 2-3 minutes, stirring frequently, until everything is well combined and heated through.
- Season with salt and black pepper to taste. Remove from heat and garnish with the green parts of the green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment