How to Make the Perfect Vegan Fried Rice
Asian · Easy · 25 min · 4 servings
This Vegan Fried Rice is a quick and flavorful plant-based version of the beloved takeout staple made with day-old rice, colorful vegetables, and a savory soy and sesame sauce. This vegan recipe is endlessly customizable and comes together in under 15 minutes making it the ultimate weeknight dinner solution.
Why this recipe works
This Vegan Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 3 cups cooked day-old jasmine rice
- 1.5 cups frozen peas and carrots thawed
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 3 stalks green onions sliced
Step by step instructions
Step 1: Heat the Pan
Heat a large wok or skillet over high heat until smoking hot. Add the vegetable oil and swirl to coat the pan. Cooking on high heat is essential for achieving that authentic wok-charred smoky flavor in fried rice.
Step 2: Cook the Aromatics and Vegetables
Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant. Add the thawed peas and carrots and stir-fry for 2 minutes until heated through and beginning to caramelize slightly at the edges.
Step 3: Add the Rice
Break up any clumps in the cold rice and add it to the wok. Press the rice down against the hot surface and let it sit undisturbed for 1 minute to develop a lightly crispy bottom before tossing. Repeat this process two or three times.
Step 4: Season and Finish
Drizzle the soy sauce and sesame oil over the rice and toss everything together until evenly combined and the rice is coated in the sauce. Taste and adjust seasoning then stir in the sliced green onions off the heat.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- jasmine rice → brown rice or cauliflower rice for a higher-fiber or lower-carb alternative
- frozen peas and carrots → any leftover roasted vegetables you have on hand for a great use of meal prep extras
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked warm rice which is too moist and results in sticky clumpy fried rice
- Cooking on low heat which steams the rice instead of giving it the characteristic smoky wok flavor
Nutrition facts
Per serving: 340 calories, 9g protein, 55g carbs, 9g fat, 4g fiber.
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