This is a savory and nutty vegan fried rice recipe with all the flavors of an iconic take out fried rice. It’s an easy dish the whole family will love and only takes about 20 minutes from start to finish!
Vegan fried rice is one of those meals that’s quick, flexible, and always satisfying. It’s packed with vegetables, perfect for using leftover rice and comes together in under 20 minutes.
This version is completely plant-based and easy to customize with whatever vegetables you have on hand. Whether you’re cooking for a busy weeknight dinner or meal prepping lunches, this is one of those recipes you’ll come back to again and again.
For a deeper look at ingredients, heat, and timing, take a look at this complete fried rice guide.
Table of contents
Vegan Fried Rice Ingredients
- Neutral oil: Use a neutral oil with a high smoke point such as vegetable oil or grapeseed oil.
- Garlic and onion: Both garlic and onion add a little sweetness and plenty of aromatics.
- Vegetables: I am using a mix of carrot, bell pepper, and baby spinach, but feel free to use any vegetable you like.
- Brown rice: I recommend using short grain brown rice for a firmer and stickier texture, and very nutty taste. I never was a fan of brown rice until I started eating short grain brown rice.
- Cashew nuts: Cooked cashew nuts are tender, a little sweet, and infuse the fried rice with plenty of nuttiness. You can use sunflower seeds, pumpkin seeds, or chopped walnuts as substitutes.
- Fried rice sauce: A mixture of soy sauce, toasted sesame oil, salt, and ground white pepper.
How to Boost Umami
Because vegan fried rice doesn’t use eggs or meat, building deep, savory flavor comes down to layering the right ingredients.
- Use a mix of soy sauce and sesame oil – Soy sauce adds saltiness and depth, while a small drizzle of sesame oil at the end brings a rich, nutty aroma.
- Add mushrooms for natural umami – Mushrooms like shiitake or cremini bring a meaty texture and boost the overall savoriness of the dish.
- Try a small spoon of miso paste – A little miso paste stirred into the rice adds complexity and a subtle fermented flavor. Start with a small amount so it doesn’t overpower the dish.
- Finish with aromatics – Garlic, green onions, and a pinch of white pepper can make a big difference in rounding out the flavor.
Variations
The following are suggestions of popular ingredients that can be added to this recipe:
- Vegetables: Peas, broccoli, snow peas, or green onions all pair beautifully.
- Protein add-ins: Shelled edamame, firm tofu cubes, or tempeh quickly boost nourishment.
- Heat & umami: A splash of chili oil or a dollop of vegan oyster sauce elevates flavor.
- Toppings: Chopped green onions, crispy garlic chips, sesame seeds.
Common Fried Rice Mistakes (and How to Fix Them)
Even though making fried rice is considered easy and simple, a few small mistakes can turn it from takeout-quality to mushy or bland. Here’s how to get it right every time:
- Using freshly cooked rice. Fresh rice holds too much moisture and can turn gummy in the pan. For the best texture, use day-old rice that’s been refrigerated. If you’re short on time, spread freshly cooked rice on a baking sheet and let it cool completely before using.
- Overcrowding the pan. Too many ingredients at once lowers the temperature and steams the rice instead of frying it. Cook in batches if needed to keep that slightly crispy texture.
- Not using enough heat. Fried rice should cook quickly over medium-high to high heat. This helps evaporate moisture and gives the rice that signature slightly toasted flavor.
- Skipping the seasoning balance. Soy sauce alone isn’t enough. A small drizzle of sesame oil at the end and a pinch of white pepper make a big difference in flavor.
- Adding ingredients at the wrong time. Quick-cooking vegetables like spinach should go in last to avoid overcooking. Ingredients like garlic should be added early to release their aroma without burning.
How to Make Vegan Fried Rice
- Add a tablespoon of vegetable oil to a wok or a large skillet over medium-high heat, and saute the garlic for 30 seconds.
- Add the onions, carrot, and red bell peppers, and saute for 3 to 5 minutes, until the vegetables are soft but still yielding a crunch.
- Add the cooked brown rice and spinach to the wok and toss until all the ingredients are evenly mixed.
- Add the soy sauce and toss until the rice and vegetable are evenly coated.
- Turn the heat off, stir in the toasted sesame oil and cashew nuts.
- Season with plenty of salt and pepper, mix well, and serve.
This vegan fried rice is full of great flavors – nutty and savory in all the right ways. Plus, it’s an easy meal you can make at the end of a busy day in no time!
What to Serve with Vegan Fried Rice
Vegan fried rice is a complete meal on its own, but pairing it with a few simple sides can turn it into a more balanced and satisfying spread.
- Light soups. Something light and mild like a small bowl of miso soup or a vegetable wonton soup.
- Fresh salads. Crisp salads bring contrast to the richness of fried rice. Try a smacked cucumber salad or a green salad tossed in a sesame dressing or carrot ginger dressing for something refreshing.
- Plant-based protein sides. If you want to make the meal more filling, add a side of tofu. Pan-fried tofu, baked tofu, or even chilled tofu with soy sauce and scallions are all great options.
- Extra flavor boosters. A drizzle of chili oil, a splash of soy sauce, or a sprinkle of toasted sesame seeds can elevate the dish even further at the table.
If you enjoy this recipe, you might also like my other fried rice variations like shrimp fried rice, egg fried rice, kimchi fried rice, or Japanese fried rice. Each one uses the same base technique with slightly different flavors and ingredients.
Looking for more easy meals like this? Browse my full collection of fried rice recipes for more quick and flavorful ideas.
PrintEasy Vegan Fried Rice
An easy to make vegan fried rice that has the flavors of an iconic take out vegetable fried rice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4 people 1x
- Category: Rice
- Method: Stir fry
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Fried Rice Ingredients
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 small carrot, peeled and finely diced
- 1/2 red bell pepper, cored, seeded and finely chopped
- 300g cooked brown rice
- 1 cup baby spinach, shredded
- 1/4 cup cashews, chopped
Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
Instructions
- In a wok or large pan over medium high heat, add oil and garlic and cook for 1 minute.
- Add onions, carrot, red bell pepper and cook for 3-5 minutes, or until vegetables are soft but still yielding a crunch.
- Then add cooked brown rice and spinach and stir until the vegetables are well mixed with the rice.
- Add soy sauce (or liquid aminos) and toss until the rice and vegetable are evenly coated.
- Turn the heat off and add sesame oil and cashew nuts.
- Season with salt and pepper and toss the fried rice until the flavors are evenly spread out.
- Transfer to a bowl and serve.
Notes
This vegan fried rice tastes best when served fresh from the wok. For meal prep, omit cashew nuts (add just prior to serving) as they get soggy when stored in the cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 399.3mg
- Fat: 9.8g
- Saturated Fat: 2g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 27.6g
- Fiber: 3g
- Protein: 5.7g
- Cholesterol: 1.8mg
Frequently Asked Questions
Yes, but it’s best to let it cool completely first. If you are using fresh rice, spread it on a baking sheet and refrigerate for 1-2 hours to let some excess moisture evaporate. Wet rice clumps and gets mushy because it steams instead of fry.
This version is packed with vegetables and uses minimal oil. Brown rice adds fiber, and you can increase protein by adding tofu or edamame. It’s a balanced, plant-based meal that feels indulgent but isn’t heavy.
High heat and day-old rice are key. When day-old rice hits a piping hot wok or skillet, it fries and develops a smoky and slightly charred taste, called ‘wok hei’. And instead of constantly tossing the rice, let it sit in the wok for a few seconds here and there. This allows some of the grains to brown and get a caramelized taste.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave, adding a splash of water if needed to loosen the rice.
Yes. Simply use tamari or a gluten-free soy sauce instead of regular soy sauce.
Questions and Reviews
I love this recipe, its really tasty and so easy to make. Thank you for sharing!
You’re welcome Jenny! 🙂
Thank you for sharing this easy vegan fried rice recipe. We always have fried rice in the morning and it’s usually mixed with egg, ham or hotdog. I’ll definitely try this delicious and nutricious recipe.
I made this recipe it was fabulous it is my new go to fried rice recipe, very easy to make the sauce was perfect. It makes a great side dish or a main course. I plan on making it again this week. Thanks for the recipe love it!!!
didn’t have a green pepper when I made it and it was still great, will I add it I plan to make it again this week.
Thank you Patty! 🙂