This vegan fried rice is absolutely delicious and super easy to make! Loaded with flavor, it’s perfect for a simple main dish or a show-stealing side. The best part: it comes together in about 20 minutes!
This vegan fried rice is my favorite way to use leftover rice. In fact, I’m such a fan of this stuff that I now make a point of always cooking extra when I’m making rice. That way I can fry some up later in the week, because fried rice is always best when it’s made with leftover rice.
What You’ll Need
- Peanut oil. Feel free to substitute another type of high-heat oil, like vegetable or canola.
- Leftover rice. Leftover rice works best for this recipe because it’s a bit dried out, so it crisps up nicely! Most common varieties of long or short grain rice work. My personal preference is white jasmine rice.
- Soy sauce. Gluten-free tamari can be substituted if you’d like.
- Vegan oyster sauce. This adds a nice mix of sweet, salty and umami flavor to the dish. Lots of supermarkets carry it in the international foods section. You can also try Asian markets, or online.
- Sriracha. Leave this out for a milder version of the dish.
- Frozen peas. You just need to thaw them out before adding them to the recipe.
- Toasted sesame oil.
- Toasted sesame seeds.
How to Make Vegetable Fried Rice
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
- Heat up your peanut oil in a large skillet or wok. Once it’s hot, add diced carrots and the white parts of your scallions. Cook them together for about 5 minutes, until the carrots begin to soften up, stirring everything occasionally.
- Push the carrots and scallions to the side of your skillet and add the garlic. Cook the garlic briefly, making sure to stir it often to prevent burning.
- Now crank up the heat and add the rice, soy sauce, and oyster sauce.
- Stir-fry everything for a few minutes. The liquid will dry up and the rice will begin to crisp up as you do this.
- Once the rice has gotten nice and crispy, you can add the peas, green parts of your scallions and your sesame seeds. Flip everything a few times and take the skillet off of heat.
- Stir in your sesame oil last.
- Divide your fried rice onto plates and dig on in!
Shelf Life & Storage
Leftover fried rice will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions
Yup! Just use gluten-free tamari in place of soy sauce.
You can. Using leftover rice isn’t strictly necessary, but it does help to get your fried rice nice and crispy. I find two-day old rice works best. If you didn’t think to make your rice ahead of time and have to use fresh, try cooking it with a smidge less water than you’d normally use.
There’s really no best variety, but jasmine rice is my personal favorite because it has great flavor and it’s nice and starchy, so it crisps up well. Avoid mushy or creamy rice varieties like risotto.
More Fried Rice Recipes
- Pineapple Fried Rice
- Kimchi Fried Rice
- Curry Fried Rice
- Hibachi-Style Japanese Fried Rice
- Brussels Sprout Fried Rice with Spicy Tofu
Vegan Fried Rice
- 2 tablespoons peanut oil, or another high-heat oil
- 2 medium carrots, diced
- 4 medium scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 4 cups leftover cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons vegan oyster sauce
- 1 teaspoon sriracha sauce (optional, or to taste)
- 1 cup frozen peas, thawed
- 1 tablespoon toasted sesame seeds
- 1 teaspoon toasted sesame oil
- Coat the bottom of a large skillet or wok with the oil and place it over medium heat.
- When the oil is hot, add the carrots and white parts of the scallions. Cook them for about 5 minutes, stirring frequently, until the carrots begin to soften.
- Push the carrots and scallions to the side and add the garlic. Cook it for about 1 minute, stirring constantly, until very fragrant.
- Mix the garlic in with the carrots and scallions, then raise the heat to high. Add the rice, soy sauce, oyster sauce, and sriracha.
- Stir-fry the rice, flipping it continuously with a spatula, until the liquid from the sauces dries up and the rice begins to crisp in spots, 4 to 5 minutes.
- Stir in the peas, sesame seeds, and green parts of the scallions.
- Remove the skillet from heat and stir in the sesame oil. Taste test and adjust any seasonings to your liking.
- Remove the skillet from heat. Divide onto plates and serve.