Best 5 Veggie Fried Rice Vegan Recipes

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Embark on a culinary journey with our guide to crafting the perfect vegan veggie fried rice, a delightful dish that harmonizes the flavors of fresh vegetables, savory seasonings, and fluffy rice. Whether you're a seasoned vegan chef or a curious home cook seeking plant-based culinary adventures, this comprehensive guide will equip you with the knowledge and inspiration to create a scrumptious and wholesome dish that will tantalize your taste buds and nourish your body. Get ready to explore a world of vibrant flavors and discover the art of creating a vegan veggie fried rice that's not only delicious but also a testament to the versatility and richness of plant-based cuisine.

Let's cook with our recipes!

EASY VEGAN FRIED RICE



Easy Vegan Fried Rice image

Easy, 10-ingredient vegan fried rice that's loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.

Provided by Minimalist Baker

Categories     Entree     Side

Time 1h15m

Number Of Ingredients 12

1 cup extra-firm tofu* ((8 ounces yields ~1 cup))
1 cup long- or short-grain brown rice* ((rinsed thoroughly in a fine mesh strainer))
4 cloves garlic ((minced))
1 cup chopped green onion
1/2 cup peas
1/2 cup carrots ((finely diced))
3 Tbsp tamari or soy sauce ((plus more for veggies + to taste))
1 Tbsp peanut butter
2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
1 clove garlic ((minced))
1-2 tsp chili garlic sauce ((more or less depending on preferred spice))
1 tsp toasted sesame oil ((optional // or sub peanut or avocado oil))

Steps:

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  • In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
  • Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You're looking for golden brown edges and a texture that's firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you're looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
  • While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
  • While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  • Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
  • To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
  • Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  • Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 48.7 g, Protein 13.5 g, Fat 8.2 g, SaturatedFat 1.4 g, Sodium 816 mg, Fiber 4.8 g, Sugar 7.7 g, UnsaturatedFat 2.06 g

VEGAN FRIED RICE



Vegan Fried Rice image

This vegan fried rice with tofu makes such a great dinner recipe for busy weeknights. It's easy to make, packed with flavor, and ready in just 15 minutes!

Provided by Sina

Categories     Entrées     Main Course

Number Of Ingredients 13

7 oz firm tofu, crumbled
1/2 teaspoon turmeric
1 pinch kala namak (optional)
1 teaspoon sesame oil
3 cloves of garlic, minced
4 green onions, cut into rings
2 carrots, cut into small cubes
1 small broccoli, cut into small florets
1 red bell pepper, cut into small cubes
1 cup frozen peas
3 tablespoons soy sauce
4 cups cooked brown rice
1 teaspoon curry powder

Steps:

  • Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes. Then add the turmeric and kala namak and stir well. Cook for about 20 seconds. Set aside.
  • In the same pan, heat some more oil and add the carrots, bell pepper, peas, garlic, and 3 of the green onions. Season with salt and pepper and sauté for 2 minutes.
  • Add the broccoli and cook for another 3 minutes on high heat. Stir often.
  • Add the cooked rice, tofu, soy sauce, curry powder, and sesame oil. Cook for 2 more minutes.
  • Sprinkle with the remaining green onion and serve immediately. Enjoy!

Nutrition Facts : Calories 380 kcal, Carbohydrate 68 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 834 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving

VEGGIE FRIED RICE (VEGAN)



Veggie Fried Rice (Vegan) image

This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: http://ericglover.com/Vegetarian_Vegan_Fried_Rice_Recipe.html. Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.

Provided by Prose

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 cups cooked brown rice
4 garlic cloves, chopped
1 medium onion, chopped
3 carrots, chopped
2 stalks celery, chopped
8 button mushrooms, chopped
1/2 cup textured vegetable protein (dry)
1/2 cup water
3 tablespoons low sodium soy sauce
5 tablespoons extra virgin olive oil or 5 tablespoons canola oil
1/2 teaspoon sage (fresh or dried)
1/2 teaspoon fresh thyme
1/4 teaspoon turmeric
1/8 teaspoon cayenne (optional)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1 cup edamame (frozen, shelled) or 1 cup frozen peas

Steps:

  • Be sure that the rice is cooked and the veggies are chopped before you begin.
  • Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
  • Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
  • Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
  • Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.

VEGGIE FRIED RICE RECIPE BY TASTY



Veggie Fried Rice Recipe by Tasty image

Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 teaspoons oil
½ cup carrot, diced
1 tablespoon garlic, minced
½ cup onion, diced
½ cup bell pepper, diced
½ cup broccoli floret
½ cup pea
⅓ cup corn
3 eggs, beaten
3 cups white rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
  • Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams

VEGETABLE FRIED RICE



Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

Steps:

  • In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
  • Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful vegetables, fragrant jasmine rice, and a flavorful vegan sauce are key to a delicious veggie fried rice.
  • Prepare your ingredients in advance: Chop your vegetables, cook your rice, and make your sauce ahead of time so that you can easily assemble the dish when you're ready to eat.
  • Use a well-seasoned wok or large skillet: This will help to prevent the rice from sticking and will give it a nice smoky flavor.
  • Cook the rice in small batches: This will help to ensure that the rice cooks evenly and doesn't become mushy.
  • Add the vegetables in stages: Start with the vegetables that take longer to cook, such as carrots and broccoli, and then add the softer vegetables, such as spinach and bean sprouts, towards the end of the cooking process.
  • Don't overcrowd the pan: If you add too many ingredients to the pan at once, the rice will not cook evenly and the vegetables will become soggy.
  • Season to taste: Add soy sauce, tamari, or other seasonings to taste until the rice is flavorful but not salty.
  • Serve immediately: Veggie fried rice is best served hot and fresh out of the pan.

Conclusion:

Veggie fried rice is a healthy, flavorful, and versatile dish that can be easily customized to your liking. With a little planning and preparation, you can make a delicious and satisfying vegan veggie fried rice that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!

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