This Vegan fried rice is better than take out made with Just Egg, veggies, 5 ingredient sauce and leftover rice. Perfect quick and easy weeknight dinner or side for all your asian recipes! Gluten free, no eggs, Delicious!
Wait until you taste this homemade fried rice recipe. You won’t believe it’s eggless and plant based. Tastes like Chinese restaurant style traditional fried rice, so tasty! takes minutes to stir fry up using a non stick skillet or a wok -your choice!
Serve vegan egg fried rice as a main course with a vegetable such as broccoli, bok choy, corn, stir fried veggies, etc.. or a side with Crispy or marinated tofu, vegan orange chicken, chow mein, teriyaki noodles, or sweet & spicy garlic noodles. and plum sauce of course!
So next time you're making rice cook a little extra for this classic fried rice dish the next day! Super simple yet so flavourful you'll love it! Vegetarian and meat eater approved!
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Ingredients:
- rice: I use long grain white basmati rice it's my preference for taste and texture, jasmine is a good choice also. cooked brown rice -if you want healthier of course but not my first choice
- Just Egg folded: this works great as an egg replacer could also use the liquid form. Sub scrambled tofu if needed
- vegetables: like frozen peas, celery, green onions and carrot. I do not recommend using mixed frozen veggies eww not good
- fried rice sauce: soy sauce or Tamari, sugar, vinegar, sesame oil, pinch of 5 spice - yummy!
- vegan butter: love the buttery flavour could also use oil, peanut oil etc,...
How to make vegan fried rice:
- First cook Just Egg folded according to instructions, I use microwave method. Slice into strips and chop. Set aside on a plate.
- Prep vegetables, mix sauce ingredients in a bowl. De clump cold rice with hands. Set everything aside.
- Heat large non stick skillet or wok on medium-high heat add tablespoon of butter, and veggies (not peas) fry for 3 minutes or so with spatula. They should still have a bite to them. Remove to plate with egg
- Turn down heat to medium. Add remaining butter to pan with rice and peas. Stir fry for a couple of minutes until heated through, add cooked veggies, egg and sauce to pan and cook until heated through, a minute or so. Remove from heat. Adjust seasonings if needed. Serve and enjoy! For full recipe ingredients and instructions see recipe card below
Storing leftovers:
- rice will keep covered in fridge for 3-4 days. Reheat in microwave or stovetop. Can be frozen but I don’t recommend it.
How many servings?
- serves 4 people as a main dish and 6-8 people as a side
FAQ:
Is fried rice vegan?
- Typically no it is not vegan, it is usually made with eggs and sometimes meat is added. For vegan rice either cook it yourself or ask for no egg
Does rice have to be cold?
- Cold rice or day old rice is best, this prevents clumping and it will not be mushy. Can use warm freshly cooked rice but results won't be the same.
What is the secret to restaurant style fried rice?
- They use cold day old rice. Jasmine a long grain rice is quite often rice of choice ( I still prefer basmati😊) and they use slightly less water when cooking it like I recommend below and sauce with soy sauce and sugar is a must!
What can I substitute for Just Egg?
- You can use tofu scramble. Just cook separately and stir in at the end
Pro tips:
- Use a long grain rice that has been rinsed well before cooking and is at least a day or two old for best texture I recommend basmati or jasmine rice
- When cooking basmati rice the less water you add the firmer the rice. I use 1 cup rice to 1 and ¼ cup to ⅓ cup water. And love my rice cooker!!
- De clump rice with hands before adding to skillet
- Use non stick skillet or wok for best results, a well seasoned cast iron pan will work too
This fried rice is:
- vegan gluten free
- nut free
- healthy
- wonderful any day of the week!
- a snack or a meal
- authentic
- so delicious
- super quick and easy to make!
- kid approved
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
More quick easy weeknight meals:
- Thai Red Curry With Vegetables (Easy Vegan Recipe)
- 20 Minute Vegan Egg Roll In A Bowl (Crack Slaw)
- Vegan Haluski (Cabbage And Noodles)
- Best Peanut Noodles Ever!
- Tofu Stir Fry Recipe (Chinese)
- 20 Minute Vegan Lettuce Wraps - Healthy & Delicious!
- Vegetable Chickpea Indian Curry
- Sweet & Spicy Garlic Noodles
- Vegetable Chow Mein
Perfect Vegan Fried Rice
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Vegan fried rice is better than take out made with Just Egg, veggies, 5 ingredient sauce and leftover rice. Perfect quick and easy weeknight dinner or side for all your asian recipes! Gluten free, no eggs, Delicious!
Ingredients
Scale
For fried rice:
- 2 Just Egg folded (see notes for options*)
- 2 tablespoons vegan butter, divided can sub oil, grapeseed, peanut oil, etc..
- 1 medium carrot, grated about ¾ to 1 cup
- 1 rib of celery, diced
- ½ cup green onions, diced
- ½ cup frozen green peas
- 4 cups cold cooked white rice, preferably day old, I use basmati (see notes*)
For sauce:
- 3 tablespoons soy sauce, use Tamari for gluten free
- 1 tablespoon distilled white vinegar
- 2 tablespoons sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon five spice powder
Instructions
- First cook Just Egg folded according to instructions, I use microwave method. Slice into strips and chop. Set aside on a plate.
- Prep vegetables, mix sauce ingredients in a bowl. De clump cold rice with hands. Set everything aside.
- Heat large non stick skillet or wok on medium-high heat add tablespoon of butter, and veggies (not peas) fry for 3 minutes or so with spatula. They should still have a bite to them. Remove to plate with egg
- Turn down heat to medium. Add remaining butter to pan with rice and peas. Stir fry for a couple of minutes until heated through, add cooked veggies, egg and sauce to pan and cook until heated through, a minute or so. Remove from heat. Adjust seasonings if needed. Serve and enjoy! Drizzle of plum sauce is always yummy and or a wee bit of chili garlic sauce stirred in - oh yah👍For FAQ, tips, serving suggestions and step by step photos see above post
Notes
- To store and freeze: rice will keep covered in fridge for 3-4 days. Reheat in microwave or stovetop. Can be frozen but I don’t recommend it.
- Rice: Use a long grain white rice that has been rinsed well before cooking and is at least a day or two old for best texture. I recommend basmati or jasmine rice. When cooking basmati rice the less water you add the firmer the rice. I use 1 cup rice to 1 and ¼ cup to ⅓ cup water. And love my rice cooker!! yes cooked brown rice works too but not my first choice
- Just egg: can use liquid form instead or tofu scramble just cook them separately and add to dish at the end
- Extra protein: serve with vegan steak, ham or marinated tofu
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Mains, Gluten free, 30 minute recipes, Snacks & sides
- Method: Stovetop
- Cuisine: Asian, Chinese
Jennifer says
What can use instead of five spice? I’m at my cottage and the local store doesn’t carry it.
Verna says
You can try a little Fennel powder instead of 5 spice or just omit completely the rice will still be delicious. Enjoy Jennifer 🙂
Mitchell says
Really nice fried rice, I found it super simple to make. I aded some fried onions and garlic. Will definitely make again, thank you
Verna says
Thanks so much!
Lauren says
Tastes just like Chinese fried rice, very enjoyable thanks!
Verna says
you are so welcome!glad you enjoyed it
Michele says
I’m certainly going to make this dish, it looks great and seems super easy enough for me to manage. I’m from Australia and I’ve never heard of the egg replacer you used. I’ll have to Google it 🤓
Verna says
If you can't find it, see notes section where I give some options. Enjoy the recipe Michele!
Rita says
This looks great, I am going to make it soon
Verna says
Enjoy Rita!!