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vegan fried rice in a bowl with chopsticks

Perfect Vegan Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Verna
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


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!



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 3/4 to 1 cup
  • 1 rib of celery, diced
  • 1/2 cup green onions, diced 
  • 1/2 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
  • 1/4 teaspoon five spice powder 


  1. First cook Just Egg folded according to instructions, I use microwave method. Slice into strips and chop. Set aside on a plate.
  2. Prep vegetables, mix sauce ingredients in a bowl. De clump cold rice with hands. Set everything aside.
  3. 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
  4. 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


  • 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 1/4 cup to 1/3 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