Easy Vegan Fried Rice
This Vegan Fried Rice is a quick and easy dish made from just a few items you probably have in your pantry and freezer. Use your favorite vegetables to customize to your liking.
Servings: 4 servings
Calories: 294.8kcal
Equipment
Ingredients
- 4 cups cooked rice
- 1 yellow onion diced
- ½ teaspoon sesame oil optional
- 4 teaspoons minced garlic
- 4 tablespoons soy sauce
- 2 cups fresh or frozen mixed vegetables
- Salt & pepper to taste
- 2 or 3 green onions sliced
Instructions
- Cook the rice and refrigerate it the day before you make this recipe, or at least 3 or 4 hours before.
- Heat the oil in a large nonstick wok or large sauté skillet. Add the onion and stir fry until they begin to soften. As an alternative to the oil, you can use water or vegetable broth to deglaze the pan.
- Add the garlic and cook for about two minutes.
- Add the soy sauce and vegetables to the pan and cook until they begin to thaw. Then add the rice and cook until everything is heated through. I like to let the rice cook a little bit in the pan without stirring it to allow it to crisp up a bit.
Notes
A small amount of sesame oil is used in this recipe for flavor purposes. To make this oil-free, omit the sesame oil and use water or vegetable broth to deglaze the pan.
I used a frozen veggie mix of carrots, peas, corn, and green beans. Use whatever fresh or frozen vegetables you have on hand or desire to use.
I didn't have any green onions when I made this recipe. If you have some, add 2 or 3 sliced green onions while cooking, and garnish with a little more.
This fried rice is very mildly flavored. For a touch of spice, add a few red pepper flakes or a few dashes of Sriracha sauce. I personally love a bit of the Sriracha in this rice.
Nutrition
Calories: 294.8kcal | Carbohydrates: 60.6g | Protein: 8.2g | Fat: 1.5g | Sodium: 595.7mg | Fiber: 3.1g | Sugar: 5.4g | Vitamin A: 4589.58IU | Vitamin C: 2.6mg | Calcium: 48.87mg | Iron: 2.24mg