Easy Vegan Fried Rice is a fast, satisfying plant-based meal that delivers classic takeout flavor using simple pantry ingredients. Made with chilled rice, vegetables, and a savory soy-based sauce, this recipe comes together in under 30 minutes and requires only one pan.
Unlike traditional fried rice that relies on eggs or meat for richness, this vegan version builds depth through proper technique—high heat, chilled rice, and balanced seasoning. The result is fluffy, lightly crisped rice coated in umami-rich sauce with tender vegetables and pops of protein-packed edamame.
This dish is ideal for busy weeknights, meal prep, or a quick lunch that doesn’t sacrifice flavor or texture.
Why This Recipe Works
This vegan fried rice works because it follows the same principles used in restaurant kitchens.
Chilled rice is essential. Cooling the rice removes surface moisture, allowing it to fry instead of steam. This creates distinct grains and prevents mushy texture.
Cooking over high heat ensures quick evaporation and light caramelization, giving the rice subtle crisp edges.
The sauce is added after the vegetables are cooked, allowing it to coat the rice evenly without over-saturating it. A small amount of sugar balances the saltiness of soy sauce and enhances umami without making the dish sweet.
Edamame provides plant-based protein and texture, making the dish satisfying enough to stand alone as a main course.
Recipe Information
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 3 servings
Category: Vegan Dinner / Vegetarian Main
Cuisine: Asian-Inspired
Ingredient Breakdown
Cooked White Rice
Day-old or chilled rice is critical for proper fried rice texture. Fresh rice contains too much moisture and will clump.
Vegan Butter or Plant-Based Fat
Adds richness and helps conduct heat evenly. Neutral oils can be used, but vegan butter adds more depth.
Soy Sauce or Tamari
Provides salt and umami. Tamari keeps the recipe gluten-free.
Rice Vinegar or Apple Cider Vinegar
Adds brightness and balances the savory elements.
Sugar
A small amount enhances flavor and rounds out the saltiness.
Onion
Forms the aromatic base and adds subtle sweetness when sautéed.
Carrots
Provide color, texture, and mild sweetness.
Peas
Add freshness and contrast to the rice.
Edamame
Adds plant-based protein and a satisfying bite.
Furikake-Style Seasoning (Optional)
Adds texture and umami as a finishing touch.
Green Onions (Optional)
Provide freshness and mild sharpness.
Step-by-Step Instructions
Step 1: Prepare the Rice
Cook the rice according to package directions until fluffy. Measure out 3 cups and allow it to cool completely. Refrigerate if possible.
Step 2: Prepare the Vegetables
Finely chop the onion and carrots. Measure peas and edamame. Keep everything ready before cooking.
Step 3: Mix the Sauce
In a small bowl, whisk together soy sauce, vinegar, and sugar until the sugar dissolves.
Step 4: Sauté the Aromatics
Heat vegan butter in a wok or large skillet over high heat. Add onion and sauté for about 2 minutes until softened and translucent.
Step 5: Cook the Vegetables
Add carrots, peas, and edamame. Stir-fry for about 2 minutes until heated through.
Step 6: Fry the Rice
Add the chilled rice to the pan. Pour in the sauce mixture. Stir-fry for 2–3 minutes, breaking up clumps and allowing the rice to heat evenly.
Step 7: Serve
Remove from heat and serve immediately. Garnish with furikake seasoning and green onions if desired.
Texture and Flavor Profile
This vegan fried rice is fluffy with lightly crisped edges and well-defined grains. The vegetables remain tender-crisp, while edamame adds firmness and protein.
Flavor-wise, the dish is savory, lightly salty, and balanced with subtle acidity. The absence of eggs or meat allows the rice and vegetables to shine without feeling heavy.
Tips for Best Results
• Always use chilled rice
• Cook over high heat
• Prep ingredients before starting
• Avoid overcrowding the pan
• Taste and adjust seasoning at the end
Variations
Spicy Vegan Fried Rice
Add chili garlic sauce or sriracha to the sauce mixture.
Garlic Fried Rice
Add 1–2 extra cloves of minced garlic with the onions.
Sesame Fried Rice
Finish with a drizzle of toasted sesame oil.
Vegetable-Loaded Version
Add bell peppers, mushrooms, or cabbage.
Protein Boost
Add baked tofu or tempeh cubes.
Serving Suggestions
Easy Vegan Fried Rice can be served:
• As a standalone main dish
• Alongside spring rolls or dumplings
• With a side of steamed greens
• As part of a vegan Asian-inspired spread
It also works well as a meal-prep option for lunches.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a small splash of water or oil. Microwave reheating is possible but may soften the texture.
Nutrition Overview
This dish is naturally dairy-free and egg-free, with balanced carbohydrates and plant-based protein.
Approximate Nutrition Per Serving:
Calories: ~361 kcal
Plant Protein: Moderate (from edamame)
Fiber: From vegetables and rice
Fat: Moderate, depending on vegan butter used
Values vary based on ingredient brands.
Frequently Asked Questions
Can I use brown rice?
Yes, but texture will be slightly chewier.
Can I freeze vegan fried rice?
Yes, but texture may soften after reheating.
Is this gluten-free?
Use tamari instead of soy sauce.
Can I add tofu?
Yes. Pan-fry tofu separately for best texture.
Easy Vegan Fried Rice is proof that plant-based cooking doesn’t require complicated techniques or specialty ingredients. With chilled rice, high heat, and balanced seasoning, this dish delivers classic fried rice flavor in a fast, healthy, and versatile way.
Whether you’re cooking vegan full-time or simply need a reliable meatless dinner, this recipe belongs in your regular rotation.
Easy Vegan Fried Rice
Ingredients
- 3 cups cooked white rice preferably chilled
- 2 tablespoons vegan butter or plant-based cooking fat
- ¼ cup soy sauce or tamari
- ½ tablespoon rice vinegar or apple cider vinegar
- ½ tablespoon sugar
- 1 cup finely chopped onion
- ½ cup peas fresh or frozen
- ½ cup finely chopped carrots fresh or frozen
- ½ cup shelled edamame fresh or frozen
- 2 tablespoons furikake-style seasoning optional, for topping
- 2 tablespoons sliced green onions optional, for garnish
Instructions
- Cook the rice ahead of time according to package directions until fluffy. Measure out 3 cups and allow it to cool completely for best texture.
- Prepare all vegetables by chopping the onion and carrots. Set aside the peas and edamame.
- In a small bowl, whisk together the soy sauce, vinegar, and sugar until fully dissolved.
- Heat the vegan butter in a wok or large skillet over high heat. Once hot, add the chopped onion and sauté for about 2 minutes until softened and lightly translucent.
- Add the carrots, peas, and edamame. Stir-fry for another 2 minutes until the vegetables are heated through.
- Add the cooked rice and pour in the sauce mixture. Stir-fry for 2–3 minutes, breaking up any rice clumps and coating everything evenly.
- Remove from heat and serve immediately. Garnish with furikake-style seasoning and green onions if desired.
Notes
1 thought on “Easy Vegan Fried Rice (Better Than Takeout)”
This vegan fried rice recipe looks simple and flavorful. I appreciate how it uses common ingredients to create a satisfying plant-based meal. Will definitely try it!