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
This quick vegan fried rice is a healthy, plant-based dinner perfect for busy weeknights. Using chilled rice creates the best texture, while edamame adds protein and satisfying bite.