Best 8 Vegan Fried Rice Recipes

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE

Steps:

• Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.
• Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

DELICIOUS VEGAN FRIED RICE

Steps:

• Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.

VEGAN FRIED RICE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add rice; cook and stir until heated through, 2 to 3 minutes. Stir in soy sauce and sesame oil. Add onion, red bell pepper, mushrooms, and green onions; cook and stir until tender, 5 to 10 minutes.

VEGAN KOREAN KIMCHI FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

THAI VEGAN FRIED RICE (KHAO PHAD JAY)

Steps:

• To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
• Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
• Heat a wok or large frying pan over high heat and add the oil.
• When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
• Add the green beans and corn and continue to stir-fry for 3 minutes.
• Add the cold cooked rice and stir-fry for 5 minutes.
• Add the soy sauce and curry paste and stir-fry for 2 minutes.
• Garnish with the scallions, cucumber, and lime, and serve hot.

VEGAN FRIED RICE WITH TOFU

Steps:

• Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.
• Drain tofu, discarding marinade.
• Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.
• Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.

FRIED PINEAPPLE RICE(VEGAN)

Steps:

• In a large saucepan, on medium heat, saute the onions in the sesame oil until the onions are translucent.
• Add the Braggs, cooked rice, pineapple, tomato, raisins, curry powder, and turmeric.
• Mix thoroughly and cook for 6-8 minutes or until all ingredients are heated throughout.
• Season with salt and pepper and garnish with cilantro.
• Enjoy!

VEGGIE FRIED RICE (VEGAN)

Steps:

• Be sure that the rice is cooked and the veggies are chopped before you begin.
• Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
• Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
• Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
• Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.