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Vegan Fried Rice
Lunch & Dinner Savory

Vegan Fried Rice 

Vegan Fried Rice is one of my favorite quick and easy lunches. It both makes little bits of leftover veggies exciting again, and is an excellent conduit for hot sauce. Methodology for perfect fried rice can be difficult to come by though. Enter, The Food Lab from Serious Eats. I love these in-depth explanations. Their findings are generally pretty easy to veganize too. Of course, today I’ve done that for you!

Vegan Fried Rice

This recipe serves one to two people as a main course depending on appetite, or three to four people as a side dish, so you may want to bump up the amounts. If you do that though be sure to cook the rice in batches to maintain that chewy, crunchy texture. While conventional wisdom would say you need to use day-old rice, freshly cooked rice works well too as long as you fluff it out on a plate to cool for a few minutes first. If using day-old rice, be sure to break up any clumps. I like to use fresh, which I make in my Instant Pot two cups at a time. Two cups of rice, rinsed, drained, and filled about an inch above the rice with water. Cook on manual high for three minutes with a natural pressure release, and fluff well.


This recipe works great with leftovers, but I haven’t assumed you have any on hand. Feel free to experiment keeping the approximate amounts the same. Here I used leftover frozen chickwheat from Avocados and Ales’ recipe, but my vegan chicken bites would be a fantastic alternative and an easy way to make this dish gluten free as well, provided you have a gluten free soy sauce alternative at the ready.

Vegan Fried Rice

Vegan Fried Rice is a quick & easy one pan meal for busy days. A great way to use up leftovers.

Course Main Course



  • 1.5 cups cooked rice*
  • 2 tbsp canola oil

Wet Ingredients

  • 1.5 tbsp reduced sodium soy sauce*
  • 3 drops liquid smoke
  • 1 tsp maple syrup
  • 1-3 tsp Sriracha to taste


  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 2 cloves garlic crushed
  • 1/4 cup vegan chicken
  • 1/4 cup grated carrot

Scrambled Tofu

  • 1/4 cup tofu
  • 1 tsp canola oil
  • 1 tsp nutritional yeast
  • pinch mustard powder
  • pinch smoked paprika
  • pinch turmeric



  1. Heat a wok on high with the oil and 1 grain of the rice. Once the grain of rice begins to sizzle, add the rest of the rice. 

  2. Cook, stirring occasionally for five to seven minutes, or until the rice has taken on a slightly golden color and a chewy texture. If doubling the recipe, do this step in batches to avoid crowding the pan.

  3. Toss in liquid ingredients, coating rice well. Cook two minutes, stirring occasionally.

  4. Make a well in the center of the rice with your spatula, and add in ingredients for scrambled tofu. Leftover scrambled tofu will work great as well. Cook for about a minute, and then mix into rice.

  5. Make another well in the center of the rice, and add the rest of the ingredients, stirring occasionally for 2-3 minutes before tossing the pan well to combine.

  6. Serve, with more hot sauce as desired.

Recipe Notes

*freshly cooked rice will work great, provided you have fluffed the rice and let it evaporate some water flat on a large dinner plate. If using day old rice, be sure to break up any clumps.

*this is just what they sell at my Costco, so use whatever you like being mindful of your personal tastes.

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