Quick & Easy Vegetable Fried Rice

This quick and easy vegan vegetable fried rice recipe requires little effort and packs a lot of flavor. It's a family favorite!

This vegan version of vegetable fried rice is your answer to healthy Chinese takeout! I love fried rice, and the more veggies, the better. There is a secret to this easy vegan vegetable fried rice recipe so that you can enjoy delicious healthy food at home.

Although I try to plan meals, sometimes life gets in the way. Everyone has those days when life creates obstacles, and dinner goes by the wayside. This was one such night. Luckily, I make brown rice ahead of time, so I used it for a quick and easy dinner.  

The Secret to Perfect Vegan Fried Rice

• When considering what rice to use for fried rice, I always pick brown rice.
• But choose your favorite rice to be substituted in this recipe.
• Whatever rice you choose, the secret to making the perfect vegetable fried rice recipe is to cook the rice ahead of time, which must be cold.
• As a result, the fried rice doesn't get soggy.
• And the other trick is to add the sauce at the end. DO NOT cook the vegetables in the sauce.

Vegan Vegetable Fried Rice Ingredients 

I picked various favorites for this vegetable fried rice recipe to load up the veggies. 

• Onion: I chose white onion for the flavor I desired for this particular dish.
• Garlic: Fresh garlic is always preferred when making vegetable fried rice.
• Mushrooms: I used white mushrooms because they were available, but any mushroom works well.
• Broccoli: Broccoli contains many vitamins, minerals, fiber, and antioxidants. Broccoli's benefits include helping reduce inflammation, stabilizing blood sugar, and strengthening the immune system.
• Cauliflower: It's high in vitamins C and K and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates, and 2 grams of dietary fiber.
• Brussels Sprouts: The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation.
• Carrots: Carrots are excellent sources of nutrients like potassium, antioxidants, and vitamin A, among many others. Beta-carotene, a type of carotenoid, is the nutrient that turns carrots orange and also promotes good health.
• Red Bell Pepper: Bell peppers are rich in vitamins and antioxidants, especially vitamin C and carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases. All in all, bell peppers are an excellent addition to a healthy diet.
• Red Cabbage: Red cabbage is a nutrient-rich vegetable linked to several health benefits, including inflammation, a healthier heart, improved gut function, and a lower risk of certain cancers.
• Peas (fresh or frozen): Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.
• Asparagus: Asparagus is also a good source of antioxidants like Vitamin A and Vitamin E. These antioxidants help the body fight off “free radicals,” or oxygen particles that cells produce as waste. Free radicals can damage the DNA of nearby cells, leading to cancer, heart disease, and other health problems.
• Mame (shelled edamame): Edamame is a complete protein containing all essential amino acids. It is also a fiber, calcium, iron, and vitamin C source. It can help with muscle maintenance and hormone balance and reduce the risk of heart disease.
• Brown Rice: Brown rice is also rich in dietary fiber, which can help lower cholesterol, lower high blood pressure, and support the good bacteria in your gut. Fiber also helps prevent constipation and promotes weight loss by helping you feel full longer.

Vegan Vegetable Fried Rice Ingredient Substitutions

• Yellow onion is a natural substitute for white onion in recipes.
• Jarred minced garlic is an option if fresh garlic isn't available.
• Choose any type of mushroom, such as portobello or cremini.
• Try any combination of any vegetables you enjoy. Add eggplant or zucchini; anything goes.
• White cabbage is an excellent substitute for red cabbage.
• Jasmine or white rice substitutes brown rice.
• Choose a different source of fiber, such as barley or quinoa.

Vegetable Fried Rice Sauce Ingredients

Let's not forget the sauce. One important lesson I've learned about making fried rice is to leave the sauce out until the end and use it sparingly. There's nothing worse than soggy fried rice. Remember, you can always add more sauce later.

• Soy Sauce: I prefer to use low-sodium soy sauce.
• Teriyaki Sauce: Teriyaki Sauce has a complex flavor, a mixture of sweet and savory, tangy and salty. The sweetness comes from the sweet wine and the caramelization of the sugar, honey, or syrup, which also gives the sauce its shiny glaze
• Rice Vinegar: Rice Vinegar gives the sauce acidity and additional flavor.
• Sriracha: Sriracha is spicy, so add more if you like it spicy; less  or none if you do not prefer spice)

Vegan Vegetable Fried Rice Sauce Substitutions

• Tamari or Liquid Aminos substitute soy sauce for a gluten-free option.
• Mix soy sauce with a sweetener such as maple syrup or agave nectar. You can adjust the ratio based on your desired sweetness. This combination provides a savory and sweet profile similar to teriyaki sauce.
• Mirin (rice wine) or apple cider vinegar substitutes for rice vinegar in recipes.
• Substitute Sambal Oelek for Sriracha, or skip the hot sauce if you don't like a little spiciness.

How to Make Vegan Vegetable Fried Rice

• Cook the rice in advance and keep it cold until you are ready to make the fried rice. This is the trick to keeping your fried rice from getting soggy.
• Heat a Wok to medium-high heat.
• Sauté garlic and onions until translucent, followed by the mushrooms. Cook until browned.
• If the vegetables begin to stick, add a small amount of vegetable broth or water.
• Then add the cauliflower, broccoli, and Brussel and cook for a few minutes.
• Now add the rest of the vegetables and toss with a wooden spoon every couple of minutes.
• Mix sauce ingredients in a bowl, but keep it on the side. Wait to add it to the wok!
• Add the cold brown rice.
• Stir together. The cold rice will separate and fall apart as you stir it in.
• Lastly, add sauce and toss until everything is hot.
• Serve in a bowl with chopsticks or forks.

Recipe Variations

• I decided to take it up a notch since fried rice is generally rice with onions, carrots, and peas. But, if you have little ones or picky eaters in your family, I separate some peas and carrots and make a more simplistic version. 
• Of course, chopping vegetables is half the battle when cooking. So, I always use my vegetable chopper for cooking jobs like this. 
• Sometimes, owning a vegetable chopper makes vegan cooking much more manageable! 

Recipe FAQs

Tips

• Make the rice ahead of time and ensure it is cold all the way through.
• Cook your vegetables in stages to cook them evenly.
• Cut the vegetables into similar sizes to ensure even cooking.
• Heat the wok before adding the first ingredients.
• Do not add any sauce until right before serving. Cooking in the sauce causes sogginess.
• Select your favorite vegetables you prefer.

Try this easy vegan vegetable fried rice recipe with veggies and brown rice in a simple sauce for a quick dinner.

More Delicious Vegan Inspired Dishes

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📖 Recipe

Vegan Vegetable Fried Rice

Kathy Carmichael

Quick and easy vegetable fried rice takes little effort and packs a lot of flavors. This vegetable fried rice is a family favorite with no oil and loaded with veggies.

5 from 11 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Entrees

Cuisine Asian

Servings 8 servings

Calories 158 kcal

Ingredients

  

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Prepare Vegetables:

• ▢ 1 White Onion diced
• ▢ 2 cloves Garlic minced
• ▢ 8 ounces sliced Mushrooms or Other Mushrooms of Choice
• ▢ 1 cup cauliflower florets cut into large bite-sized pieces
• ▢ 1 cup broccoli florets cut into large bite-sized pieces
• ▢ 1 cup Brussel Sprouts chopped
• ▢ 1 large Carrot chopped
• ▢ 1 Red Bell Pepper chopped
• ▢ 1 cup Purple Cabbage chopped
• ▢ 1 cup Peas fresh or frozen
• ▢ 1 cup Asparagus chopped
• ▢ 1 cup mame shelled edamame
• ▢ 2 cups cooked Brown Rice

Sauce:

• ▢ ¼ cup Tamari Liquid Aminos, or Soy Sauce
• ▢ ¼ cup Teriyaki Sauce
• ▢ 2 Tablespoons Rice Vinegar
• ▢ 2 teaspoons Sriracha more if you like it spicy; less or none if you do not prefer spice

Instructions

 

Cooking the Rice:

• Cook the brown rice according to the directions.
• Refrigerate until cold.

Sautéing the Vegetables:

• Heat a large wok to medium-high heat.
• Sauté garlic and onions until translucent.
• Add the mushrooms, and cook until browned.
• If the vegetables stick add a small amount of water or vegetable broth.
• Then add the cauliflower, broccoli, and Brussel and cook for a few minutes.
• Now add the rest of the vegetables and toss with a wooden spoon every couple of minutes.

Sauce:

• Whisk sauce ingredients together in a bowl.

Adding the Rice/Sauce

• Add the brown rice to the wok.
• Stir together. The cold rice will begin to separate as it reheats with the vegetables.
• Add sauce last, and toss until everything is hot.
• Serve in a bowl with chopsticks or a fork.

Notes

• Make the rice ahead of time and ensure it is cold throughout.
• Cook your vegetables in stages to cook them evenly.
• Cut the vegetables into similar sizes to ensure even cooking.
• Heat the wok before adding the first ingredients.
• Do not add any sauce until right before serving. Cooking in the sauce causes sogginess.
• Select your favorite vegetables you prefer.

Nutrition

Calories: 158kcalCarbohydrates: 30gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gSodium: 399mgPotassium: 594mgFiber: 6gSugar: 9gVitamin A: 2287IUVitamin C: 63mgCalcium: 60mgIron: 2mg

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/