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–+ servings
vegan vegetable fried rice
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5 from 11 votes

Vegan Vegetable Fried Rice

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entrees
Cuisine: Asian
Diet: Vegan
Servings: 8 servings
Calories: 158kcal
Author: Kathy Carmichael

Ingredients

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:

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: 158kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 399mg | Potassium: 594mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2287IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 2mg