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Here you’ll find a vegan fried rice recipe that you’ll want to make over and over again. It is tasty, satisfying, full of fresh veggies, and a little spicy.
Why make this recipe?
- Full of veggies – If you’re looking for recipes with lots of veggies, then this one is perfect for you. I love eating vegetables mixed into a dish, like this, rather than eating them on the side of something else.
- Tasty – The flavors in this dish are unlike any other dish I eat. I can’t get enough! It’s spicy, sweet, and packs a punch.
- Filling – When I eat a bowl of this vegan fried rice I’m always full and don’t need to go back for seconds, even though it’s tempting since it’s so delicious.
- Veggies – You can use whatever veggies you like in this recipe. I do a mix of broccoli, carrots, celery, yellow onion, edamame, peas, and corn.
- Peanut butter – I suggest using a creamy peanut butter. I like the Adam’s creamy peanut butter because it mixes into the sauce well and melts down nicely when it gets heated. You can get it here.
- Chili garlic paste – The chili garlic paste we use is from Huy Fong Foods. You can get it here. I’m also able to find it at my local grocery store. It brings a nice heat to the dish that we love!
- Rice – We use jasmine rice because it is our favorite kind of rice. You could try other white rices, like basmati, too though.
Step by step instructions
Step 1 – Cook your rice according to the package directions.
Step 2 – Chop all your veggies and garlic.
Step 3 – Cook your veggies and garlic in a pan with olive oil over medium heat.
Step 4 – In a small bowl, whisk together soy sauce, brown sugar, chili garlic paste, sesame oil, and peanut butter.
Step 5 – When your rice is cooked and your veggies are soft, add the rice and sauce mixture to the pan with the veggies.
Step 6 – Mix everything together and keep over medium heat until the sauce is mostly soaked in.
Tips and tricks
- This vegan fried rice recipe leftovers super well. It’s always my favorite on the day it’s made, but it will keep in the fridge for 3-4 days.
- If you’re want to add a plant based protein to this dish, you can swap out some of the veggies for tofu.
- Add more or less chili garlic paste depending on how spicy you want this dish to be. If you don’t have chili garlic paste, you can replace it with Sriracha sauce instead.
- If you have a rice cooker, I suggest making your rice in there. It is so much easier and always cooks perfectly. The one we have is a Black + Decker one. You can get it here.
Popular fried rice questions
Vegans can eat a modified version of fried rice that doesn’t include any of the following ingredients: eggs, oyster sauce, fish sauce, butter, and animal proteins.
Out of all the oil options out there, we’ve found sesame oil to make the best fried rice. Other alternatives you could use are macadamia oil, peanut oil, canola oil, and avocado oil.
Some great side dishes are Asian salad, fried spring rolls, hot and sour soup, and gyoza (dumplings).
Vegan Fried Rice
- 2 cups uncooked jasmine rice
- 6 cups veggies
- 4 cloves garlic
- 1 tbsp extra virgin olive oil
- ⅔ cup soy sauce
- 2½ tbsp brown sugar
- 2 tsp chili garlic paste
- 3 tsp sesame oil
- 3 tbsp peanut butter
- Cook rice according to package directions
- Chop veggies and garlic
- Cook veggies and garlic in a pan with olive oil over medium heat
- In a small bowl mix together soy sauce, brown sugar, chili garlic paste, sesame oil, and peanut butter
- When the rice is cooked and veggies are soft, add the rice and sauce mixture to the pan with the veggies.
- Mix everything together and keep over medium heat until sauce is mostly soaked in.
- You can adjust the spice level of the dish by adding more or less of the chili garlic paste. If you don’t want it spicy at all, then omit the ingredient.
- Add any vegetables you would like to this recipe. My favorites to use are broccoli, carrots, onion, celery, edamame, peas, and corn. You can even do less veggies and add some tofu if you’d prefer that.
- If it doesn’t come out saucey enough, add some extra soy sauce to the pan and mix it in.
Recipe adapted from Minimalist Baker.
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