Chinese Fried Rice Recipe Vegan Made Easy and Delicious

Chinese fried rice is a beloved dish that’s both comforting and versatile. But what if you want to enjoy this classic without any animal products?

Our Chinese Fried Rice Recipe Vegan will show you how to whip up a delicious, plant-based version that’s packed with flavor and texture. Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe offers an easy, quick, and nutritious way to enjoy fried rice without sacrificing taste.

This recipe uses fresh vegetables, tofu, and savory seasonings to replicate all the umami you crave from traditional fried rice. It’s perfect for weeknight dinners, meal prep, or whenever you want a satisfying bowl of goodness.

Plus, it’s gluten-free (if you use tamari) and can be customized with your favorite veggies. Let’s dive into this vibrant, wholesome vegan Chinese fried rice that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan Chinese fried rice recipe is a fantastic way to enjoy all the flavors of takeout without any of the guilt. It’s quick to prepare, making it ideal for busy lifestyles.

Using simple, wholesome ingredients, you get a dish that’s rich in fiber, protein, and vitamins.

Because it’s plant-based, it’s lighter on the stomach but still incredibly filling. You can easily swap ingredients based on what you have available, making it a flexible and budget-friendly option.

Plus, it’s a great way to use up leftover rice and veggies, reducing food waste in your kitchen.

Finally, this recipe is perfect for all skill levels, whether you’re a beginner or a seasoned cook looking for a reliable vegan fried rice option.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old and chilled)
• 1 cup firm tofu, crumbled or diced
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 1/2 cup chopped green onions
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil (such as canola or sunflower)
• 1/4 teaspoon ground white pepper (optional)
• Salt to taste
• 1/2 cup diced bell peppers (optional for extra color and flavor)
• 1/4 cup chopped fresh cilantro (optional garnish)

Equipment

• Large non-stick skillet or wok
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons and cups
• Grater or microplane (for ginger)
• Bowl for mixing tofu

Instructions

1. Prepare the tofu: Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for 10-15 minutes. Then crumble or cube the tofu as desired.
2. Heat the skillet or wok: Add 1 tablespoon of vegetable oil and heat over medium-high heat until shimmering.
3. Cook the tofu: Add the crumbled tofu to the pan and sauté for 5-7 minutes until golden and slightly crispy. Remove tofu from the pan and set aside.
4. Sauté aromatics: Add the remaining 1 tablespoon vegetable oil to the pan. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
5. Add vegetables: Stir in the diced carrots, bell peppers (if using), and peas. Cook for around 4-5 minutes until vegetables are tender but still crisp.
6. Incorporate the rice: Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry everything together for 3-4 minutes, allowing the rice to heat through and slightly toast.
7. Add tofu back: Return the cooked tofu to the pan and mix well.
8. Season the rice: Pour soy sauce and toasted sesame oil evenly over the rice. Sprinkle with ground white pepper if using. Stir continuously to combine and evenly distribute flavors. Taste and adjust salt or soy sauce as needed.
9. Finish with green onions: Toss in the chopped green onions and cook for another minute.
10. Garnish and serve: Remove from heat and sprinkle fresh cilantro on top if desired. Serve warm.

Tips & Variations

“Using day-old rice is key to perfect fried rice—freshly cooked rice tends to be too moist and clumps together.”

Make it spicy: Add sliced fresh chili or a dash of chili oil for a kick.

Vegetable swaps: Feel free to add mushrooms, corn, or snap peas depending on your preference or seasonality.

Protein variations: Instead of tofu, you can use tempeh or cooked edamame for a different protein source.

Low sodium: Use low-sodium soy sauce and reduce the salt to keep it heart-healthy.

Make it gluten-free: Always opt for tamari or coconut aminos instead of regular soy sauce.

Nutrition Facts

Serving Suggestions

This vegan fried rice is a perfect standalone meal or can be paired with other dishes for a more elaborate feast. For a refreshing side, try a simple cucumber salad or steamed bok choy.

For those craving more Asian-inspired dishes, explore our Thelma Sanders Squash Recipe for a unique vegetable side or try our flavorful Pickled Cherry Pepper Recipe to add a tangy crunch.

If you want to add some protein on the side, our Bariatric Meatloaf Recipe can be adjusted with vegan meat alternatives to complement your meal.

Conclusion

Making vegan Chinese fried rice at home is easier than you think, and the results are incredibly satisfying. This recipe combines simple ingredients with straightforward techniques to deliver a dish that’s tasty, nutritious, and versatile.

Whether you’re cooking for yourself, family, or friends, this vegan fried rice will impress with its vibrant colors, satisfying textures, and rich flavors.

Remember, the beauty of this recipe lies in its flexibility — use whatever vegetables and plant-based proteins you love. It’s a fantastic way to reduce waste, eat healthily, and enjoy a restaurant-quality meal from your own kitchen.

Next time you crave Chinese takeout, give this vegan fried rice a try and savor every delicious bite!

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