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This vegetarian Hainanese Rice is a delicious and fragrant side dish made with ginger, scallions, sesame oil, and lime leaves. This recipe is gluten-free and vegan, with a grain-free option!
What is Hainanese Rice?
Hainanese rice, Hainanese Chicken Rice, or Hainan Chicken Rice, is a Chinese dish found throughout South-east Asia. In this dish, the rice is typically sautéed in chicken fat and juices, ginger, and garlic. Then, the fragrant rice is cooked with chicken broth, ginger, lime, spring onions, and pandan leaves, resulting in a tasty and aromatic dish. The original version typically includes poached or steamed chicken served on top of the rice, along with a dipping sauce like sweet chili sauce or ginger sauce/paste.
However, the rice is so tasty and satisfying all on its own, and it makes a great side dish to any protein. Today, I adapted a classic Hainanese chicken rice recipe to be vegetarian and vegan but just as delicious as your favorite family recipe!
What Makes This Recipe Great
If you’ve never tried Hainanese rice, you’re in for the most delicious treat. It’s a beloved comfort food dish that originated in the Hainan province in China but is popular throughout Asia, including Malaysia, Thailand, Singapore, and now worldwide (thanks to Anthony Bourdain)! Because it’s a staple in Chinese cuisine, you’ll often find it on the menu at Chinese restaurants. However, making it at home is super easy!
While it normally contains chicken, in typical Remy fashion, I vegan-ized this classic dish, and it turned out just as delicious as the original! It’s fragrant and flavorful and absolutely perfect on its own or as a side dish. It’s one of my favourite meals, and if this is your first time trying it, I hope it becomes one of yours too!
Some ingredients may be hard to find at your local grocery store, so check your Asian markets first.
Ingredient Notes
Here’s what you need to make this fragrant Hainanese rice dish:
- Green onion. Also known as scallions.
- Sesame oil. I love the nuttier flavor of toasted sesame oil, which is easy to find at most grocery stores.
- Garlic. I recommend using fresh garlic over garlic powder.
- Ginger. It’s easy to mince ginger by grating on a Microplane!
- Rice. Use long-grain jasmine rice.
- Lime leaves. You can find these at specialty Asian markets, they add a ton of bright, citrusy flavor to the rice.
- Veggie boullion. You may also find vegan “chicken” boullion.
- Pandan leaf strips. Look for these in the Asian market. They’re slightly sweet and herby.
- Lemongrass. This is optional but adds a nice zing.
- Cold water
- Garnish with green onions, fresh cucumber slices, a squeeze of lime juice, vegan protein of choice, and dipping sauce like chilli sauce if desired.
Step-by-Step Instructions
- Start by preparing your green onion stalks. Remove the roots and then thinly slice the white stems. Using a mortar and pestle, smash your green onion stalks with salt until a paste forms.
- In a saucepan over medium heat, add neutral oil and sesame oil. Add your smashed green onion paste to the hot oil and sauté for a minute, stirring constantly.
- Next, add garlic and ginger and sauté for another minute. If using lemongrass, you’ll want to add it at this stage as well.
- Add your rice and lime leaves and cook for 2-3 minutes, stirring so that the rice is nicely coated.
- Next, add your bouillon and stir to incorporate before adding water to the pan. Toss in pandan leaves and bring the entire mixture to a simmer.
- You can finish your rice in the pan by simmering on low heat with a lid partly on, but I like to transfer everything into a rice cooker to finish my rice.
- Once cooked, remove all of the leaves and fluff the rice. To serve, I like to pack it in a bowl, flip it upside down on a plate, and garnish it with cucumbers and green onion.
Secrets to Success
- This dish is traditionally enjoyed with Hainanese chicken, which you can substitute for tofu or vegan chicken of choice. Alternatively, enjoy as is or as a side with whatever meal you’re eating! The end result is an amazing, much more flavourful substitute for regular rice.
- To make this Hainanese rice dish grain-free, you can substitute the rice with quinoa.
- Instead of chicken stock, you can substitute vegan “chicken” bouillon or vegetable bouillon.
- Because you don’t need to boil a whole chicken, the cooking process and cooking time are much quicker than the traditional method. Plus, you’ll only need a skillet and a rice cooker (if desired). No large pot or multiple pans are required.
Serving Tips
You can serve this aromatic rice on its own with toppings. I like to serve the rice with chili crisp, freshly sliced cucumbers (a Hainainese classic), and thinly sliced scallion greens.
To add some protein to the dish, try Taiwanese Tofu “Pork Chops,” Tofu Satay, Tempeh, or vegan chicken.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat, and if needed, use a little veggie broth or water to fluff up your Hainanese rice.
Recipe FAQs
It’s aromatic, bright, and flavorful. Unlike plain white rice, it has an amazing depth of flavor but is subtle and not overpowering.
More Rice Recipes
Vegan Zongzi 粽子 (Sticky Rice Dumplings)
Holiday Harvest Rice (vegan, gluten free)
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Easy Vegetarian Hainanese “Chicken” Rice Recipe
Ingredients
- 5 green onion stalks finely sliced
- 1 tsp salt
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 3 cloves garlic minced
- 2 tsp fresh ginger minced or grated
- 2 cups jasmine rice washed and drained*
- 2-3 lime leaves
- 1 1/2 tsp veggie bouillon or use vegan “chicken” bouillon”
- 2 cups water
- 2 pandan leaf strips
- 1 tbsp finely minced lemongrass stalk optional
- To serve
- protein of choice like vegan chicken or tofu
- fresh cucumbers thinly sliced
- green onion diagonally sliced
- chili crisp
Instructions
- Start by preparing your green onion stalks. Remove the roots and then thinly slice the white stems. Using a mortar and pestle, smash your green onion stalks with salt until a paste forms.
- In a saucepan over medium heat, add neutral oil and sesame oil. Once hot, add your smashed green onion paste and sauté for a minute, stirring constantly.
- Next add garlic and ginger and sauté for another minute. If using lemongrass, you'll want to add it at this stage as well.
- Add your rice and lime leaves and cook for 2-3 minutes, stirring so that the rice is nicely coated.
- Next add your bouillon and stir to incorporate before adding water to the pan. Toss in pandan leaves and bring the entire mixture to a simmer.
- You can finish your rice in the pan by simmering on low heat with a lid partly on, but I like to transfer everything into a rice cooker to finish my rice.
- Once cooked, remove all of the leaves and fluff the rice. To serve, I like to pack it in a bowl, flip it upside down on a plate and garnish with cucumbers and green onion.
Notes
Secrets to Success
- This dish is traditionally enjoyed with Hainanese chicken, which you can substitute for tofu or vegan chicken of choice. Alternatively, enjoy as is or as a side with whatever meal you’re eating! The end result is an amazing, much more flavourful substitute for regular rice.
- To make this dish grain-free, you can substitute the rice with quinoa.
- Instead of chicken stock, you can substitute vegan “chicken” bouillon or vegetable bouillon.
- Because you don’t need to boil a whole chicken, the cooking process and cooking time are much quicker than the traditional method. Plus, you’ll only need a skillet and a rice cooker (if desired). No large pot or multiple pans are required.
Serving Tips
You can serve this aromatic rice on its own with toppings. I like to serve the rice with chili crisp, freshly sliced cucumbers (a Hainainese classic), and thinly sliced scallion greens. To add some protein to the dish, try Taiwanese Tofu “Pork Chops,” Tofu Satay, Tempeh, or vegan chicken.Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat, and if needed, use a little veggie broth or water to fluff up the rice.Nutrition information is automatically calculated, so should only be used as an approximation.