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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 is a Chinese dish found throughout Southeast Asia. It’s often served with poached chicken. However, the rice is so tasty and satisfying all on its own. It’s made by infusing white rice with aromatics like ginger, lime, scallions, and garlic. And it makes a great side dish to any protein.
Ingredients for Vegetarian Hainanese Rice
Here’s what you need to make this fragrant Asian rice dish:
Greenonion. Also known as scallions.
Sesameoil. 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.
Limeleaves. You can find these at specialty Asian markets, they add a ton of bright, citrusy flavor to the rice.
Veggie bullion. You may also find vegan “chicken” bullion.
Pandanleafstrips. Look for these at the Asian market. They’re slightly sweet and herby.
Lemongrass. This is optional, but adds a nice zing.
Serving Hainanese Rice
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.
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! It’s an amazing, much more flavourful substitute for regular rice.
To make this dish grain free, you can substitute the rice with quinoa.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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