This takeout-style Vegan Fried Rice is packed with colorful veggies like carrots, peas, and onions and happens to be totally vegan and gluten-free—the ideal fast weeknight dinner.

What Makes This Recipe Great

I love fried rice, but when you order in, it can come loaded with processed oils, sugars, and often eggs. Basically, it’s not vegan and not super healthy.

So I made this quick and easy vegan fried rice recipe to mimic your favorite Chinese take-out without the mystery ingredients. The resulting dish is everything you love about fried rice but is completely gluten-free and vegan.

Ingredients Notes

Here’s what you need for this veggie-packed vegan fried rice:

• Oil. You can use avocado or another neutral-flavored oil. You can also use vegan butter if preferred. 
• Vegetables. I make this fried rice with onions, peas, and carrots.
• Rice. Make sure to use day-old cooked rice, which is dryer and will crisp up in the skillet. Leftover rice is crucial in this recipe. 
• Tamari. This is gluten-free soy sauce. You can use regular soy sauce if you’re not avoiding gluten. Coconut aminos will also work. 
• Toasted sesame oil. This has a strong flavor, so a little goes a long way.
• Oyster or mushroom sauce. Make sure it’s vegetarian!

Swaps and Add-Ins

If you’d like to mix up the ingredients in this dish, it’s easy enough. You can add other kinds of veggies, such as:

• Bell peppers
• Mushrooms
• Asparagus
• Green beans
• Snow peas
• Broccoli
• Leeks
• Green onion

You can also add some spice with crushed red pepper flakes or hot sauce. If you’re looking for some extra protein, you can dice up some extra-firm tofu and add it to the pan as well. 

Step-by-Step Instructions

1. Start by heating oil in a large skillet over medium-high heat. Once sizzling, add carrots to the pan and sauté for 2-3 minutes, then add onion and cook for another 2-3 minutes, until fragrant and translucent.
2. Next, add garlic, peas, and scallions and cook for 1-2 minutes.
3. Break up the rice using your hands and add it to the pan, tossing to sauté and break up further.
4. Add tamari, sesame oil, and oyster sauce and toss to incorporate into the rice. Season with salt to taste and white pepper to finish.

Expert Tips

• For making fried rice, long-grain rice, such as Jasmine rice or Basmati rice, is preferred because it stays separate and fluffy when cooked, making it ideal for stir-frying. You can also use brown rice for this recipe if preferred. Just make sure it’s a day old. 
• To spice up this recipe, you can add some spice with crushed red pepper flakes or hot sauce.
•  If you’re looking for some extra protein, you can dice up some extra-firm tofu and add it to the pan as well. 

Serving Tips

• Serve warm as a side or as a main dish. 

Storage Tips

• Store leftovers in an airtight container in the fridge for up to four days. You can reheat it on the stove or in the microwave to serve.
• To freeze, ​​cool the rice, portion it into freezer-safe containers, and store it in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen. 

More Vegan Weeknight Meals

Spicy Cold Korean Noodles (Bibim Guksu)

Quinoa Fried “Rice”

Crunchy Tofu Fingers with Creamy Gochujang Sauce

Shanghai Style Rice Cake Stir Fry

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!