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Takeout Style Vegan Fried Rice Recipe

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: main dishes
Keyword: fried rice, gluten free fried rice, simple fried rice, takeout style fried rice, vegan fried rice
Servings: 4 -5 servings
Author: Remy Park


  • 1 tbsp neutral oil
  • 1 small white onion minced
  • 1 large carrot finely diced
  • 3 cloves garlic minced
  • 5 cups cold day-old rice
  • 1 cup peas fresh or frozen
  • 3 green onions thinly sliced
  • 4-5 tbsp tamari
  • 2 tsp toasted sesame oil
  • 2 tsp vegetarian oyster sauce or mushroom sauce
  • 1/8 tsp white pepper
  • 1 tsp salt more to taste


  • Start by heating oil in a large pan. 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.
  • Next add garlic, peas and scallions and cook for 1-2 minutes.
  • Break up the rice using your hands and add it to the pan, tossing to sauté and break up further.
  • 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.