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.
Servings: 4 -5 servings
Ingredients
- 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
Instructions
- 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.
Notes
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.