Vegan Fried Rice

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Vegan fried rice made tasty with ingredients like miso paste and sesame seeds. This recipe is totally egg-free and full of vegetables.

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• Ingredients
• Instructions
• Variations
• Recipe
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Fried rice was one of the very first dishes my husband and I learned to make as a married couple. Back then, we used his mother's recipe and ate it at least once a week. That recipe contained eggs and either shrimp or chicken, so we've definitely modified it since then.

Our new revamped vegetable fried rice contains a TON of veggies - peas, corn, carrots, broccoli, and cauliflower. As a kid, I couldn't stand cauliflower unless it was covered in cheese. Now, I add into like...everything. Sloppy joes, bolognese, soup...I just love the crisp and tender texture of cauliflower.

White rice is my preference in this recipe, but feel free to use brown rice. I personally don't mind brown rice, but it's not my favorite.

White rice has a bad reputation, but if you really research and dig into the facts, there really is not a huge difference in health compared to brown rice. In fact, brown rice has a higher level of arsenic than white rice. So, do with that info what you will and choose whichever rice you love!

Ingredients

• 3 cups leftover rice (chilled)
• 1 tablespoon sesame seeds
• 2 teaspoons oil (or 2-3 tablespoon of water) for sautéing
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 large chopped carrot
• ½ cup frozen peas
• ½ cup frozen corn

Unlike the original fried rice recipe we loved so much, we'll be making a special sauce for this veggie fried rice. This is primarily because we'll be using miso paste, which is really thick so turning it into a sauce will help distribute those tasty flavors.

My mom made fried rice with miso paste when we visited her house recently, and omg, I will never make fried rice without it again.

Sauce Ingredients

• 2 tablespoons water
• 1.5 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 teaspoons brown rice vinegar
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• ¼ teaspoon ginger
• pepper to taste

Instructions

1. Cook the rice ahead of time (preferably a day before) according to the package instructions. I love to make my rice in the Instant Pot! Chill in the fridge.
2. Heat a large skillet to medium heat and toast the sesame seeds a bit (about 3 minutes or so, stirring a few times.)
3. Add the broccoli, cauliflower, and carrots to the skillet along with 2 teaspoons of oil or 2-3 tablespoon of water. Saute the vegetables until fork-tender.
4. In the meantime, mix all of the sauce ingredients together in a bowl.
5. Add the peas, corn, and rice to the skillet. Mix in the sauce.
6. Cook until the rice is tender and hot, about 10 minutes, stirring frequently. Drizzle with sesame oil if desired!
7. Garnish your fried rice with additional sesame seeds, or green onions, or serve as is!

The sauce can be prepared ahead of time, along with the rice, to save some time in the kitchen. Fried rice also reheats well, so you can always make the entire dish on a Sunday to enjoy for lunch or dinner during the week. Time is precious, especially in the evening!

Variations

The awesome thing about veg fried rice is that you can easily customize it to your preferences!

• Throw in some crispy tofu for some added protein and deliciousness!
• If you don't have miso paste, no worries - leave it out and add more soy sauce.
• You can make this recipe soy-free by using coconut aminos or liquid aminos.
• Feel free to substitute with any of your favorite vegetables.
• Add a pinch of chili flakes or a drizzle of chili oil for a spicy kick.

Try next: Tofu Stir Fry with Teriyaki Sauce

Recipe