vegan fried rice

Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add chicken, shrimp or eggs, or keep it vegan with Tofu! Easy tasty recipe! Vegan-adaptable and gluten-free.

Nasi Goreng (Indonesian Fried Rice)

crispy tofu, pan-seared chicken

oil, divided

shallots (or 1/2 an onion), chopped

garlic cloves, rough chopped

carrot (small dice!)

red bell pepper, chopped

mushrooms

beans

eggs, whisked salt (optional)

soy sauce, more to taste (see notes) Or GF Liquid Aminos

maple syrup, honey or palm sugar

sesame oil

scallions

shrimp

In an extra large skillet or wok, pan-sear your choice of protien in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.

In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender, about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.

At the same time, while veggies are cooking, whisk, salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)

Once the veggies are tender, scoot them over to one side of the pan. Add a litte more oil to the bare pan and add the rice. Turn heat up and fry for 3-4 minutes, gettin it a little crispy. Combine rice with the veggies.

Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using.  Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.

Divide among bowls and serve with some of the optional garnishes,  lime &amp; chile paste.

My husband's comment:  this is the best fried rice I've ever had.  :)  Enough said!!! I used chicken for the protein, thawed green peas, a nice dose of sambal olek, garnished with crushed peanuts.  Delicious!

I love all your veggie forward recipes- this one included. Even my kids enjoyed.

This is not nasi goreng. 
It's only that in name only. Too much garbage in this.

We loved this so much!
We've tried "fried rice"recipes before but this is the first time we've seen the direction to use left over rice. We made extra last night just so that we could try this tonight and we weren't disappointed.
The only thing we will do differently next time is chop up a chilli toss that through.
Thanks for this one!

https://content.jwplatform.com/videos/BTO0rY0J.mp4

A video on how to make Nasi Goreng (Indonesian Fried Rice) loaded up with fresh healthy veggies! Keep it vegan with Turmeric Tofu or add an egg (or chicken or shrimp!) – up to you! A fast and healthy dinner recipe the whole family will love.

 Nasi Goreng Recipe Video

Leftover brown rice becomes a healthy meal in minutes with this whole foods plant based recipe featuring frozen stir-fry vegetables and riced cauliflower. Air fried or baked tofu is a delicious addition, but see the notes below for easier options.

Ridiculously Easy Vegetable Fried Rice

tofu

soy sauce ((or coconut aminos for gluten-free))

water

sriracha sauce

garlic powder

black pepper

stir-fry vegetables

garlic (minced)

ginger root (minced)

riced cauliflower

brown rice

sesame seeds (optional)

Drain the tofu well and cut it into small cubes. Place the cubes into a bowl or large ziplock bag. Mix the soy sauce and other marinade ingredients in a small bowl and pour over the tofu. Stir gently or seal the bag and turn it until all the tofu is covered. You can let it marinate as long as you like before proceeding to the next step.

Preheat an air fryer or oven: Breville air fryer or oven 400F; other air fryers 370F. If cooking in an oven, line a baking sheet with parchment paper or silicone liner.

Drain the tofu completely, reserving the marinade. Spread the tofu on the hot air fryer basket or lined baking pan, being careful that the cubes don&#039;t overlap. Cook until medium brown, about 15 minutes in the Breville but probably less time in other air fryers. Remove immediately from the basket (it sticks as it cools) onto a plate or bowl and set aside.

Air Fried or Baked Tofu

Heat a large, deep skillet or wok that can be covered over medium heat. Add the frozen stir-fry vegetables, spread them over the pan, and add 1/8 cup water. Cover and steam for 4-6 minutes, until hot throughout and brightly covered, adding water as needed to keep pan from drying out. (Exact time depends on you vegetable blend, with those containing large pieces of broccoli or cauliflower taking longer.)

When the vegetables are hot, push them to one side of the pan and sprinkle the garlic and ginger onto the hot skillet. Cook for just a minute or two and then pour the cauliflower rice over the spices. Stir and cook until the cauliflower is thawed and warm throughout.

Add the rice to the pan, and toss well with all the vegetables. Stir in the reserved  marinade. Add the reserved tofu, stir, and cover. Cook, stirring every minute or two, until the rice is hot. Add additional soy sauce and sriracha to taste.

Sprinkle with sesame seeds and serve.

Fried Rice

<em>This vegan Kimchi Fried Rice is the perfect balance of spicy, salty, and satisfying. Plus it's packed with veggies and only takes 15 minutes to cook!</em>

Kimchi Fried Rice

green onions, sliced;

garlic,

(142 g) frozen peas

(146 g) carrots,

(215 g) kimchi*, roughly chopped

(450 g) cooked white or brown rice

tamari, liquid aminos, or soy sauce

sesame oil (optional)

Cook the Veggies: 

Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.

Add the Rice

 and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.

Serve: 

divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.

First time having kimchi and I loved this recipe - as did my meat-eating boyfriend! I used half the amount of rice, added broccoli and cooked up some tofu dumplings on the side for an easy weeknight meal. Thanks so much for this recipe! Definitely a winner.

I love the simplicity of this delicious dish! I’ve made it a few times now and it’s very satisfying while leaving the tummy feeling good! Love your recipes, thank-you! 😃

A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.

Farmers Market Fried Rice

tofu (or two eggs, whisked) Or

coconut oil (or peanut oil, olive oil,

leeks

garlic cloves, rough chopped garlic

edamame

cooked, cold, dry rice

soy sauce or GF Liquid aminos

salt and pepper

sesame seeds

In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.

In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).

Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections,  using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste.  If adding the Hondashi, stir in a little at a time. Adjust soy sauce and sesame oil, adding more if you like.

Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds.

Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.

Amazing flavor. MY family wants it weekly. I followed exact recipe with boneless chicken breast.

Super delicious as per usual! I eagerly await your email every saturday! I have everyone in my family addicted to your recipes as well!

The rice took much longer than I thought, I should of taken your suggestion to resist the urge to flip more seriously- so note to others, when you think you should flip..give it another minute!

A veggie packed fried rice recipe that you can make with whatever veggies and leftovers you have in the fridge! Toasted cashews and leftover rice are lightly pan fried with a mix of fresh and frozen veggies like carrots, onions, peas, and corn and then it&#39;s all tossed together with my savory homemade Maple Sesame Sriracha Sauce.

"Throw it all in" Vegan Fried Rice

raw cashews

coconut oil

carrots (chopped)

onion

garlic

bell pepper (chopped)

corn

peas

frozen shelled edamame

rice (leftover works best*)

cauliflower rice

tbsp

tbsp low-sodium tamari

maple syrup

kosher salt and black pepper

In a large frying pan set to medium-high heat, add the cashews and cook for 2-3 minutes until lightly toasted and golden brown. Then set aside.

Toast the Cashews

Finely chop the carrots, onions, and bell pepper. Then mince the garlic and set aside. Place the frozen edamame in a microwave-safe bowl and cover with boiling water. Stir and set aside to thaw.

Prep

In the same frying pan you used for the cashews, add the coconut oil, carrots, and onions and cook on medium-high heat for 2-3 minutes. Add the garlic, bell pepper, and a pinch of salt and pepper then cook for another 2 minutes.

Season with Everything But the Bagel seasoning and then add the corn, peas, cooked rice, and cauliflower. If you have any leftover cooked veggies in the fridge you can add those in now.

Next add the tamari, sesame oil, Sriracha, and maple syrup. Mix well and add salt and pepper to taste. I sometimes add more Sriricha or tamari to taste here too.Top with the toasted cashews and edamame and enjoy!

Cook

Vegan fried rice recipe! A keeper recipe that makes super tasty better than takeouts vegan fried rice with tofu and loads of veggies. This recipe will be your favorite once you try for its easy, ready in 30 minutes, completely plant based and perfect to satiate those sudden Chinese takeout cravings!

Vegan Fried Rice

rice (long grain like basmati or short grain rice)

tofu (8 oz

carrots

beans (finely chopped)

green peas (shelled)

onions

ginger

chili flakes

black peppercorns

salt (to taste)

green onions

soy sauce (dark

vinegar

sugar

chili sauce

peanut butter (optional)

Pick and rinse the rice grains two to three time to get rid of excess starch. Soak the rice grains in water for 30 minutes and set aside. You can use long grain or short grain rice.

After 30 minutes, drain the rice and spread on a plate for 5 minutes.

Now cook the rice with 2 cups or 2.5 cups of water using your preferred method. Let the rice cool thoroughly.

If you have cooked rice already, proceed with the below given steps for making fried rice.

Preparing Rice

Press the tofu block for 15 minutes- 20 minutes using a tofu press or a heavy object. Cut into cubes.

heat a pan with a teaspoon oil. Place the tofu cubes.

Pan fry in medium heat until the edges turn crispy and golden. Set aside.

Preparing Tofu

Heat 2 tablespoons sesame oil in a large wok. Once the oil is hot add minced ginger garlic, chili flakes. Saute in high heat for a minute.

Add chopped onions and saute for a minute.

Next add the finely chopped vegetables.

Mix and saute. Quickly add soy sauce, vinegar, hot sauce or chili flakes brown sugar and toasted sesame oil.

Mix well and saute in for 4-5 minutes.

Add sugar, salt and mix well.

Next add the pan fried tofu cubes. Mix.

Add cooked and cooled rice.

Saute in high heat for 2-3 minutes. Add chopped green onions and mix well. Serve vegan tofu fried rice immedietly.

Making Fried Rice

This recipe for Chickpea &amp; Vegetable Fried Rice uses pantry-friendly ingredients, is very versatile, and has a delicious, tangy, lime-maple sauce.

Chickpea &amp; Vegetable Fried Rice

short grain brown raw rice or 2 ½ cups cooked rice

chickpeas

For the sauce:

cornstarch

low-sodium tamari or soy sauce

rice vinegar

maple syrup,

sriracha

lime,

For the veggies:

neutral cooking oil

½ white onion, diced

broccoli florets (1 medium head broccoli)

red bell pepper (1 medium bell pepper)

Preheat

Cook the rice

Roast Chickpeas

Place the chickpeas onto a large, rimmed baking sheet in a single layer. Roast for 25 minutes.

Make the Sauce

In a medium bowl, whisk the cornstarch, and water. Add the tamari, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, garlic, and ginger. Adjust the maple syrup, and lime juice to taste. Set aside.

For the veggies

, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic, broccoli, and bell pepper. Cook for about 5 minutes, or until the onion is translucent.

Add the cooked rice to the veggies and stir to combine. Cook for about 5 minutes, or until the rice starts to turn golden brown, stirring occasionally and flattening out the rice so it cooks evenly. Add the tamari, rice vinegar, and toasted sesame oil. Mix to incorporate. Set aside.

Heat Sauce

In a medium skillet over medium-high heat, cook the sauce for about 3 minutes, or until it starts to thicken. Stir in the roasted chickpeas and mix to combine. Cook for about 1 minute more, or until the chickpeas are coated with the sauce and warmed through.

Combine

Transfer the chickpeas and sauce to the sauté pan with the rice and veggies. Cook over medium-high heat for about 2 minutes, or until warmed through.

Roasting chickpeas is brilliant and this meal comes together super fast. A hit with our whole family.  Love Nisha’s sauce as usual and always try to make a little extra to use on another dish.

Loved this chickpea recipe! Great way to get protein into our meal and the sauce was delicious and so versatile.

An easy 10-ingredient vegan fried rice with edamame & furikake seasoning. This fried rice is SO easy, SO delicious, and a weeknight dinner staple.

The Best Vegan Fried Rice

white rice

butter

soy sauce

Tbsp rice wine vinegar

Tbsp sugar

onion (about 1/2 onion)

carrots (finely chopped)

Tbsp furikake seasoning (optional, as topping)

Tbsp green onions (optional, as topping)

First, cook the rice according to package instructions....

First, cook the rice according to package instructions. You will need 3 cups of cooked white rice total. I prefer short grain/sushi rice for this recipe and have tips and tricks in the blog post on how to cook rice, but any rice works. If using short grain/sushi rice it is 1 1/2 cups of uncooked rice & 2 cups water needed for this amount of cooked rice. If using a different rice, follow package instructions. The rice can also be made the day before and is actually better if cold and refrigerated!

Once the rice is has been cooked, prep...

Once the rice is has been cooked, prep the rest of the ingredients. First, chop all the vegetables including the carrots and onions and set aside the peas and edamame. Then, whisk together the soy sauce, rice wine vinegar, and sugar to form a thin sauce.

Next, add the vegan butter to a wok...

Next, add the vegan butter to a wok and turn on the heat. Once the butter has melted and the wok is hot, add in the onion and cook for 2 minutes on high heat until translucent. Then, add in the rest of the vegetables (edamame, peas, carrots), and cook another 2 minutes.

Next, add in the stir fry sauce and...

Next, add in the stir fry sauce and cooked white rice and stir fry for another 2-3 minutes . Make sure to stir to evenly mix in the sauce and break up any rice clumps that may form.

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Top 22 vegan fried rice recipes from across the web

The most viewed vegan fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nasi Goreng (Indonesian Fried Rice)

Ridiculously Easy Vegetable Fried R...

Kimchi Fried Rice

Farmers Market Fried Rice

"Throw it all in" Vegan Fried Rice

Vegan Fried Rice

Chickpea &amp; Vegetable Fried Rice

The Best Vegan Fried Rice

Vegan Takeout-Style Fried Rice

Vegan Fried Rice

Vegan Fried Rice with Tofu {vegan, ...

Vegan burnt garlic mushroom fried r...

Healthy Fried Brown Rice (Vegan)

Brussels Sprouts Fried Rice

Curry Fried Rice with Scrambled Tof...

Easy Vegan Fried Rice

Nigerian Fried Rice Recipe with Bak...

Veggie-Packed Vegan Fried Rice

Vegan Fried Rice

Mushroom Fried Rice

Rainbow Veggie Fried Rice

Pineapple Fried Rice

The most viewed vegan fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chickpea & Vegetable Fried Rice