vegetarian fried rice

Fried Rice from Delish.com is the best thing to make with your leftover rice.

Fried Rice

eggs

Kosher salt

carrots, diced

green onions, thinly sliced, white and green parts divided

garlic,

tbsp. ginger

c. cooked long grain rice (preferably leftover)

c. frozen peas

tbsp. low-sodium soy sauce

What type of rice do you use for fried rice?

My husband made this last week it was amazing!  This is definitely a weekly dish. No need for meat at all, it’s perfect . He adds sesame seeds and mushrooms. Thank you for this staple !

Easy simple to the point thank you cake out great .. oyster sauce and fish sauce for more flavor

Had this with General Tso Chicken and was great. We excluded the peas as we didn’t have any and I didn’t mind. Also did not have white rice only instant brown but turned out great. My 11 month old hates scrambled eggs but ate this. I cooked the rice and put on baking sheet in shallow layer and let sit for 2 hours in the fridge while I prepared everything else for dinner.

thank you! there was the recipe and the information to make it, good stuff

I’ve tried so many recipes and this one really nailed it. What made the biggest difference was cooking the egg by itself and then adding it back. 
I added some pork belly and edamame beans— I could eat this all day every day!!

I made this fried rice yesterday. It was “okay”. Would I make it again?,  I really do t know. I will continue looking around for a different recipe. Thank you for sharing.

https://streaming.hearstdigitalstudios.com/46c3485e-8fc2-423d-80c8-1e3134532db1/video_rover_16x9_1080p_hd_1584155930_99562.mp4

Fried Rice Is A Pantry Staple For A Reason

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

sesame oil

salt and pepper

scallions

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!

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)

peas

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.

Remove the fried rice from the heat and...

Remove the fried rice from the heat and serve immediately. Top with furikake seasoning or sliced green onions for extra flavor. Enjoy!

Kimchi fried rice is on another level. Made without meat, this dish is bursting with flavor and is perfect for customizing.

Kimchi Fried Rice

Tbsp oil

white onion (about ½ onion)

garlic (minced)

kimchi (200 g)

veggies (such as frozen peas, carrots, and/or corn)

rice (cooled, 200 g)

Tbsp kimchi juice (30 mL)

Tbsp soy sauce (30 mL)

½ tsp toasted sesame oil (2 mL)

Flavor: In a large wok, heat oil or butter over medium/high. Add onion and garlic, cooking until soft and fragrant, about 3 minutes. Add kimchi and veggies, cooking until veggies are cooked through.

Rice: Add rice and kimchi juice, stirring to evenly coat. Continue cooking until rice is warm.

Egg: Make a hole in the middle of the rice so you can see the bottom of the pan. Crack eggs into the hole and cook them until scrambled, then stir to evenly combine with the rice.

Serve: Stir in soy sauce and sesame oil. Serve warm.

Say goodbye to takeout—this easy, vegetarian fried rice recipe is bursting with flavor thanks to ginger, honey, and edamame.

Cauliflower Fried Rice

cauliflower

vegetable oil

orange pepper,

scallion, thinly sliced

ginger,

tsp. chili garlic paste

honey

c. frozen peas, thawed

c. frozen edamame, thawed

Lime wedges,

Cut the
cauliflower into florets, discarding the tough inner core and leaves. Working
in batches, transfer the cauliflower to the bowl of a food processor. Pulse
until the cauliflower resembles rice, about 15 seconds (be careful not to
over-process or cauliflower will get mushy). Set aside, then repeat with the
remaining cauliflower (you should have about 4 cups of cauliflower).Heat 1 tablespoon oil
in a large cast-iron skillet over medium-high heat. Add the pepper, the white
parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the
cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.Meanwhile, in a
small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a
separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one
side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling
until cooked, 2 minutes.Remove skillet
from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly
sliced scallion greens and lime wedges.

This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!

Vegan Fried Rice with Tofu {vegan, gluten-free}

firm tofu

nutritional yeast

black pepper

basmati rice (dry)

peas (frozen)

carrots (fresh,

corn kernels (sliced from cob)

soy sauce, gluten-free variety if needed

Sriracha

First start by getting your tofu ready. Dry it with a paper towel and cut into little squares.&nbsp;

In a medium bowl, mix together the tofu cubes with nutritional yeast and black pepper. Mash up with a fork. Set aside.

In a small bowl,, mix together soy sauce and Sriracha. Set aside.

Now over medium heat add some olive oil to your pan. Add in your garlic and cook for two minutes. Now add in the peas, carrots, and corn. Cook until they are soft - 5-7 minutes.

Add the rice to the pan, and mix everything together.

Add in the sriracha-soy sauce and tofu.&nbsp;

Stir well and let simmer on low for about 5 minutes, allowing bottom of rice to get slightly crunchy. Then take off and serve. Enjoy!

Serve and enjoy!&nbsp;

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

Edamame Fried Rice

brown rice

tbsp Smart Balance oil

onion (chopped)

garlic (diced)

carrots

cooking spray

ready-to-eat shelled edamame

salt and fresh pepper

Whisk eggs and egg whites, season with salt and pepper.

In a hot wok, spray a little oil and cook the eggs.

When cooked, remove from pan and set aside.

Let the wok get really hot.

Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn.

Add brown rice and stir well a few minutes to heat through.

Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.

This leek and pea fried rice recipe is comfort in a bowl.

Leek and Pea Fried Rice

4 eggs, beaten

tablespoons canola oil

2 leeks, thinly sliced (white and light green parts only)

1/2 yellow onion, finely chopped

cloves garlic, minced

minced

cup peas

salt & pepper

cups cooked brown rice (preferably a day old)

of rice wine vinegar

sriracha sauce

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add the eggs and scramble them till they are just done. Remove eggs to a bowl and wipe out the skillet. 

Add the oil to the same skillet and...

Add the oil to the same skillet and heat again over medium-high heat. Add the leeks, onion, garlic, and ginger and sauté for 3 to 4 minutes, or until the onion is translucent. 

Add the peas with a sprinkle of salt...

Add the peas with a sprinkle of salt and pepper and cook for an additional minute. 

Add the rice, eggs, vinegar, and soy sauce...

Add the rice, eggs, vinegar, and soy sauce to the skillet and stir to combine. 

Let the rice cook for 5 to 6...

Let the rice cook for 5 to 6 minutes, without stirring, to let the bottom crisp. 

Remove pan from heat and stir to bring...

Remove pan from heat and stir to bring the crisped rice up from the bottom of the pan.

Serve with a garnish of sriracha and green...

Serve with a garnish of sriracha and green onions.

Spice up your vegetarian fried rice with this easy recipe and feel free to mix things up with different veg

Spicy vegetable egg fried rice

basmati rice rice

garlic

sunflower oil

Chinese cabbage

spring onions

frozen peas

If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.

Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.

Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

This healthy vegetable-packed stir-fried rice recipe is highly adaptable, allowing you to use whatever rice or vegetables are at hand.

Vegetable Stir-Fried Rice

vegetable oil ((divided))

broccoli

cabbage

zucchini

½ cup thinly sliced bell pepper

edamame or peas

eggs ((beaten))

Salt and pepper ((to taste))

rice

ginger

¼ cup low-sodium soy sauce ((or 3 tablespoons regular soy sauce

sesame oil ((regular

Stir fry the vegetables

Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil, and then add the broccoli, carrots, cabbage, zucchini, peppers, and edamame. Stir often until the vegetables are crisp-tender, about 4 minutes. Remove them to a plate and set aside.

Scramble the eggs

Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the beaten eggs and scramble quickly, just about 1 minute in all, sliding them out onto the plate with the vegetables when they are just cooked through.

Finish stir frying the rice and vegetables.

Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice and stir-fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add ginger and the garlic and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions, then dump in the cooked vegetables and eggs and cook until everything is well combined and hot and the vegetables are just tender, about 3 minutes, stirring often.

Garnish and serve

Garnish with the additional scallions and serve right away, passing soy sauce on the side for those who want a bit more.

Mushroom Fried Rice recipe is budget-friendly and super quick to make. It&#39;s a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes! 

Mushroom Fried Rice

(80 grams) raw cashew nuts ((omit to make nut-free))

onions

celery (, diced)

large bell pepper (, diced)

(320 grams) sliced

(450 grams) cold cooked rice

(60 mls) soy sauce

Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.

Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften.

Top 12 vegetarian fried rice recipes from across the web

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

Top Tags

Fried Rice

Farmers Market Fried Rice

The Best Vegan Fried Rice

Kimchi Fried Rice

Cauliflower Fried Rice

Vegan Fried Rice with Tofu {vegan, ...

Edamame Fried Rice

Leek and Pea Fried Rice

Spicy vegetable egg fried rice

Vegetable Stir-Fried Rice

Mushroom Fried Rice

Thai Vegetable Fried Rice with Cash...

Top 12 vegetarian fried rice recipes from across the web

The most viewed vegetarian 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

Fried Rice

Farmers Market Fried Rice

The Best Vegan Fried Rice

Kimchi Fried Rice

Cauliflower Fried Rice

Vegan Fried Rice with Tofu {vegan, ...

Edamame Fried Rice

Leek and Pea Fried Rice

Spicy vegetable egg fried rice

Vegetable Stir-Fried Rice

Mushroom Fried Rice

Thai Vegetable Fried Rice with Cash...

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