We cook large quantities of rice on a regular basis, and that means there are leftovers in our refrigerator many days. This amazing vegan fried rice recipe is a great way to use up that leftover rice!
It’s not the greasy, overly salty Chinese take-out fried rice, but a fresh, light version that’s not so heavy the veggies get lost.
We love this stir fry because it’s…
- Super easy to make
- Amazingly flavorful
Veggies in stir-fried rice
This is such a versatile dish because any vegetables you happen to have on-hand can be included. For this recipe, I’ve added mushrooms, carrots, green peas, onions, garlic, and cabbage.
We love to add broccoli and red bell peppers to this recipe many other of our favorite stir fries.
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Rice steamers are awesome
My rice steamer is one of the most-used appliances in my kitchen. We eat a lot of brown rice, and it’s just so easy to fill the steamer with rice and water, push the button, and walk away.
The rice never needs to be stirred and never overcooks. Easy-peasy!
How to make vegan fried rice
If using sesame seeds, place them in a dry wok and toast until lightly brown and popping. Pour into a bowl and set to the side.
Add veggie broth, onion, garlic, carrots, and mushrooms to wok. Saute over medium heat for approximately 5 minutes.
Add cabbage to veggies in the pan and saute another 3-4 minutes. If needed, use a few more tablespoons of veggie broth to keep from sticking.
Add corn and peas (after they have been thawed by running warm water over them in a strainer).
Add rice and all other seasonings– soy sauce, Hoisin sauce, turmeric, garlic powder, ground ginger, toasted sesame seeds, white pepper, and salt. If needed, use additional veggie broth.
Continue to stir fry another 4-5 minutes. Remove from heat and serve. I drizzle an Asian Vegetable and Fruit Tonkatsu sauce over the top of mine. It has no oil, but some sugar.
*Originally published May 8, 2015.
RECIPE CARD BELOW
Tips on serving rice safely from NHS
- Ideally, serve rice as soon as it has been cooked.
- If that isn’t possible, cool the rice as quickly as possible (ideally within 1 hour).
- Keep rice in the fridge for no more than 1 day until reheating.
- When you reheat any rice, always check the dish is steaming hot all the way through.
- Do not reheat rice more than once.
Other great Asian recipes
- Sweet and Sour Stir Fry
- Vegetable Stir Fry with Rice Noodles
- Veggie Udon Noodles with Sweet Ginger Sauce
- Garden Spring Rolls
How to Avoid the Arsenic in Rice
UC Davis Integrative Medicine
Here is the best way to select and prepare rice to avoid high levels of arsenic:
- When buying domestically, look for rice grown in California.
- When purchasing imported rice, choose rice from Thailand, India or China.
- Rinse thoroughly with water (this alone can remove up to 10-20 percent of arsenic).
- Boil your rice in extra water (like you prepare pasta). Use six cups of water for every cup of rice.
- After boiling your rice for 30 minutes, drain the water and return the rice to the pot then let it sit for 10 minutes. (This will remove around 35-45 percent of the arsenic.)
- Avoid calorie-dense, concentrated and processed forms of rice or products made with them, including rice flour, puffed rice, rice syrup, and rice milk.
- Check your water supply. Your drinking water can also be a source of arsenic. Ensure your water is safe to use. If in doubt, use purified water for drinking and cooking.
- Vary your rice consumption with other grains such as quinoa, millet, and buckwheat. And choose whole grain brown rice.
In the end, rice does not deserve all the negative press it receives.
Going back to the question, “Should you eat rice?” The answer is a sound yes!
Undoubtedly, brown rice (and its more colorful cousins) will always be a preferred choice over white rice. However, you may decide to eat white rice in moderation, particularly if it will help with your transition to a whole-food, plant-based diet.
- 1 Tbsp sesame seeds, Optional
- 3 Tbsp veggie broth
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup carrots, diced
- 1 cup cabbage, sliced, (Napa or regular cabbage)
- 1/2 cup frozen corn nibblets, thawed
- 1/2 cup frozen green peas, thawed
- 1/2 cup broccoli florets, (optional)
- 4 cups rice, cooked and cold, (I used Asian rice & brown rice)
- 1/3 cup soy sauce, or to taste
- 2 Tbsp Hoisin sauce (gluten-free if needed and optional for recipe)
- 1 Tbsp lemon juice
- 1 tsp turmeric
- 1 Tbsp garlic powder
- 1 tsp ground ginger
- 1/4 tsp white pepper
- salt, to taste
- Wash and slice all veggies.
- If using sesame seeds, place them in a dry wok and toast until lightly brown and popping. Pour into a bowl and set to the side.
- Add veggie broth, onion, garlic, carrots, and mushrooms to wok. Saute over medium heat for approximately 5 minutes.
- Add cabbage to veggies in the pan and saute another 3-4 minutes. If needed, use a few more tablespoons of veggie broth to keep from sticking.
- Add corn and peas (after they have been thawed by running warm water over them in a strainer).
- Add rice and all other seasonings-- soy sauce, Hoisin sauce, turmeric, garlic powder, ground ginger, toasted sesame seeds, white pepper, and salt. If needed, use additional veggie broth.
- Continue to stir fry another 4-5 minutes. Remove from heat and serve. I drizzle an Asian Vegetable and Fruit Tonkatsu sauce over the top of mine. It has no oil, but some sugar.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 231Total Fat: 3gCarbohydrates: 88gFiber: 7gProtein: 7g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.