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overhead shot of bowls filled with vegan fried rice with wooden spoon and brown sauce
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4.72 from 14 votes

Veggie Fried Rice

This oil-free veggie fried rice is a healthy, flavorful meal loaded with fresh vegetables and perfect for a quick and easy dinner. Enjoy a nutritious, low-fat dish that’s packed with vitamins and customizable to suit your favorite ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Stir Fries
Cuisine: Chinese
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 231kcal
Author: Terri Edwards

Ingredients

  • 1 tablespoon sesame seeds optional
  • 3 tablespoons 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 low-sodium soy sauce or to taste
  • 2 tablespoons Hoisin sauce gluten-free if needed and optional for recipe
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric
  • 1 tablespoon garlic powder
  • 1 teaspoon ground ginger
  • salt & pepper to taste
US Customary - Metric

Instructions

  • The key to this recipe is having leftover rice on-hand in your refrigerator. It’s important that the rice is cold, so you’ll need to either plan ahead or be like me and nearly always have rice leftover from other meals waiting to be used up. See different rice cooking methods in the article above.
  • Begin preparation by chopping and dicing the vegetables for this recipe. There are SO many to choose from. For this recipe, I've added mushrooms, carrots, green peas, corn, onions, garlic, broccoli, and cabbage.
  • 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 a few tablespoons of veggie broth, onion, garlic, carrots, and mushrooms to the pan. This can be a wok or large skillet with lots of room. Saute over medium heat for approximately 5 minutes.
  • Add cabbage and broccoli 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 colander).
  • 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 3-4 minutes as the flavors of the seasonings begin to combine with the vegetables and rice.
  • When serving, I drizzle Asian Vegetable and Fruit Tonkatsu Sauce over the top of mine. It has no oil but does have sugar.

Video

Notes

Tips & Substitutions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
  • Long Grain- Always use long grain rice because it holds its shape best.
  • Cold Rice- Make sure your rice is cold because warm rice will become mushy when stirring.
  • Add Flavor- You can enhance the flavor by using ingredients like soy sauce, tamari, garlic, ginger, and a splash of lime juice. Nutritional yeast or sesame seeds can also add extra depth and a savory taste.
  • Gluten-Free Version- To make this GF, use tamari instead of soy sauce.
  • Storage- This will keep in an airtight container in the refrigerator for up to 5-7 days.

Nutrition

Calories: 231kcal | Carbohydrates: 88g | Protein: 7g | Fat: 3g | Fiber: 7g