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    Home > Recipes > Gluten-Free Vegan Recipes

    Easy Vegan Fried Rice Recipe

    Updated: Jun 11, 2024 | Published: Aug 1, 2020 | by Amanda | 2 Comments

    Skip to Recipe

    Round up those random vegetables from the crisper and get dinner on the table in fifteen-minutes with a comforting vegan fried rice bowl.

    Perfect for mid-week meals, this savoury rice is flavourful and packed with textures. PLUS, it's super versatile so you can get creative and make it your own. Serve your rice on its own or with  homemade vegan kimchi  or tofu yakitori.

    A table setting with fried rice in bowls.
    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • How To Make Vegan Fried Rice
    • Tips to Making the Perfect Fried Rice
    • FAQs
    • Make This Recipe
    • Leave a Comment

    Why This Recipe Works

    Fried rice is one of those universally loved dishes that most of us have a version of. My Mum made hers with eggs and peas while others I've tried had Chinese sausage or bacon. That was BIWV (before I went vegan).

    This vegan fried rice is a mid-week favourite around here. It's such a handy back-pocket recipe.

    • Fried rice is a great way to use up vegetables.
    • It's completely adaptable to your taste.
    • This handy dinner is ready in 15-minutes.
    • It's naturally gluten-free and
    • this rice has added protein with our "eggy" silken tofu.

    Ingredients & Substitutions

    Silky tofu and kala namak. The secret ingredient to making this vegan fried rice taste "not-vegan" is silky tofu with kala namak (or kamal namak) stirred through. Kala namak is Indian black salt and has a high sulphur content giving it a really eggy quality. You can read more about it in my How To Stock A Vegan Pantry post.

    Vegetables. I've used fresh vegetables here - other than my peas - but frozen will save you even more time! Today I've used a combination of finely sliced cauliflower and broccoli, diced carrots, peas and spring onions. Choosing vegetables with a similar cook time works best here.

    How To Make Vegan Fried Rice

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    Step 1.

    Sauté flavour base – Start your vegan fried rice by sautéing the French shallot (or onion), garlic and ginger

    Add the Chinese rice wine - cook it for around 30 seconds

    Two food images showing vegetables frying in a pan.

    Step 2.

    Add the vegetables - cook for 2 minutes

    Step 3.

    Add cooked cold rice, soy sauce and sesame oil

    Two food images with fried rice cooking in a pan.

    Step 4.

    Create a well in the middle of the rice and add the silken tofu - stir it in to combine

    Add the spring onions (scallions) and toss it all together and serve.

    Tips to Making the Perfect Fried Rice

    Honestly, making fried rice couldn't be easier.

    1. Like regular fried rice, vegan fried rice is best with rice cooked at least the day before. Older rice is dryer and reduces the chance of you ending up with goopy fried rice. Rice cooked the day before is good but rice that is two or three days old is best. Cook a batch as part of your food-prep on a Sunday. It will be perfect by Tuesday. I cooked up 2 cups of uncooked rice and had enough for dinner that night plus the 4 cups for this dish.
    2. Long grain rice works best in fried rice but medium grain, basmati and jasmine work too. You can even use brown rice. I've used medium grain here because that's what I had in the pantry.
    3. Do your mise en plus - that's chef speak for measuring out your ingredients and chopping the vegetables ready to go.
    4. Use a good seasoned pan and get it hot!
    5. Keep it moving.
    Fried rice in a bowl.

    FAQs

    Do I need a wok to make fried rice?

    Nope. I use my cast iron skillet all the time. Your pan just needs to be able to tolerate high heat.

    I don't have kala namak. Do I need it?

    No worries - add the tofu for its silky texture, it just won't be "eggy". I would highly recommend finding kala namak. It is available at health food stores or Indian grocers.

    I don't have cold cooked rice, can I still make fried rice?

    Totally! We are talking perfect world scenarios here where cold rice cooked a few days earlier is best. If you don't have cold rice you can cook up some rice and fry it up on the same day- it will have a wetter texture but it will still be delicious. Cook up your rice, allow it to cool and pop it in the fridge if you have time.

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Vegan Fried Rice Recipe

    With a rainbow of vegetables, fresh ginger and silky tofu this vegan fried rice recipe is easy to throw together and something the whole family will love.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course | Side Dish
    Cuisine: Chinese
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6
    Calories: 249kcal
    Author: Amanda Logan

    Ingredients 

    • 220 grams silken tofu that's 1 x 300g packet, drained
    • ½ teaspoon kala namak
    • 2 tablespoon peanut oil or vegetable oil, divided
    • 1 French shallot peeled and finely sliced; or ¼ of an onion
    • 1 tablespoon ginger finely grated
    • 2 cloves garlic minced
    • 1 tablespoon Chinese rice wine
    • ½ cup frozen peas
    • 1 carrot peeled and diced
    • ¾ cup broccoli thinly sliced
    • ¾ cup cauliflower thinly sliced
    • 4 cups cooked rice
    • 2 tablespoon soy sauce or tamari
    • 2 teaspoon sesame oil
    • 2-3 scallions finely cut on the bias/angle
    • ½ teaspoon chilli flakes (optional)
    • ¼ cup kimchi optional

    Instructions

    • Drain the silken tofu and transfer it to a bowl. Add the kala namak and stir it through. Set aside.
    • Heat the peanut or vegetable oil in a wok or skillet over high heat until smoking
    • Add the French shallot, garlic and ginger and cook for a minute.
    • Add the Chinese rice wine and cook for another 30-seconds. Keep everything moving.
    • Add your vegetables and cook for 2-minutes.
    • Add in the cold rice and break it up with a spoon if needed. Add the soy sauce and sesame oil and stir well.
    • Make a well in the middle of the rice and add the silken tofu. Stir it through and add the sliced spring onions (scallions).
    • Season with a touch of salt if needed and add chilli flakes (completely optional)
    • Remove from the heat and serve with kimchi or on its own.
    Prevent your screen from going dark

    Notes

    1. Make fried rice with rice cooked at least the day before. Older rice is dryer and reduces the chance of you ending up with goopy fried rice. Rice cooked the day before is good but rice that is two or three days old is best. Make cooking a batch a part of your food-prepping on a Sunday. It will be perfect by Tuesday.
    2. Long grain rice works best in fried rice but medium grain, basmati and jasmine work too. You can even use brown rice. I've used medium grain here because that's what I had in the pantry.
    3. Do your mise en plus - that's chef talk for measuring out your ingredients and chopping the vegetables ready to go.
    4. Use a good seasoned pan and get it hot!
    5. Keep it moving.

    Nutrition

    Calories: 249kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 549mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1902IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    Bowls of vegan fried rice on a table
    « Vegan Stuffed Sweet Potatoes
    Pudina Chutney | Indian Mint Chutney »

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Indian says

      September 04, 2020 at 4:02 am

      It's called kala namak. Kala meaning black and namak meaning salt in hindi

      Reply
      • Amanda says

        September 04, 2020 at 8:50 am

        And I know this. I have no idea why I wrote kama...I even wrote it on another page! I am a goose. Thank you for pointing it out. I have a brand in Australia that has Kamal Namak on the label - it is black salt, but do you think it is the same thing? Is it known by any other name, that you know of? I'd love your advice. Thanks again.

        Reply
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