Gluten-Free Vegan Recipes / Vegan Mains

Vegan Fried Rice Recipe

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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 is the perfect way to use up all those vegetables, is super easy AND thanks to a secret ingredient has the silkiness of the egg versions.

Round up those random vegetables from the crisper and let’s get dinner on the table in fifteen-minutes.

Bowls of fried rice on a table

This quick and easy vegan fried rice is one of those perfect mid-week meals that all the family will love. PLUS, it’s super versatile so you can get creative and make it your own. 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.

My secret ingredient to making this vegan rice taste not-vegan is silky tofu with kama namak (or kamal namak) stirred through. Kama 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.

overhead image of fried rice ingredients

Tips to Making the Perfect Fried Rice

  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. 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.

Honestly, making fried rice couldn’t be easier.

  • Sauté flavour base – Start by sautéing the French shallot (or onion), garlic and ginger
  • Add the Chinese rice wine – cook it for around 30 seconds
  • Add the vegetables – cook for 2 minutes
  • Add cooked cold rice, soy sauce and sesame oil
  • 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 immediately!
Bowls of vegan fried rice

Faqs

Do I need a wok?

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 kama 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 kama 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.

Serve this rice on it’s own or with my easy kimchi with cabbage, tofu yakitori or my spicy vegan mapo tofu. Enjoy, x.

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.
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Course: Main Course | Side Dish
Cuisine: Chinese
Keyword: Vegan Fried Rice
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 249kcal
Author: Amanda Logan

Ingredients 

  • 220 grams silken tofu that's 1 x 300g packet, drained
  • ½ tsp kama namak
  • 2 tbsp peanut oil or vegetable oil, divided
  • 1 French shallot peeled and finely sliced; or ¼ of an onion
  • 1 tbsp ginger finely grated
  • 2 cloves garlic minced
  • 1 tbsp 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 tbsp soy sauce or tamari
  • 2 tsp sesame oil
  • 2-3 scallions finely cut on the bias/angle
  • ½ tsp chilli flakes (optional)
  • ¼ cup kimchi optional

Instructions

  • Drain the silken tofu and transfer it to a bowl. Add the kama 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.

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 this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
Bowls of vegan fried rice on a table

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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