This quick and easy vegan vegetable fried rice recipe is simple to make and full of flavor. It’s a family favorite and a healthy alternative to takeout.
This vegan vegetable fried rice swaps heavy oils and greasy takeout for a colorful, veggie-packed meal you can make at home. The secret is using chilled rice and adding the sauce at the end so the rice stays fluffy instead of soggy.
Some evenings get away from you and dinner needs to be fast and satisfying. I usually cook brown rice ahead of time, which makes this stir-fry a perfect quick meal. Use whatever vegetables you like or have on hand—this recipe is very flexible.
The Secret to Perfect Vegan Fried Rice
- Use rice that has been cooked and thoroughly chilled—cold rice fries better and stays separate.
- Brown rice works well for a nuttier flavor and added fiber, but use jasmine, long-grain, or your favorite rice if you prefer.
- Cook vegetables in stages so everything finishes evenly and retains some texture.
- Keep the sauce off the pan until the end—adding it too early makes the rice soggy. Add a little at first; you can always add more to taste.
Vegan Vegetable Fried Rice Ingredients
I like to load this fried rice with a variety of vegetables for color, texture, and nutrition. Here are the main ingredients I use:
- Onion: White or yellow onion, diced.
- Garlic: Fresh garlic, minced for the best flavor.
- Mushrooms: White, cremini, or any favorite mushroom, sliced.
- Broccoli and Cauliflower: Cut into bite-sized florets.
- Brussels Sprouts: Chopped into small pieces.
- Carrots: Chopped or sliced thin for quick cooking.
- Red Bell Pepper & Red Cabbage: Add color, crunch, and vitamins.
- Peas: Fresh or frozen for quick sweetness and texture.
- Asparagus: Chopped into bite-sized pieces.
- Mame (shelled edamame): Adds protein and a pleasant bite.
- Brown Rice: Cooked and fully chilled before stir-frying.
Ingredient Substitutions
- Swap yellow onion for white onion if preferred.
- Use jarred minced garlic in a pinch, though fresh is best.
- Any mushroom variety works: portobello, cremini, shiitake, etc.
- Use any vegetables you enjoy—zucchini, eggplant, snap peas, or green beans are all good options.
- White cabbage can replace red cabbage if desired.
- Substitute jasmine or long-grain white rice for brown rice if you prefer.
- For a different texture and fiber source, try quinoa or barley in place of rice.
Vegetable Fried Rice Sauce Ingredients
The sauce should be mixed and held back until the very end. A light hand with the sauce keeps the rice fluffy and prevents sogginess.
- Soy Sauce or Tamari: Low-sodium soy sauce or tamari for gluten-free.
- Teriyaki Sauce: Adds a sweet-savory glaze—use a small amount to taste.
- Rice Vinegar: A splash brightens the sauce with mild acidity.
- Sriracha: Optional, for heat—adjust to your preference.
Sauce Substitutions
- Use tamari or liquid aminos instead of soy sauce for a gluten-free option.
- Mix soy sauce with a touch of maple syrup or agave if you don’t have teriyaki.
- Mirin or a splash of apple cider vinegar can stand in for rice vinegar.
- Swap Sriracha for Sambal Oelek or omit spicy sauce if you prefer mild flavors.
How to Make Vegan Vegetable Fried Rice
- Cook the rice according to package directions, then refrigerate until completely cold. Cold rice is essential for non-soggy fried rice.
- Heat a large wok or skillet over medium-high heat.
- Sauté garlic and onions until translucent, then add mushrooms and cook until browned.
- If vegetables begin to stick, add a few tablespoons of water or vegetable broth to deglaze the pan.
- Add cauliflower, broccoli, and Brussels sprouts first and cook a few minutes.
- Add the remaining vegetables, stirring frequently so everything cooks evenly.
- Whisk the sauce ingredients in a bowl and keep it aside until the last step.
- Add the cold rice to the wok and stir to combine. The rice will separate and warm as you toss it with the vegetables.
- Add the sauce last and toss until everything is heated through and evenly coated.
- Serve hot in bowls with chopsticks or forks.
Recipe Variations
- For picky eaters or kids, keep a portion simple with just rice, peas, and carrots.
- Make chopping easier by using a food chopper or mandoline for uniform pieces—this speeds up cooking and ensures even texture.
- Boost protein by adding extra edamame or a sprinkle of toasted sesame seeds at the end.
Recipe FAQs
Use cold, previously cooked rice and cook vegetables in stages. Chilled rice separates and fries without becoming mushy, and staging veggies keeps everything evenly cooked.
Traditional fried rice can be high in oil, calories, and sodium. This version minimizes oil and relies on vegetables and a measured sauce to keep it lighter and healthier.
Rice vinegar adds a subtle tang and brightens the overall flavor. It’s optional but helps balance the savory and sweet elements of the sauce.
Tips
- Always chill rice completely before frying.
- Cook vegetables in batches or stages so each piece reaches the right tenderness.
- Cut ingredients uniformly for even cooking.
- Preheat the wok or skillet so ingredients sear instead of steam.
- Add the sauce only at the end to avoid sogginess.
- Make the recipe your own by choosing vegetables you and your family enjoy.
Try this easy vegan vegetable fried rice with brown rice and a simple sauce for a fast, satisfying dinner.
More Delicious Vegan Inspired Dishes
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Tahini Asian Noodles -
Watermelon Quinoa Salad
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Best Vegan Quiches
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Rice Pilaf with Vegetables
If you enjoyed this easy vegan vegetable fried rice, please leave a 5-star review and a comment below—we’d love to hear from you!
📖 Recipe
Vegan Vegetable Fried Rice
Ingredients
Prepare Vegetables:
- 1 White Onion, diced
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 1 cup Cauliflower florets, bite-sized
- 1 cup Broccoli florets, bite-sized
- 1 cup Brussels Sprouts, chopped
- 1 large Carrot, chopped
- 1 Red Bell Pepper, chopped
- 1 cup Purple Cabbage, chopped
- 1 cup Peas, fresh or frozen
- 1 cup Asparagus, chopped
- 1 cup Mame (shelled edamame)
- 2 cups cooked Brown Rice, chilled
Sauce:
- ¼ cup Tamari, Liquid Aminos, or Soy Sauce
- ¼ cup Teriyaki Sauce
- 2 Tablespoons Rice Vinegar
- 2 teaspoons Sriracha (optional)
Instructions
Cooking the Rice:
- Cook brown rice according to package directions and refrigerate until cold.
Sautéing the Vegetables:
- Heat a large wok over medium-high heat.
- Sauté garlic and onions until translucent.
- Add mushrooms and cook until browned.
- If vegetables stick, add a small amount of water or vegetable broth.
- Add cauliflower, broccoli, and Brussels sprouts and cook a few minutes.
- Add the remaining vegetables and stir frequently until tender-crisp.
Sauce:
- Whisk the sauce ingredients together in a bowl and reserve.
Adding the Rice and Sauce:
- Add chilled brown rice to the wok and stir to combine with the vegetables.
- The cold rice will separate as it heats.
- Add the sauce last and toss until everything is hot and evenly coated.
- Serve in bowls with chopsticks or forks.
Notes
- Make sure rice is fully chilled before using.
- Cook vegetables in stages so they cook evenly.
- Cut vegetables into similar sizes for consistent cooking.
- Preheat the wok before adding ingredients.
- Add sauce only at the end to prevent soggy rice.