Fried Rice (Vegan)
Ingredients:
- 555 g (3 cups) cooked jasmine or long-grain rice
- 30 ml (2 tbsp) neutral oil
- 160 g (1 medium) onion
- 12 g (4) garlic cloves
- 2 g (1 tsp) fresh ginger
- 122 g (2 medium) carrots
- 145 g (1 cup) frozen peas
- 165 g (1 cup) corn kernels
- 3 spring onions (scallions), thinly sliced, whites and greens separated
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- ½ tsp white pepper (or black pepper)
- Sesame seeds, for garnish
- Extra spring onion greens, for garnish
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Have every ingredient chopped, measured, and within reach before you turn on the stove — fried rice moves fast over high heat, and there's no time to prep mid-stir-fry.
Instructions:
- Prep everything first: Fried rice comes together fast over high heat — have all your ingredients chopped, measured, and ready before you turn on the stove. Mix the soy sauce, sesame oil, rice vinegar, and white pepper together in a small bowl and set aside.
- Break up the rice: If using day-old rice, break up any clumps with your hands before cooking. Cold, dry rice fries much better than fresh — it won't steam and clump in the pan.
- Cook the aromatics: Heat 1 tbsp of neutral oil in a large wok or skillet over high heat until shimmering. Add the onion and cook, stirring frequently, for 2–3 minutes until softened and lightly golden. Add the garlic, ginger, and spring onion whites and stir-fry for 30 seconds until fragrant.
- Add the vegetables: Add the carrots and stir-fry for 2 minutes. Add the peas and corn and cook for another minute, tossing everything together.
- Fry the rice: Push the vegetables to the side of the wok. Add the remaining 1 tbsp oil to the empty space and add the rice. Press it down into the hot pan and let it sit undisturbed for 1–2 minutes to get some crispy bits on the bottom. Then toss everything together, breaking up any remaining clumps.
- Season and finish: Pour the sauce mixture over the rice and toss well to coat every grain evenly. Stir-fry for another 1–2 minutes until the sauce is fully absorbed and the rice looks glossy and fragrant. Taste and adjust seasoning.
- Serve: Transfer to bowls and garnish with spring onion greens and a sprinkle of sesame seeds. Serve immediately.
Notes: Day-old cold rice is essential — freshly cooked rice has too much moisture and will steam instead of fry, turning mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate uncovered for 1-2 hours to dry it out. High heat is the other key — don't crowd the pan or lower the heat, or you'll lose the wok hei (smoky, slightly charred flavor).
Storage: Keeps in an airtight container in the fridge for up to 4 days. Reheat in a hot pan with a splash of soy sauce for best results — the microwave works but loses the crispiness.
Prep in Advance: Cook the rice up to 2 days ahead and store it cold in the fridge. Chop all vegetables the night before and refrigerate in a covered bowl.
Variations: Press and cube firm tofu, pan-fry separately until golden, and toss in with the rice at the end. Crumble marinated tempeh in as a protein-rich addition. Add 1 tsp chili garlic sauce or a drizzle of sriracha with the soy sauce for a spicy version. Add ½ cup diced fresh pineapple with the vegetables for a sweet-savory Thai-style pineapple fried rice. Swap the peas for shelled edamame for extra protein.
Serving Suggestions: Serve as a main with a side of cucumber salad or miso soup, or as a side alongside dumplings, spring rolls, or glazed tofu.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked jasmine or long-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base.
Fried Rice (Vegan)
Ingredients:
- 555 g (3 cups) cooked jasmine or long-grain rice
- 30 ml (2 tbsp) neutral oil
- 160 g (1 medium) onion
- 12 g (4) garlic cloves
- 2 g (1 tsp) fresh ginger
- 122 g (2 medium) carrots
- 145 g (1 cup) frozen peas
- 165 g (1 cup) corn kernels
- 3 spring onions (scallions), thinly sliced, whites and greens separated
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- ½ tsp white pepper (or black pepper)
- Sesame seeds, for garnish
- Extra spring onion greens, for garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked jasmine or long-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base.
Prep:
Have every ingredient chopped, measured, and within reach before you turn on the stove — fried rice moves fast over high heat, and there's no time to prep mid-stir-fry.
Instructions:
- Prep everything first: Fried rice comes together fast over high heat — have all your ingredients chopped, measured, and ready before you turn on the stove. Mix the soy sauce, sesame oil, rice vinegar, and white pepper together in a small bowl and set aside.
- Break up the rice: If using day-old rice, break up any clumps with your hands before cooking. Cold, dry rice fries much better than fresh — it won't steam and clump in the pan.
- Cook the aromatics: Heat 1 tbsp of neutral oil in a large wok or skillet over high heat until shimmering. Add the onion and cook, stirring frequently, for 2–3 minutes until softened and lightly golden. Add the garlic, ginger, and spring onion whites and stir-fry for 30 seconds until fragrant.
- Add the vegetables: Add the carrots and stir-fry for 2 minutes. Add the peas and corn and cook for another minute, tossing everything together.
- Fry the rice: Push the vegetables to the side of the wok. Add the remaining 1 tbsp oil to the empty space and add the rice. Press it down into the hot pan and let it sit undisturbed for 1–2 minutes to get some crispy bits on the bottom. Then toss everything together, breaking up any remaining clumps.
- Season and finish: Pour the sauce mixture over the rice and toss well to coat every grain evenly. Stir-fry for another 1–2 minutes until the sauce is fully absorbed and the rice looks glossy and fragrant. Taste and adjust seasoning.
- Serve: Transfer to bowls and garnish with spring onion greens and a sprinkle of sesame seeds. Serve immediately.
