This delicious vegan fried rice is simple, flavorful and veggie packed! It’s perfect as a side or main course and a perfect way to use up leftover rice.
I am in love with this vegan fried rice! While testing this recipe we have had a few batches of this fried rice in the fridge at any one time and I have been loving it.
It’s so flavorful and you can have it as a main course or as a side.
It’s also a great way to use up any leftover rice! It’s quick and easy and deliciously satisfying.
How to make Vegan Fried Rice
This is a super simple recipe that really delivers on flavor!
- Start out by adding some chopped onions, crushed garlic, minced ginger, green curry paste and sesame oil to a frying pan and fry until the onions are softened.
- Then add in some frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
- Then add in cooked rice, some roasted and salted cashews along with chopped spring onions and fresh chopped basil and mix together and stir fry for a couple of minutes until everything is well mixed and heated through.
Pro Tips for the Best Vegan Fried Rice
We used sesame oil as we loved the flavor blend here, but olive oil would also be great. We didn’t use a lot of oil as the flavor is more from the veggies and spices. You could even make an oil free version of this recipe if you prefer, though the original recipe with oil is going to be the most tasty. If you want an oil-free version then just use water or vegetable stock to stir fry the onions and veggies.
Green curry paste is a great flavor add here but red curry paste also works great! Check the ingredients list for vegan friendliness as some are not vegan.
We used soy sauce but remember if you need this vegetable fried rice to be gluten-free then use a gluten-free soy sauce or switch this for tamari.
Our frozen vegetable mix contained peas, corn and carrots but if your frozen veg mix has slightly different veggies this is totally fine.
Roasted salted cashews create the best flavor in this dish, so are recommended, but if you can only get raw cashews they will still work fine!
We used basmati rice as we love how quick it is to cook. One cup of dry basmati rice (200g) makes around 4 cups of cooked rice, and you just use all of it. However, any cooked rice is going to be perfect in this recipe.
You will love this vegan fried rice! It is:
- Veggie Packed
- Deliciously spiced
- Fabulous as a main or a side!
Keep leftovers in the fridge and consume within 3-4 days.
More Vegan Recipes!
- Vegan Massaman Curry
- General Tso’s Tofu
- Vegan Green Curry
- Vegan Coconut Curry
- Marinated Tofu
- Kung Pao Tofu
If you’re serving this fried rice as a side, then any of the dishes above would go fabulously well with it! However, you can also serve it just as is, as a main dish.
Let us know in the comments below what you think of this vegan fried rice recipe and please rate the recipe too. Thanks!
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This delicious vegan fried rice is simple, flavorful and veggie packed! It’s perfect as a side dish or a main course and a perfect way to use up leftover rice!
- 2 Tbsp Sesame Oil*
- 1 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Minced Ginger
- 1 tsp Green Curry Paste*
- 2 cups (280g) Frozen Vegetable Mix*
- 2 Tbsp Soy Sauce*
- 4 cups Cooked Rice*
- 1 cup (150g) Roasted Salted Cashews
- 2 Spring Onions (Chopped)*
- 1/4 cup Fresh Basil (Chopped)
- Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
- Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
- Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
- Serve immediately.
- Leftovers keep well in the fridge for 3-4 days.
*You can switch the sesame oil for olive oil if you prefer.
*You can use red curry paste instead of green curry paste. Just make sure you check the label for vegan friendliness as not all brands are vegan.
*Our frozen veg was a mix of peas, corn and carrots. Any similar veggie mix will work fine.
*If you want this to be gluten-free then make sure to use a gluten-free soy sauce or switch it for tamari.
*If you’re making rice from scratch, then just cook 1 cup (200g dry weight) of rice which will make around 4 cups of cooked rice and then use all of it in this recipe. We used basmati rice but any rice will work great.
*Spring onions are also called green onions or salad onions/scallions.
*Prep/cook time assumes the rice is already cooked.
- Category: Entree, Side, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1/4 of the Recipe
- Calories: 514
- Sugar: 6.4g
- Sodium: 750mg
- Fat: 24.6g
- Saturated Fat: 4.5g
- Carbohydrates: 62.1g
- Fiber: 4g
- Protein: 13.1g
Keywords: vegan fried rice