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Better Than Takeout Vegan Fried Rice

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If you aren’t familiar with my Better Than Takeout dishes this is a good one to start with! No exaggeration… this fried rice SLAPS! My fried rice-loving husband said its jussssst as good, if not better than his favorite takeout spot so I’m chalking that up as a WIN.

This dish is all about ease, flavor, and wholesome goodness, and it comes together in under 30 minutes. Whether you’re looking to elevate your weeknight dinners or craving something deliciously satisfying, this fried rice recipe is a total game-changer! And guess what?

What you need for this Vegan Fried Rice Magic:

vegan butter
liquid vegan egg substitute
yellow onion
carrots
garlic
frozen peas
frozen corn
frozen green beans
Cooked short grain sushi rice
green onions
Salt and pepper
coconut aminos or tamari
mirin
maple syrup
rice vinegar
chili garlic sauce
sesame oil (optional)

The Secret to the PERFECT Fried Rice

The key to achieving the perfect fried rice consistency is using cooked, cooled short grain sushi rice. If you don’t have leftover rice, I’ve got a tip for you – after your rice is cooked, spread it on a parchment-lined baking sheet with gaps between the rice, and let it chill in the fridge or freezer for 5-10 minutes. This will prevent mushy and soggy fried rice.

My fried rice-loving husband gave this recipe a big thumbs up, claiming it’s as good, if not better, than his favorite takeout spot! That’s a WIN in my book!

So, let’s turn WOK WEDNESDAY into a delightful tradition and enjoy this Better Than Takeout Vegan Fried Rice together.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Better Than Takeout Vegan Fried Rice

Jackie Akerberg

Take your taste buds on a delightful journey with this Better Than Takeout Vegan Fried Rice by Jackie Akerberg. This mouthwatering Asian-inspired dish is ready in under 30 minutes and packed with wholesome flavors. Get the recipe and make WOK WEDNESDAY a delicious tradition in your home!

5 from 1 vote

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Prep Time 15

Cook Time 15

Course Dinner, Main Course

Cuisine Asian

Servings

Equipment

skillet

Ingredients

Fried Rice Ingredients

1-2 tbsp vegan butter divided
1 cup liquid vegan egg substitute optional to sub for tofu
1 large yellow onion diced
3 medium carrots finely diced
5 garlic cloves minced
2 cups frozen peas
1 cup frozen corn
2 cups frozen green beans
4 cups cooked short grain sushi rice cooled (2 cups dry rice ***see tip below!!***)
1 bunch green onions greens finely chopped
Salt and pepper to taste

Sauce Ingredients

⅓ cup coconut aminos or tamari
¼ cup mirin
2 tbsp maple syrup
1 tbsp rice vinegar
2 tbsp chili garlic sauce
2 tbsp sesame oil optional

Instructions

Start by heating a large cast iron skillet or wok over medium heat and melting 1/2 tbsp vegan butter. Add in the egg substitute or tofu and scramble until nice and fluffy. Remove and set aside. Add 1/2 - 1 tbsp more vegan butter and melt. Add in the onion, carrots, and garlic and sauté for 5-6 minutes until tender and fragrant.
While veggies are cooking, add all ingredients for the fried rice sauce to a jar and whisk with a fork to combine. Set aside.
Add the peas, corn, and green beans to the skillet and sauté for another minute or two. Add the vegan egg and season with salt and pepper. Turn the heat to medium high and add in the cooked, cooled rice and stir to combine. Pour the sauce over the rice and veggies and gently fold to incorporate, stirring every 30 seconds or so to let rice get a bit toasted/crispy. Stir in the green onions and season to taste.

Notes

***Leftover rice works GREAT for this recipe, and prevents mushy, soggy fried rice, but if you did not make your rice ahead of time try this - immediately after your rice is done cooking, spread it on a large parchment-lined baking sheet, with gaps between the rice, and place in the fridge or freezer for 5-10 minutes.***

Keyword better than takeout, dairy free, fried rice, gluten free, gluten free vegan baking, whole food plant based

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Better Than Takeout Vegan Fried Rice