Better Than Takeout Vegan Fried Rice

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!

Course Dinner, Main Course

Cuisine Asian

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

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 263kcal

Author Jackie Akerberg

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.***

Nutrition