Vegetarian Fried Rice Recipe
A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.
How to Make the Best Vegetarian Fried Rice
This vegetarian fried rice is one of those wonderfully flexible recipes that lets you clean out your refrigerator while creating a delicious, satisfying meal. Packed with more vegetables than rice, it’s a healthier take on the classic takeout favorite that doesn’t sacrifice any of the flavor you love.
The secret to great fried rice is using cold, day-old rice. Freshly cooked rice has too much moisture and will steam rather than fry, resulting in a mushy texture. When you use chilled rice, each grain crisps up beautifully in the hot pan, creating that signature fried rice texture with slightly chewy, caramelized edges.
Whether you use tofu for a fully plant-based meal or scrambled eggs for extra protein, this recipe adapts to whatever you have on hand. Toss in whatever vegetables are in your crisper drawer—carrots, mushrooms, bok choy, bell peppers, or leafy greens all work beautifully. Top with scallions and a sprinkle of Furikake for an authentic finish, and don’t forget the sriracha if you like a little heat.
Vegetarian Fried Rice
A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.
Ingredients
Protein
Aromatics & Vegetables
Rice & Seasonings
Toppings
Instructions
Prepare the Protein
- In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan.
- Season with a little salt and pepper (and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate.
Cook the Vegetables
- In the same pan, heat oil over medium and sauté the leeks or onion. Once tender, add the garlic and sauté 1-2 minutes.
- Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end.
- Toss in the frozen edamame and give a stir. Set the veggies aside next to the tofu (or scrambled eggs).
Fry the Rice
- Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to medium-high and let it get a little crispy, resisting the urge to constantly stir.
- Flip the rice in big sections using a spatula and crisp up the other side.
- Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine.
- Add the soy sauce, sesame oil, salt, and pepper to taste.
Serve
- Taste the rice. If it needs more flavor, add more soy sauce, salt and/or sesame oil to taste.
- Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds. Serve with sriracha for a kick of heat.
Notes
- Use day-old rice for best results—freshly cooked rice tends to be too moist and can become mushy.
- For a non-vegetarian version, add cooked shrimp, chicken, or pork in place of or in addition to the tofu.
- This recipe is naturally gluten-free when using liquid aminos or tamari instead of regular soy sauce.
