Vegan Fried Rice | How to Make it Easy Oil Free & Take Out Style | Whole Food Plant Based

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor profile.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often less expensive.

Rinse and drain the rice multiple times until the water runs clear to remove starchy powder.

Make the rice the day before or the morning of and let it cool completely in the fridge before making fried rice.

Toast sesame seeds in a small frying pan over medium heat until golden brown, about 5 minutes, or do this in the large saucepan for a one-pot option.

Dice onion and mince garlic, then prep a mix of veggies including peas, corn, carrots, and mushrooms.

In a large sauté pan or nonstick frying pan over medium heat, sauté onion, garlic, and hard veggies until the bottom of the pan begins to brown.

Add the other veggies to the pan and cook until softened, adjusting heat if necessary to prevent burning.

Mix together water, soy sauce, optional sugar, and sriracha to make the sauce, and prepare a slurry with cornstarch and a little water.

Take the rice out of the fridge and break it up with a spoon.

Once veggies are softened, add the sauce to the pan to deglaze and bring to a boil.

Slowly pour in the slurry while stirring constantly until it thickens.

Add the rice and toasted sesame seeds to the pan, mixing well to combine.

Let the mixture sit without stirring to create some crisp on the bottom of the pan, mimicking restaurant-style fried rice.

Once everything is warmed through, remove from heat and serve on a plate, garnished with sliced green onion and additional sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens