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.
- 8 ounces tofu (or two eggs, whisked) Or for meat, see notes.
- 4–5 tablespoons coconut oil (or peanut oil, olive oil, or use butter or ghee) divided
- 2 leeks (chopped and rinsed) or 1 onion, diced
- 3 garlic cloves, rough chopped ( or try garlic scapes!)
- 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach, kale.
- 1 cup shelled edamame or peas (frozen)
- 3 cups cooked, cold, dry rice (or brown rice) see notes
- 3 tablespoons soy sauce or GF Liquid aminos
- 1 teaspoon toasted sesame oil
- salt and pepper to taste- or 1/4 teaspoon each
- 1/4 cup scallions
- 1–2 teaspoons Furikake or toasted sesame seeds
- optional: sriracha sauce
- 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. See notes.
- In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 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 edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).
- Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice 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 and salt and pepper to taste. If adding the Hondashi, stir in a little at a time.
- 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.
Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.
If adding chicken or shrimp, pan sear first in an oiled skillet, seasoning with salt and pepper and set aside.
If using eggs– whisk in a bowl first and season with a generous pinch of salt and pepper. Scramble in an oiled pan and chop up into smaller bits with your spatula– set aside.
To cut back on the oil here, you can steam or roast the veggies first instead of sauteing in oil.
RICE: Using leftover rice that is stored in the fridge uncovered, works best here. You want the rice cold and dry, so I always use leftover rice, or I make the rice ahead and refrigerate it in a baking dish, spread out, uncovered. Brown or white rice, short or long grain- all work as long as the rice is dry.
Flavor Boosters: Oyster Sauce and Bonito granules boost flavor here but are not vegan. Use a little if you like. 😉 Furikake elevates, Garlic Chili paste or chili flakes for heat. Or try 1 T Miso paste mixed with 2 T water instead of soy sauce- then season with salt. Or try Smoked Shoyu (go light).
- Serving Size: 1.5 cups
- Calories: 453
- Sugar: 5.3 g
- Sodium: 372.9 mg
- Fat: 21.9 g
- Saturated Fat: 3.1 g
- Carbohydrates: 52.5 g
- Fiber: 8.1 g
- Protein: 16.9 g
- Cholesterol: 0 mg
Keywords: Vegetable fried rice, veggie fried rice, vegan fried rice, veggie fried rice, easy fried rice, healthy fried rice, fried rice with eggs, fried rice with shrimp, fried rice with chicken