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Veggie-Packed Vegan Fried Rice
5 from 141 votes

Veggie-Packed Vegan Fried Rice

This Veggie-Packed Vegan Fried Rice features a mix of colorful vegetables like carrots, mushrooms, sweet potato, kale, and cabbage stir-fried with aromatics such as onion, garlic, and ginger. The rice is cooked separately and combined with the vegetables in a pan with soy sauce and sesame oil for a balanced savory and slightly sweet flavor. Toasted nuts and fresh herbs add texture and brightness to the dish, making it a wholesome plant-based meal option that utilizes easily customizable ingredients based on what you have on hand.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 469 kcal
Course: Lunch, Dinner
Cuisine: Asian

Ingredients

  • 1 ½ cups of rice (any variety will do, but long grain varieties are nice)
  • 2 ½ cups water or more as needed
  • 1 onion or large shallot, chopped
  • 3 cloves garlic finely chopped
  • 1 inch ginger peeled and finely chopped
  • 1 cup carrot thinly sliced
  • 1 cup mushrooms thinly sliced
  • 1 cup sweet potato cut into thin strips
  • ¼-½ teaspoon salt or to taste
  • 1 tablespoon agave syrup sugar or sweetener of choice
  • 2 tablespoons soy sauce tamari, or coconut aminos
  • 1 cup red bell pepper thinly sliced
  • 1 cup kale chopped or spinach
  • 1 cup red cabbage thinly sliced
  • ½ cup herbs cilantro, basil, parsley, mint (optional, fresh, of choice
  • ¼ cup nuts chopped cashews, almonds, peanuts, sesame seeds, etc (optional, toasted, or seeds of choice
  • 2-3 tablespoons sesame oil
  • black pepper or cayenne pepper, to taste

Instructions

    Cup of Yum
  1. Begin by cooking your rice. Just stir, add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 10-15 min until rice is cooked through and water has been absorbed completely.
  2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect if you have one.
  3. Heat 1 tablespoon of sesame oil over medium-high heat and add onion, garlic, and ginger. Stir fry for 2-3 minutes until the onion begins to soften and the garlic is fragrant (stir frequently so the garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until the sweet potato begins to soften.
  4. Add ½ tablespoon of sweetener, a pinch of salt, a pinch of pepper, and 1 tablespoon of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted about 3-4 minutes. Transfer veggies to a large bowl and season to taste.
  5. When rice is done, use the same pan/wok and heat 1 tablespoon of sesame oil over medium-high heat. Add rice and stir fry with 1 tablespoon of soy sauce, ½ tablespoon sweetener, a pinch of salt and pepper. Keep stirring and stir-frying until rice begins to dry out a bit, if they get a little crispy, even better.
  6. Add veggies back into the pan with rice and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

Notes

  • This recipe works well with leftover cooked rice to reduce prep time and improve texture.
  • Using a wok helps achieve a nice sear on the vegetables and rice for added flavor.
  • Feel free to substitute or add different vegetables based on what you have available.
  • Toasted nuts add crunch and nutty flavor; use your preferred variety and toast lightly before adding.

Nutrition Information

Calories 469kcal (23%) Carbohydrates 80g (27%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 6g (30%) Sodium 714mg (30%) Potassium 659mg (14%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 12110IU (242%) Vitamin C 64mg (71%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 469

% Daily Value*

Calories 469kcal 23%
Carbohydrates 80g 27%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Sodium 714mg 30%
Potassium 659mg 14%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 12110IU 242%
Vitamin C 64mg 71%
Calcium 86mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.