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The Best Vegan Fried Rice | Short Girl. Tall Order – A Flavor-Packed, Takeout-Style Classic Made at Home

If you love classic Chinese takeout flavors but want a healthier, fresher, and completely vegan version you can make at home, this Vegan Fried Rice is going to become your new go-to recipe. It’s savory, aromatic, satisfying, and loaded with flavor in every bite. The beauty of fried rice lies in its simplicity—humble ingredients like cooked rice, vegetables, soy sauce, garlic, and green onions come together to create a dish that’s unbelievably delicious, comforting, and fast. Fried rice is traditionally made with eggs and sometimes meat, but this vegan variation uses tofu (or chickpeas) to add plant-based protein and texture. The result is a dish that has the richness, umami, and classic taste you expect, but remains wholesome, dairy-free, budget-friendly, and full of nourishing ingredients. Sesame oil adds the iconic nutty aroma, soy sauce brings deep savory notes, and sautéed vegetables add color and crunch. This recipe is perfect for meal prep, leftovers, quick dinners, or packed lunches. It cooks in under 20 minutes and tastes even better the next day. Whether you're a beginner or an experienced cook, mastering this fried rice will give you endless possibilities for custom variations. Let’s turn simple pantry and fridge staples into the best vegan fried rice you’ve ever tasted.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 3 cups cooked and chilled rice preferably day-old jasmine rice
Vegetables
  • 1 cup peas and carrots fresh or frozen
  • ½ cup diced onion
  • 3 garlic cloves minced
  • 3 green onions sliced
Protein
  • 1 cup firm tofu crumbled or cubed
  • OR
  • 1 cup cooked chickpeas optional alternative
Sauces & Seasonings
  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • ½ tsp ground black pepper
  • ½ tsp mild chili flakes optional
Oil for Stir-Frying
  • 1 tbsp neutral oil such as avocado or vegetable oil
Optional Add-Ins
  • Corn
  • Bell peppers
  • Mushrooms
  • Spinach
  • Cashews or peanuts

Equipment

  • Large wok or nonstick skillet
  • Spatula or wooden spoon
  • Cutting board
  • Chef’s knife
  • Small bowl for sauces
  • Measuring spoons and cups
  • Tofu press (optional)

Method
 

Step 1: Prepare the Rice
  1. For the best texture, use cold, day-old rice.
  2. Break up any clumps so the grains separate easily.
  3. Set aside.
Step 2: Cook the Tofu
  1. Heat the wok over medium heat.
  2. Add 1 tsp oil and crumble the tofu directly in.
  3. Cook 4–5 minutes until lightly golden.
  4. Remove from the wok and set aside.
Step 3: Sauté the Vegetables
  1. Add remaining oil to the wok.
  2. Once hot, add onions and cook 2–3 minutes.
  3. Add peas, carrots, and garlic.
  4. Stir-fry for 3–4 minutes until softened and fragrant.
Step 4: Add the Rice
  1. Increase heat to medium-high.
  2. Add the cold rice and toss well with the vegetables.
  3. Break apart any remaining clumps.
  4. Allow some rice to crisp slightly at the bottom for authentic fried rice texture.
Step 5: Season
  1. Add soy sauce, sesame oil, black pepper, and chili flakes.
  2. Stir well so every grain of rice absorbs the seasoning.
Step 6: Add Tofu Back In
  1. Add the cooked tofu back to the wok.
  2. Stir to incorporate.
Step 7: Finish with Green Onions
  1. Turn off heat and fold in sliced green onions.
  2. They add freshness and brightness to the dish.
Step 8: Serve
  1. Serve warm as a main dish or side.
  2. Top with extra sesame oil or green onions if desired.

Notes

🧊 Storage & Reheating
Refrigerator
Store up to 4 days in an airtight container.
Freezing
Can freeze for up to 2 months.
Reheat in skillet to prevent sogginess.
Reheating
Wok/Skillet: Best method—brings back crispiness
Microwave: 1–2 minutes, stir halfway
Add a splash of water if dry
🥄 Variations
High-Protein Version: Add edamame or double tofu.
Spicy Fried Rice: Add chili oil or sriracha.
Veggie-Packed: add mushrooms, spinach, zucchini, or corn.
Pineapple Fried Rice: Add pineapple chunks & cashews.
Thai-Inspired: Add lime juice & basil.
Oil-Free: Use broth instead of oil.
Garlic Lover’s: Double the garlic for a bold flavor.
❓ 10 FAQs
1. Why does the rice need to be cold?
Cold rice prevents stickiness and gives fried rice its signature texture.
2. Can I use brown rice?
Yes—just be sure it's fully cooked and chilled.
3. What can I use instead of tofu?
Chickpeas, tempeh, or edamame are great vegan alternatives.
4. Is sesame oil necessary?
Yes—it provides authentic fried rice aroma and flavor.
5. Can I make this recipe gluten-free?
Use tamari instead of soy sauce.
6. Can I add more vegetables?
Absolutely—fried rice is very customizable.
7. Why fry rice on high heat?
High heat prevents mushiness and creates a slightly crispy texture.
8. Can I make it without oil?
Yes—use vegetable broth for sautéing.
9. Can I use freshly cooked rice?
Only if it's cooled completely and dried out slightly.
10. Does fried rice make good meal prep?
Yes—it's one of the best meal prep dishes thanks to long shelf life and easy reheating.
🏁 Conclusion
This Classic Vegan Fried Rice is everything you love about takeout—savory, aromatic, comforting, and full of umami—yet made healthier and completely plant-based. With crispy rice edges, tender vegetables, delicious tofu pieces, and the unmistakable richness of sesame oil and soy sauce, this dish delivers incredible flavor in just 20 minutes.
It’s the perfect weekday meal, ideal for leftovers, and endlessly customizable depending on your taste and what’s in your fridge. With simple ingredients and a straightforward cooking method, this recipe brings restaurant-style fried rice right into your kitchen.
A cozy, flavorful, quick, and nourishing dish perfect for every night of the week.