Wok This Way the Ultimate Vegan Vegetable Fried Rice
Recipe Introduction
Quick Hook
Ever stare into your fridge wondering what to do with that leftover rice? This vegan vegetable fried rice is your answer! Honestly, it's a flavour explosion and super easy.
Brief Overview
Fried rice is a classic comfort food with Asian roots, loved globally. This easy vegan fried rice recipe is ready in under 40 minutes.
It yields 4 servings, making it perfect for a family meal or batch cooking.
Main Benefits
This plant based fried rice is packed with nutrients from all those veggies. It's brilliant for busy weeknights when you need something quick and healthy.
What makes it special? It's totally customisable with whatever vegetables you fancy.
The Magic of Vegan Vegetable Fried Rice
So, I used to think vegan Chinese fried rice was only good from a takeaway. Then I messed around and learned it's actually really simple to make at home, and way healthier too.
You can skip the dodgy MSG!
Day-Old Rice is a Must!
Trust me on this. Fresh rice is a big no-no for fried rice. Day-old rice is drier and fries up perfectly.
A friend told me that the secret to the best vegan fried rice is to actually use two-day-old rice, and spread it on a pan so it loses even more moisture.
Time to Gather Your Ingredients for this Vegetable Vegan Fried Rice
Alright, let's get everything we need for this cracking vegan fried rice recipe . First, the rice. You will need 4 cups of cooked long grain rice.
For the veggies, you will need an onion, 2 cloves of garlic, 1 inch of ginger, 1 cup each of chopped carrots, bell pepper, and broccoli.
Half a cup of frozen peas, and two spring onions. For the sauce, you will need soy sauce, rice vinegar, sesame oil, a pinch of sugar, and white pepper.
Ingredients & Equipment for the Best Vegan Fried Rice
Right, let's talk about what you'll need to whip up this banging vegan vegetable fried rice . Honestly, it's more about the technique than the ingredients.
But having the right gear helps, doesn't it?
Main Ingredients: The Heart of the Vegan Fried Rice Recipe
Rice: 4 cups (950ml) of cooked, cooled long grain rice. Day-old is genuinely the best. It needs to be proper cold. Not too sticky, please.
Oil: 2 tablespoons (30ml) of a neutral oil, like canola, vegetable, or peanut. Don't go using olive oil, yeah? It'll ruin the whole flavour.
Onion: 1 medium onion, diced finely. About 150g .
Garlic: 2 cloves , minced. Roughly 6g . Fresh is always best, yeah?
Ginger: 1 inch (2.5cm) piece, peeled and minced. Aim for 10g . It gives it that kick.
Carrots: 1 cup (100g) , chopped and diced. Get them small!
Bell Pepper: 1 cup (100g) , any colour you fancy, diced. I usually go for red, adds a bit of sweetness.
Broccoli: 1 cup (100g) , chopped into small florets. Don’t make them massive, right?
Frozen Peas: ½ cup (50g) . Frozen is fine, no need to faff about with fresh ones.
Spring Onions (Scallions): 2 , thinly sliced. For garnish, obvs.
For quality, look for fresh, firm veggies. Especially with the onion, you don't want it to be all soggy and sad.
And for the rice, if you're cooking it fresh, make sure it's not too wet.
Seasoning Notes: Adding That Vegan Chinese Fried Rice Magic
Soy Sauce: 3 tablespoons (45ml) of low-sodium soy sauce. Or tamari for gluten-free peeps.
Rice Vinegar: 1 tablespoon (15ml) . This gives it that little zing.
Sesame Oil: 1 teaspoon (5ml) . Don't go overboard; it's potent stuff.
Sugar: ½ teaspoon (2.5ml) . Totally optional, but it balances the flavours.
White Pepper: ¼ teaspoon (1.25ml) . Also optional, but it adds a subtle warmth.
The soy sauce, rice vinegar, and sesame oil are your flavour heroes here. These combinations are essential for achieving that classic fried rice taste.
A dash of rice vinegar or a sprinkle of sesame oil can elevate the dish. If you're out of rice vinegar, try apple cider vinegar!
Equipment Needed: Keeping It Simple
Wok or Large Skillet: This is essential. If you have a wok, brill. If not, a big skillet will do.
Cutting Board & Sharp Knife: For chopping, duh.
Small Bowl: For mixing the sauce.
Measuring Cups & Spoons: For obvious reasons.
You really don't need fancy equipment for this easy vegan fried rice . If you don't have a wok, a large frying pan works.
As long as it can hold all the ingredients. Now you are ready to prepare your plant based fried rice .
It's one of the best leftover rice recipes vegan you will ever try.
Wok This Way: Let's Make Some Bangin' Vegan Vegetable Fried Rice!
Alright, let's get cracking on this vegan vegetable fried rice recipe! Honestly, this is going to be a proper winner.
Even your nan who thinks vegan food is just rabbit food will enjoy it. I'm telling ya! I've tweaked this over the years, and now it's the best vegan fried rice I've ever made.
You could even call it vegan Chinese fried rice .
Prep Steps: Get Your Mise en Place On!
First things first. It's all about prepping like a pro, innit? Having all your ingredients chopped and ready to go is key.
We call it mise en place in fancy chef lingo. Dice your onion, mince that garlic and ginger, and chop those veggies.
Time saving tip? Chop the veggies while the rice is cooling. One less thing to do later!
step-by-step: Wokking Magic
Here's how to make it all come together:
- Whisk together the soy sauce, rice vinegar, sesame oil, sugar, and pepper in a bowl. Done!
- Heat 2 tablespoons of oil in a wok over medium high heat. Don't be shy with the heat! Add the diced onion and cook for 3 minutes until soft. Then, chuck in the minced garlic and ginger and cook until fragrant, about 30 seconds .
- Add the carrots, bell pepper, and broccoli. Sauté for 5 minutes until slightly tender crisp. You want a bit of bite, not mush!
- Push the veggies aside. Add 4 cups of cooked rice to the empty space. Break it up, then pour in the sauce.
- Toss everything together! Cook, stirring often, for 5 minutes until the rice is heated through and slightly crispy. This is where the magic happens.
- Stir in 1/2 cup of frozen peas and cook for 1 minute until heated.
Pro Tips: Elevate Your Fried Rice Game
Wanna take your vegan fried rice to the next level? Listen up! Using day-old rice is essential . Spreading it out on a baking sheet to dry it out is brilliant.
I learned this the hard way after many mushy batches. Plus, don't overcrowd the wok! Work in batches if needed.
This makes all the difference! You will achieve that delicious plant based fried rice from your dreams.
Honestly, this easy vegan fried rice has become a staple in my house. I often make a big batch on Sunday night and have it for lunch during the week.
It’s one of my favourite leftover rice recipes vegan ! I hope you enjoy!
Recipe Notes
Right then, let's dive into some handy hints for making this vegan vegetable fried rice a total triumph. Honestly, it's pretty straightforward, but a few pro tips never hurt, eh?
Serving It Up Like a Pro
Okay, so you've got this amazing vegetable fried rice vegan . How do you make it look the business? I reckon a nice big bowl is essential.
Think vibrant colours! A sprinkle of extra spring onions is a must. I sometimes add a wedge of lime for a bit of zing pure heaven! And if you're feeling fancy, a dollop of sriracha mayo is always a crowd pleaser.
For sides, steamed edamame is perfect, or maybe a nice crunchy seaweed salad to cut through the richness. You could even try pairing it with a cold glass of jasmine tea or a chilled beer.
Storing the Gold
Got leftovers of this easy vegan fried rice ? Lucky you! Pop it in an airtight container. It'll keep in the fridge for 3-4 days .
When reheating, a splash of water or vegetable broth can help bring it back to life. Honestly, I sometimes just eat it cold straight from the fridge.
Don’t judge me! Freezing is also an option; it can last up to 1 month , but the texture of the rice might change a bit.
When you reheat, make sure it's piping hot 74 degrees C .
Mix It Up: Vegan Variations
The beauty of this vegan fried rice vegetables is that it's super adaptable! Want a gluten-free version? Easy peasy. Just swap the soy sauce for tamari.
Need more protein? Chuck in some pan-fried tofu or tempeh. During autumn, add some roasted butternut squash to have a seasonal flavour.
For winter months, chopped kale will provide earthy and nutritional properties.
Nosh Power: Nutrition 101
Alright, so this vegetarian fried rice is delicious, but what’s the deal with the nutrition? It’s packed with vitamins and minerals from all those veggies, plus it's a decent source of fibre.
Just remember that fried rice can be a bit high in sodium, so use low-sodium soy sauce. It's all about balance, innit? I once read that a healthy diet is like a wardrobe of clothes you need a good mix of everything!
So there you have it! You are now ready to cook up a vegan Chinese fried rice storm. Now get in that kitchen and have fun.
You got this and it's a great way to use leftover rice recipes vegan !. Plus, it's a great introduction to plant based fried rice and vegan wok recipes !.
You will have made the best vegan fried rice you have ever had!
Frequently Asked Questions
Can I make vegan vegetable fried rice ahead of time, or is it best served fresh?
While best enjoyed fresh for that optimal texture and flavour, you can definitely prep elements in advance. Cook the rice a day ahead that's actually recommended! You can also chop all your veggies and mix the sauce in advance. Just store them separately in the fridge.
When it's time to cook, you'll be flying faster than a contestant on Bake Off. Day-old rice really is the Bees Knees here.
What's the secret to getting that authentic "wok hei" flavour in my vegan vegetable fried rice?
Ah, "wok hei," the holy grail of fried rice! The key is a scorching hot wok or large skillet and hot oil. Don't overcrowd the pan; cook in batches if needed. Using day-old rice also helps it crisp up nicely. A bit of practice and you'll be cooking like a pro.
If you've not got a Wok, then any large skillet will do, but you'll miss some of the authenticity!
I don't have all the veggies listed. What substitutions can I make in this vegan vegetable fried rice recipe?
No worries, this recipe is very flexible! Feel free to use whatever veggies you have languishing in the fridge. Edamame, corn, bean sprouts, even chopped cabbage would work a treat. Just make sure everything is cut into roughly the same size for even cooking. Like the saying goes: "Use it or lose it!"
How long does vegan vegetable fried rice last, and how should I store it?
Leftover vegan vegetable fried rice can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to cool it down completely before refrigerating. When reheating, you can microwave it or stir fry it in a pan with a little extra oil or water to prevent it from drying out.
It can get a little soggy, but its still a winner!
Is vegan vegetable fried rice healthy, and what are some ways to make it even healthier?
It can be! This recipe is packed with veggies, which are full of vitamins and fibre. To make it even healthier, use brown rice instead of white rice, reduce the amount of oil, and use low-sodium soy sauce. You could also add some tofu or edamame for extra protein. It's a super meal for getting those greens in!
Can I add protein to this vegan vegetable fried rice to make it a more complete meal?
Absolutely! Tofu is a brilliant addition cubed and pan-fried or baked is ideal. You could also add edamame or tempeh for extra protein. A sprinkle of toasted sesame seeds also adds a nice boost of protein and healthy fats. Think of it as a blank canvas for your culinary creativity!
Wok This Way The Ultimate Vegan Vegetable Fried
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 12g |
| Fiber | 5g |
