JollyRoses
Fried Rice · Chinese-American

Vegetable Fried Rice

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A vegan vegetable fried rice recipe packed with carrots, mushrooms, broccoli, peas and bell pepper, seasoned with soy and mushroom sauce. Tofu optional.

By The JollyRoses Kitchen · Updated

Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Vegan Easy Main Course
Cook it
Bowl of vegetable fried rice with broccoli, carrots and fresh greens, with a small dish of soy sauce
Photo: maxine guo on Unsplash

This vegetable fried rice is fully vegan: no egg, just plenty of vegetables, cold rice and a savory sauce of soy sauce and vegetarian mushroom-based oyster sauce. Mushrooms browned at the start add the depth that meat or egg would usually bring.

Crispy tofu is an easy optional add-in if you want more protein. The vegetables are cooked in stages, from firmest to most tender, so each one keeps its color and bite.

Why this recipe works

  • Mushrooms are browned first on their own, building a savory, meaty flavor without any animal products.
  • Vegetables go in by cooking time, so carrots and broccoli become tender while peas and bell pepper stay bright.
  • Vegetarian oyster sauce adds body and gloss, so the rice tastes rich rather than just salty.

Vegetable Fried Rice recipe

By The JollyRoses Kitchen · 40 min total · Easy

Ingredients

Servings 4

For the fried rice

For the sauce

Equipment

  • Wok or large 12-inch skillet
  • Wide spatula or wok turner
  • Sharp knife and cutting board
  • Clean kitchen towel or paper towels (for pressing tofu, optional)

Instructions

  1. Prep

    Stir the soy sauce, vegetarian oyster sauce, sesame oil and white pepper together in a small bowl. Dice and slice all the vegetables, mince the garlic and ginger, and break up the cold rice so there are no clumps. If using tofu, press it between towels for a few minutes to remove excess water, then cube it.

  2. Crisp the tofu (optional)

    Heat the wok over medium-high heat and add 1 tbsp oil. Add the tofu cubes in a single layer and cook, turning every couple of minutes, until golden on most sides, 6–8 minutes. Transfer to a plate. If you are skipping tofu, skip this step and save the oil.

  3. Brown the mushrooms

    Turn the heat to high and add 1 tbsp oil. Add the mushrooms and leave them undisturbed for 1 minute, then stir and cook until browned and any liquid has cooked off, 3–4 minutes total.

  4. Cook the firm vegetables

    Add 1 tbsp oil, the carrot and the broccoli. Stir-fry for 2–3 minutes until the carrot is starting to soften and the broccoli is bright green. Add the bell pepper, peas, garlic, ginger and the white parts of the green onions and stir-fry for 1 minute more.

  5. Fry the rice

    Add the remaining 1 tbsp oil and the rice. Spread it over the hot surface, let it sit for 30 seconds to toast, then toss and repeat, pressing out clumps, until every grain is hot and some are lightly crisp, 3–4 minutes.

  6. Season and serve

    Pour the sauce around the edge of the pan and toss until the rice is evenly coated. Return the tofu, if using, and toss for 1 minute to heat through. Taste and adjust with a little more soy sauce. Finish with the green onion tops and serve hot.

Tips for the best vegetable fried rice

  • Cold, cooked rice is the key to fluffy fried rice. If cooking rice the same day, spread it on a tray to cool quickly, refrigerate within 1 hour, and fry it once it is fully chilled.
  • Cut all the vegetables to a similar small size so they cook evenly and mix through the rice in every bite.
  • Don't overload the pan. If your skillet is smaller than 12 inches, cook the vegetables in two batches so they sear instead of steam.
  • Let the mushrooms brown before stirring. That browning is where much of the savory flavor in a vegan fried rice comes from.
  • Frozen mixed vegetables work in a pinch: add about 2 cups straight from frozen after the mushrooms and cook until any moisture evaporates.

Substitutions

Vegan (no egg)For a non-vegan version, scramble 2–3 beaten eggs in the pan before the rice goes in and fold them through at the end. The dish is then vegetarian rather than vegan.
Vegetarian oyster sauceAn extra 2 tsp soy sauce plus ½ tsp sugar (choose a vegan-certified sugar if that matters to you).
Soy sauce (for gluten-free)Tamari, and a gluten-free vegetarian stir-fry sauce.
Broccoli, bell pepper or peasAny quick-cooking vegetable in similar amounts: corn, snow peas, green beans, cabbage or bean sprouts.

Storing and reheating

Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3–4 days. Reheat in a hot skillet with a little oil, or covered in the microwave with a sprinkle of water, until steaming hot throughout.

What to serve with vegetable fried rice

  • Garlicky stir-fried greens such as bok choy
  • Smashed cucumber salad
  • Vegetable spring rolls or a clear vegetable soup

Frequently asked questions

Is vegetable fried rice vegan?
Not always. Many versions include scrambled egg, and some sauces, like regular oyster sauce, contain seafood. This recipe skips the egg and uses a mushroom-based vegetarian oyster sauce, so it is fully vegan.
What vegetables go in vegetable fried rice?
Common choices are carrots, peas, corn, bell pepper, broccoli, mushrooms, cabbage, bean sprouts and green onions. Mix firm and tender vegetables, and add the firmest ones to the pan first.
How do you add protein to vegetable fried rice?
Crisp cubes of pressed extra-firm tofu before cooking the vegetables and add them back at the end. Shelled edamame and cashews also work well. For a vegetarian but not vegan version, add scrambled egg.
Why is my vegetable fried rice mushy?
Freshly cooked rice, too much sauce, or crowding the pan are the usual causes. Use chilled day-old rice, keep the heat high, cook in batches if needed, and add the sauce only at the end.
Can I use frozen vegetables for fried rice?
Yes. Add frozen mixed vegetables straight from the freezer and stir-fry over high heat until heated through and any moisture has cooked off before adding the rice.

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