A tasty plant-based twist on traditional restaurant-style fried rice with onions, carrots, peas, grape tomatoes, and sesame seeds.
When I lived in La Maddalena, Italy several years ago, I enjoyed a wide variety of delicious Italian dishes. I truly enjoyed frequenting restaurants on my little island and trying different things. The food was fresh and tasted incredible. The one drawback to living in La Maddalena is that it is a very small island. While there are many Italian restaurants, pizzerias, and cafes, there are no non-Italian restaurants there, at least not when I lived there. Looking back on this special time, this is when I truly learned how to cook.
If you’ve read any of my posts, you know that I love eating a wide range of cuisine. So does my daughter. When we lived in La Maddalena, she loved getting fresh pastries, tiramisu, pizza, and Italian hot chocolate. And it was an incredible experience. But when she asked for sushi, I had to hone my sushi-making skills. When she asked me for hummus and pita bread, I learned how to make pita bread and hummus. And when she asked for her favorite Chinese take-out, I learned how to make fried rice.
I’m really excited to share this recipe with you. I have made this tried-and-true recipe so many times over the past fifteen years. It’s delicious and it’s easy. Since I transitioned to a plant-based lifestyle, I no longer add eggs or meat; but that doesn’t mean this Vegetable Fried Rice is ordinary or plain. In fact, it’s filled with incredible vegetables and possesses tons of color and flavor.
The first step in making this Vegetable Fried Rice is preparing the rice in advance. We typically cook extra brown rice in the Instant Pot when we’re having rice with another dish to keep things simple and easy. Then, I just store it in a covered container in the refrigerator until I’m ready to make this fried rice. What’s interesting is that the brown rice literally crumbles apart when I turn it out into the pan. Yes, it may be molded in the form of the storage container, but as I pick the rice up and gently apply pressure, it separates quite easily. This isn’t always the case with stickier or starchier versions of rice.
Next up are the colorful vegetables. It is in the name after all. I like using chopped onions, chopped carrots, and green peas. But you can add anything you like. Over the years, we’ve added zucchini, riced cauliflower, edamame, broccoli, bell peppers, and more. For the photos and recipe, I stuck with the basics.
There is one addition that isn’t necessarily traditional. I like adding halved grape tomatoes to the mix. Ever since getting fried rice at Bangkok Wok, I simply must add grape tomatoes to my Vegetable Fried Rice. They add so much more depth, flavor, and color. I’m simply addicted. And I can’t very well include them as a vegetable in the preceding paragraph since a tomato is technically a fruit. So, yeah, there is fruit in this Vegetable Fried Rice… but that doesn’t mean I’m not going to call it Fruity Fried Rice. Though that is a catchy name.
You can also add some scrambled and chopped Just Egg or vegan meat alternatives to this Vegetable Fried Rice, though I typically don’t. However, I do like making Ginger Tofu Dumplings to serve with the fried rice. They’re so good and complement this Vegetable Fried Rice perfectly. However, I only make up about half of the dumplings since I like adding the remaining seasoned tofu to the Vegetable Fried Rice. It adds more flavor, a slightly different texture, and a little more plant protein.
And honestly, that’s probably the best part about cooking for yourself. You can add or omit anything you want. Another great benefit about making your own Vegetable Fried Rice is that you can control exactly how much oil and salt you use. This is important if you have are trying to maintain or lose weight, have high blood pressure, or retain water. So many times over the years, I’m disappointed with how salty and oily restaurant food is, including tasty take-out fried rice. There’s a reason it tastes good, you know.
Admittedly, I do like adding just a touch of sesame seed oil. You don’t need much at all; but it does add a great deal of flavor. I also like adding sesame seeds to the Vegetable Fried Rice. Then to season this scrumptious rice and vegetable blend, I like adding a little minced garlic, garlic powder, onion powder, and black pepper.
The key is to sauté the vegetables and rice for about fifteen minutes on a medium-low setting. Some of your vegetables and rice may get a little toasted or slightly charred, but I think that’s a good thing. It’s only after you see little toasty spots that you want to pour in a little low-sodium soy sauce. If you’re following a gluten-free diet, use gluten-free tamari instead.
To serve, I like sprinkling fresh sliced green onions and toasted sesame seeds on top. I also like serving this Vegetable Fried Rice with the Ginger Tofu Dumplings mentioned earlier and pan-toasted edamame. I just toss edamame in a non-stick skillet along with a little garlic powder, onion powder, and soy sauce and sauté for five to ten minutes.
Nothing fancy. But all of these flavors mingle well together to create the perfect fried rice and accompaniments.
I hope you enjoy this Vegetable Fried Rice as much as I do.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 7-8 cups cooked rice*
- 1 onion, chopped (1-2 cups)
- 1½ cups green peas
- 1½ cup carrots, chopped or shredded
- ½ – 1 tsp sesame seed oil (optional)
- ½ – 1 tsp avocado oil (optional)
- 3-4 garlic cloves, minced (1 Tbsp)
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup seasoned tofu** (optional)
- ½ cup Just Egg*** (optional)
- 1 cup grape tomatoes, halved
- 3-4 green onions, sliced (about ½ cup)
- 2 Tbsp sesame seeds
- 2 Tbsp reduced sodium soy sauce or gluten-free tamari
- salt to taste (optional)
Instructions
- In a large skillet or paella pan, sauté the onions and carrots over low-medium heat, until tender-crisp, about 4-5 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking. You can also add the sesame seed oil, if using.
- Add in the garlic, black pepper, onion powder, and garlic powder. Stir to combine.
- Add in the peas and tomatoes. Stir to combine. Saute 2-3 minutes.
- Meanwhile, cook seasoned tofu** or Just Egg*** in a non-stick skillet. See notes below.
- Add in the rice. Stir to combine, breaking the rice apart until it is separated. Sauté for 10-15 more minutes.
- Stir in the sliced green onions, sesame seeds, and soy sauce.
- Adjust seasonings to taste, as desired.
Notes
* To make rice in the instant pot, combine 3 cups of rice and 3¾ cups water. For white rice, cook on High Pressure for 4 minutes; for brown rice cook on High pressure for 20 minutes. Allow to release pressure naturally. This will result in about 7-8 cups of perfectly cooked rice. Allow to cool completely. Store covered in refrigerator until ready to make this Fried Rice.
** For seasoned tofu, drain 8 ounces (half a block) of firm to extra firm tofu. Heat a non-stick skillet over medium heat. Add the sesame oil to the pan and crumble the tofu. Add 1-2 Tbsp minced garlic and sauté for 3 minutes. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp minced ginger, and 1 tsp chile-garlic sauce. Stir 3-5 minutes or until a nice golden brown. Add in with green onions in step 5.
*** For Just Egg, sauté over medium heat per product directions. Transfer cooked just egg to cutting board and roughly chop. Add in with green onions in step 5.
Vegetable Fried Rice
Equipment
- stove
Ingredients
- 7-8 cups cooked rice*
- 1 onion chopped (1-2 cups)
- 1½ cups green peas
- 1½ cup carrots chopped or shredded
- ½ – 1 tsp sesame seed oil optional
- ½ – 1 tsp avocado oil optional
- 3-4 garlic cloves minced (1 Tbsp)
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup seasoned tofu** optional
- ½ cup Just Egg*** optional
- 1 cup grape tomatoes halved
- 3-4 green onions sliced (about ½ cup)
- 2 Tbsp sesame seeds
- 2 Tbsp reduced sodium soy sauce or gluten-free tamari
- salt to taste optional
Instructions
- In a large skillet or paella pan, sauté the onions and carrots over low-medium heat, until tender-crisp, about 4-5 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking. You can also add the sesame seed oil, if using.
- Add in the garlic, black pepper, onion powder, and garlic powder. Stir to combine.
- Add in the peas, tomatoes, and rice. Stir to combine. Saute 4-5 minutes.
- Meanwhile, cook seasoned tofu** or Just Egg*** in a non-stick skillet. See notes below.
- Stir in green onions, sesame seeds, and soy sauce.
- Adjust seasonings to taste, as desired.