Veggie Fried Rice (Vegan) Recipe

Name: Veggie Fried Rice (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked brown rice; 4 garlic cloves, chopped; 1 medium onion, chopped; 3 carrots, chopped; 2 stalks celery, chopped; 8 button mushrooms, chopped; 1/2 cup textured vegetable protein (dry); 1/2 cup water; 3 tablespoons low sodium soy sauce; 5 tablespoons extra virgin olive oil or 5 tablespoons canola oil; 1/2 teaspoon sage (fresh or dried); 1/2 teaspoon fresh thyme; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne (optional); 1/4 teaspoon black pepper; 1/4 teaspoon ginger powder; 1 cup edamame (frozen, shelled) or 1 cup frozen peas

Servings: persons

3 cups cooked brown rice
4 garlic cloves, chopped
1 medium onion, chopped
3 carrots, chopped
2 stalks celery, chopped
8 button mushrooms, chopped
1/2 cup textured vegetable protein (dry)
1/2 cup water
3 tablespoons low sodium soy sauce
5 tablespoons extra virgin olive oil or 5 tablespoons canola oil
1/2 teaspoon sage (fresh or dried)
1/2 teaspoon fresh thyme
1/4 teaspoon turmeric
1/8 teaspoon cayenne (optional)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1 cup edamame (frozen, shelled) or 1 cup frozen peas

1
Be sure that the rice is cooked and the veggies are chopped before you begin.
2
Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
3
Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
4
Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
5
Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.

962

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups cooked brown rice, 4 garlic cloves, chopped, 1 medium onion, chopped, 3 carrots, chopped, and more.

Yes, Veggie Fried Rice (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Fried Rice (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions