Vegan Fried Rice: {Meatless} Monday Meal

Vegan Fried Rice


I love this recipe for a bunch of reasons:

  • 1. It is an easy “I’m too tired to cook” recipe.
  • 2. It provides vegetables, starch and protein all in one dish.
  • 3. You can customize it with whatever vegetables, proteins and type of rice you want.
  • 4. You can make it using only one large pan so that cuts down on the clean up time.
  • 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium.
  • 6. You can also save time by making a large batch of rice and freezing the 4 cups for this recipe in a zipper-topped bag for up to 4 months. Just leave it in the fridge for the day to thaw or on the counter for 1-2 hours before making this recipe.


  • Vegan Fried Rice
  • Yields around 7 cups



  • -1¾ cup frozen peas
  • -2-3 carrots, peeled and diced
  • -2 small bunches baby bok choy, finely chopped
  • -1 small yellow or white onion, diced
  • -2 small yellow squash, diced
  • -1½ cups broccoli florets, chopped
  • -4 cups cooked brown rice, at least a day old
  • -1½ tablespoons vegetable oil
  • -3 tablespoons tamari or low-sodium soy sauce
  • -Salt, to taste (This is just to bring out the flavor of the vegetables, not to really add saltiness to the dish).
  • -Sriracha or other hot chili sauce, to taste


Most of the ingredients for Vegan Fried Rice

some of the ingredients for Vegan fried rice

Freeze cooked rice in portions you'd like to use so you have a grain ready to add to recipes.

When I made rice recently, I cooked extra and scooped out four cups for this recipe. I froze the rice in a zipper-top bag and let it thaw on the counter for an hour before I used it for the fried rice.



Heat a large sauté pan over medium heat and add the oil and onions and a small pinch of salt. Let the onions cook until they begin to become translucent, around 4 or 5 minutes, stirring occasionally.

Add the carrots, a pinch more salt and stir. Cook another 2 minutes, stirring occasionally. If needed, deglaze the pan by adding a little bit of room temperature water and scraping the tasty brown bits of veggies off the bottom of the pan.

Add the squash, broccoli and peas with a bit more salt. Stir and let cook for about 2 minutes, stirring occasionally.

Add the rice and stir it all together. Cook until the rice heats through, around 2-3 minutes. Add the tamari and optional Sriracha and stir.

Taste, adjust seasonings as desired and enjoy.


Oy, Mommy! AGAIN with the camera? Can't I just eat in peace?

Oy, Mommy! AGAIN with the camera? Can’t I just eat in peace?

Now what's this Vegan Fried Rice thing she's made?

Now what’s this Vegan Fried Rice thing she’s made?

Let me try this...

Let me try this…

Ooh, yum! Nomnomnom.

Ooh, yum! Nomnomnom.

Want some?

Want some?

Nah. Just kidding! I want this bite.

Nah. Just kidding! I want this bite.


Happy Cooking!



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4 Responses to Vegan Fried Rice: {Meatless} Monday Meal

  1. Heather Jordan says:

    Hello there! I was just commenting to mention that you never said when to throw in the bok choy… I’m assuming it’s when you put the squash and broccoli in?

    • Jory says:

      Oh no! You’re right Heather. Thanks for catching that! Add the bok choy about a minute after you add the broccoli and squash.

      Thanks again!

      Jory 🙂

  2. Deborah says:

    She’s a switch-hitter! Like my not-quite-two granddaughter, it looks like your teeny tiny foodie has not made up her mind whether she is a lefty or a righty??

    • Jory says:

      Hi Deborah!
      She definitely did switch hit for a while. Sadly, she is firmly a righty at this point. I only say “sadly” because I’m a lefty and was hoping she was too! 😉

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