Better than takeout, this full-flavored vegetable fried rice features authentic Chinese flavors and sauces. Your kitchen will smell amazing and the whole family will love this veggie fried rice. Using no egg, this approachable recipe is vegan, plant-based and ready in less than 20 minutes!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you quick & simple plant-based recipes every week!
That leftover rice from last night's dinner you have in the fridge is PERFECT for this recipe.
When you're feeling spent from a long day and need dinner quick, make this your go-to recipe. This would pair well with sweet chili air fryer tofu and jasmine tea.
🎙 What people say about this recipe
Really enjoyed making this recipe, and it was a hit with even my still meat eating son.
- Lori
The dish offers a savory taste, enhanced by the umami flavor of soy sauce, wine and other seasonings. The combination of garlic, ginger, and green onions often adds a fragrant and aromatic quality. The pops of color from the vegetables offer a welcoming treat. Well put together.
- Danielle
🧄 Ingredient notes
- Cold leftover rice - That leftover rice you have in the fridge is PERFECT for this recipe, since it has dried a little and the starchy stickiness has chilled out. It can be any kind of rice, although long-grain varieties are best: long-grain white rice, jasmine rice, long-grain brown rice, etc. What you see pictured is masoori rice, but I typically make this with leftover jasmine rice. You can also use leftover cold short-grain rice, like sushi rice, but the fried rice will stick together more. Still delicious, though.
- Ginger/garlic paste - I buy a jar of ginger/garlic paste and keep it in the fridge for busy weeknight meals, like this one. Always dip into it with a clean spoon and it'll last for a few months.
- Light soy sauce - This is standard soy sauce. I specify "light" soy sauce, because dark soy sauce is a thicker, more intensely flavored sauce that is used for some recipes. Any standard soy sauce that you typically see on the table at a Chinese restaurant will work. We love and recommend the Pearl River Bridge Golden Label Superior Light Soy Sauce, if you can find it.
- Shaoxing wine - This is Chinese cooking wine and I buy it at H-Mart. I've often heard that if your homemade Chinese food tastes like it's missing "something", this is the "something". It is inexpensive and keeps for a long time. Another spelling is "Shao Hsing". See photo below of what it looks like on the shelf at my local Asian market. I've listed some substitutions below, if you don't have it.
- Vegetarian mushroom-based "oyster" sauce - We're gonna skip the blended oysters and use a mushroom-based vegetarian "oyster" sauce for this recipe. If you enjoy cooking Chinese food at home, this is an absolute must ingredient to keep on hand. See a photo of this on the shelf at my local Asian market below. Richin and Wan Ja Shan are two brands I've tried and they are similar in taste.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this recipe:
- Ginger/garlic paste - Use freshly minced ginger and garlic instead. I would not recommend dried versions in this recipe.
- Frozen corn, peas, and carrots - Use frozen mixed vegetables for an easy swap. Or, use any vegetable of your choice! Other tasty options we've used: edamame, bell pepper, snow peas, broccoli, Chinese broccoli, and spinach.
- Shaoxing wine - If you can't find it, you can use dry cooking sherry or vegetable stock. Last resort: just a little more water to help deglaze the pan.
- Vegan oyster sauce - Standard oyster sauce that contains seafood can also be used, if you consume seafood.
- Light soy sauce - Instead of soy sauce, you can use tamari or coconut aminos.
- Toasted sesame oil - This is used in a small amount for fragrance. Omit if you don't want to use it. Or, substitute extra toasted sesame seeds.
Switch things up with these variation ideas!
- Spicy - add sriracha, chili garlic sauce, or sambal oelek to spice things up!
- High protein fried rice - Add cubed extra firm tofu and/or edamame to amp up the protein
🔪 Instructions
Here's how to make egg-free vegetable fried rice step-by-step!
Preheat non-stick wok over medium high heat. Add a couple tablespoons of water, the ginger-garlic paste and sliced green onion to the pan. Stir and cook until water evaporates, about 30 seconds. Be careful to not burn it. Add a little more water, if necessary.
Stir in frozen corn, peas and carrots.
Cook for 2-3 minutes.
Add sugar and shaoxing wine and stir to deglaze the pan.
(Optional: add 2 tablespoons neutral vegetable oil to pan before adding the rice. Using a non-stick wok, this is optional. The rice won't stick.)
Add rice, white pepper, vegan oyster sauce, soy sauce, sesame seeds and sesame oil (if using).
Stir together to incorporate the sauces throughout the rice. Let it cook for 20 seconds without stirring, to sear the rice.
Then, stir again. Repeat until everything is heated through and the rice is slightly seared, about 3-4 minutes.
Serve immediately!
Expert tips
- Don't use freshly cooked rice for this dish. Cold, leftover rice is best.
- The rice will stick to a standard wok without using oil. (believe me, I've tried) Use non-stick if you wanna skip out on the oil.
- Don't crowd the pan. If you want to make a lot, do it in a couple batches.
🍳 Equipment
- Non-stick wok - I'm using a non-stick wok by Henckels - Zwilling in order to make this fried rice without having to use a lot of oil. A large non-stick skillet will also work. It doesn't have to be a wok shape, but it helps!
🥡 Make ahead and storage tips
This dish can be made ahead and then re-heated in the microwave.
Store the fried rice in the refrigerator for up to 3 days, if using leftover rice from the day before.
You can freeze the prepared fried rice also, but I haven't tested how long it would keep.
🗺 Cultural influences
This recipe was inspired by my frequent trips to Hunan Dragon, Hunan Bo, Ta Hua, and other Chinese restaurants in Houston as a child. I have especially fond memories of Hunan Dragon, which was located at the corner of S. Shepherd and West Alabama.
Photos of their loyal customers under the glass tabletops were always fun to explore while we waited for our fried rice, lo mein with thin noodles, and beef with broccoli to appear.
Here's an authentic, traditional recipe for this dish: Vegetable Fried Rice from The Woks of Life.
See About for more information on my cultural influences and how I attribute recipes.
💜 More recipes you'll love
If you love this recipe for fried rice without egg, check out these other plant-based rice recipes!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Vegetable Fried Rice (no egg)
Equipment
Ingredients
- 3 cups cold cooked rice
- 1 cup frozen mixed peas and carrots
- 1 cup frozen corn
- 5 scallions sliced
- 2 teaspoons ginger garlic paste
- 1 teaspoon sugar
- 1 pinch ground white pepper
- 1 tablespoon shaoxing wine see note #1
- 2 tablespoons vegan oyster sauce see note #2
- 2 tablespoons light soy sauce see note #3
- ½ teaspoon toasted sesame seeds
- ½ teaspoon toasted sesame oil optional
Instructions
- Preheat non-stick wok over medium high heat. Add a couple tablespoons of water, the ginger-garlic paste and sliced green onion to the pan. Stir and cook until water evaporates, about 30 seconds. Be careful to not burn it. Add a little more water, if necessary.2 teaspoons ginger garlic paste, 5 scallions
- Stir in frozen corn, peas and carrots. Cook for 2-3 minutes.1 cup frozen mixed peas and carrots, 1 cup frozen corn
- Add sugar and shaoxing wine and stir to deglaze the pan.1 teaspoon sugar, 1 tablespoon shaoxing wine
- Add rice, white pepper, vegan oyster sauce, soy sauce, sesame seeds and sesame oil (if using). Stir together to incorporate the sauces throughout the rice. Let it cook for 20 seconds without stirring, to sear the rice. Then, stir again. Repeat until everything is heated through and the rice is slightly seared, about 3-4 minutes.3 cups cold cooked rice, 1 pinch ground white pepper, 2 tablespoons vegan oyster sauce, 2 tablespoons light soy sauce, ½ teaspoon toasted sesame seeds, ½ teaspoon toasted sesame oil
Video
Notes
- Shaoxing wine can be found in Asian grocery stores. It's an inexpensive amber-colored cooking wine. If you can't find it, you can use dry cooking sherry or vegetable stock. Last resort: just a little more water to help deglaze the pan.
- Vegan oyster sauce is mushroom-based and is a fine substitution for the standard oyster sauce that contains seafood. Look for mushroom-based oyster sauce at the Asian grocery store in the sauce aisle. One brand I've used a lot is Richin.
- Light soy sauce is standard soy sauce. I specify "light" soy sauce, because dark soy sauce is a thicker, more intensely flavored sauce that is used for some recipes. Any standard soy sauce that you typically see on the table at a Chinese restaurant will work. We love and recommend the Pearl River Bridge Golden Label Superior Light Soy Sauce, if you can find it.
Nutrition
This recipe was inspired by and adapted to be made vegan and mostly oil-free from Recipe Tin Eats.
Abi Cowell says
Margaret says
Definitely a keeper. Came together in a flash and tastes great.
Love it uses pantry ingredients. I used pinot gregio for wine and it was fine. Thanks for such a quick and easy recipe.