Vegetable Fried Rice (no egg)
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 and no oil, this approachable recipe is vegan, plant-based and ready in less than 20 minutes!
Servings: 2
Calories: 489kcal
Cost: $3
Equipment
- non-stick wok or non-stick large skillet
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
Calories: 489kcal | Carbohydrates: 102g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1565mg | Potassium: 596mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6950IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg
