Looking for the best way to use up that leftover rice sitting in your fridge? This easy vegan fried rice recipe is everything you love about classic takeout—but healthier, faster, and made with real, wholesome ingredients you probably already have on hand. With crispy tofu scramble, a savory-sweet sauce, and loads of frozen veggies, this plant-based recipe is the ultimate weeknight dinner win.
It’s ready in under 20 minutes, packed with umami flavor, and totally flexible. Whether you’re using white rice, jasmine rice, or even leftover brown rice, this is one of those fried rice recipes you’ll keep in rotation forever.
Why You’ll Love This Vegan Fried Rice
- A great way to use day-old rice or leftover veggies
- Totally customizable with whatever green vegetables or random vegetables you have
- Packs in extra protein from extra-firm tofu
- Perfect for meal prep—stores beautifully
- Great for feeding non-vegan friends
- Makes an easy main course or flavorful side dish
Benefits of Vegan Fried Rice
This veggie-packed vegan dish is:
- High in plant protein from tofu
- A low-waste way to use leftovers
- Full of fresh veggies and fiber
- Free of dairy and eggs, but still rich in taste
- Easily made gluten-free with tamari, coconut aminos, or liquid aminos
Ingredients & Substitutions
Let’s talk about what you’ll need for the best fried rice ever—and how to make it work with what you’ve got.
Rice
- 2–3 cups cooked rice – The best vegan fried rice starts with cold rice. Whether it’s jasmine rice, long grain, white rice, or leftover brown rice, just make sure it’s dry and room temperature or chilled. Freshly made, warm rice = mushy mess.
- Pro Tip: For extra flavor, use rice vinegar or a splash of oyster sauce (vegan versions available).
Tofu
- 1 block extra-firm tofu – Press it for 15 minutes if you want crispy tofu! Or crumble it straight into the pan for a quick tofu scramble that mimics scrambled eggs in texture.
- Want even more extra protein? Add in some chopped tempeh or edamame.
Veggies
- 2 cups frozen veggies – Think green peas, corn kernels, red peppers, green beans, or a mix.
- You can totally sub with fresh vegetables like bell peppers, bok choy, or spring onions. Just give them a few more minutes of prep time.
Sauce Ingredients
Mix together:
- 2 tbsp regular soy sauce (or low sodium soy sauce, gluten-free soy sauce, or coconut aminos)
- 2 tbsp gochujang or sriracha – for heat (or skip it for a mild version)
- Optional: Add a drizzle of maple syrup, a few drops of peanut oil, or a dash of hoisin sauce for that secret ingredient energy
Toppings & Flavor Boosters
- Sesame seeds or green onions (or spring onions) for crunch and color
- Red pepper flakes for spice
- Chili oil or vegan butter for richness
Helpful Tools
- Large skillet or large wok – You want space to fry without crowding!
- Spatula or wooden spoon – For flipping tofu and stirring rice
- Airtight container – Perfect for meal prep and storing leftovers
How to Make This Easy Vegan Fried Rice
You’ll need about 10 minutes of active cooking and just a bit of oil to bring this all together.
1. Crumble & Cook the Tofu (2–3 minutes)
- Heat a large pan over medium heat and add a tsp of oil (olive, sesame, or peanut oil).
- Crumble tofu directly into the skillet using your hands.
- Let it brown slightly for 1–2 minutes until it starts resembling scrambled eggs.
2. Add Frozen Veggies & Season
- Toss in your frozen veggies (no need to thaw).
- Sprinkle with garlic powder, onion powder, and any other seasonings you like.
- Stir-fry for about 5 minutes until the veggies are fully cooked.
3. Stir in the Cold Rice
- Add your cold rice—whether it’s day-old white rice, jasmine rice, or leftover brown rice.
- Use a spatula or fork to gently break up clumps.
4. Add the Sauce
- Pour your sauce mixture over the rice and stir well.
- Cook for 2–3 minutes until everything is evenly coated.
5. Fry Everything to Perfection (Medium-High Heat)
- Increase to medium-high heat.
- Let the rice crisp up, stirring only occasionally, for that authentic classic fried rice texture.
- Add more oil or a splash of water if things get too dry.
6. Top & Serve
- Top with sesame seeds, chopped green onions, or chili oil.
- Serve warm as a main course or side dish.
Tips & Tricks
- Use day-old rice – The best way to avoid mushy rice.
- Don’t add too much water – You want fried rice, not steamed rice!
- Let the rice sit before stirring – It needs time to get crispy.
- Taste as you go – Adjust sauce, salt, or spice based on personal preference.
- Add tofu at the end – If you want crispy tofu, cook it separately first.
Easy Variations
- Sweet & Spicy – Add maple syrup and extra sriracha
- Peanut Butter Fried Rice – Stir in a spoonful of peanut butter to your sauce
- Veggie Explosion – Add everything from bok choy to green beans
- Kimchi Fried Rice – Stir in chopped kimchi for a bold, tangy twist
- “Eggy” Fried Rice – Add vegan egg or more tofu scramble
Meal Prep & Storage Tips
- Store: Keep in an airtight container in the fridge for 4–5 days.
- Freeze: Works great frozen! Reheat in a skillet to keep texture.
- Meal prep: Make a big batch of cold rice and crumbled tofu ahead to save time during the week.
Common Mistakes to Avoid
- Using fresh rice straight from the pot
- Not using enough oil or sauce
- Overcrowding the large skillet
- Cooking everything at once without layering steps
- Forgetting to taste and adjust seasonings
Best Side Dishes
- Miso soup
- Cucumber salad
- Steamed dumplings
- Stir-fried greens or bok choy
- Spring rolls with hoisin sauce
Vegetarian Recipe Solutions
For gluten-free versions:
- Use tamari instead of soy sauce
- Opt for gluten-free pasta varieties
- Check all seasoning labels
Key techniques:
- Properly press and drain tofu
- Roast vegetables separately
- Maintain high heat when sautéing
Storage recommendations:
- Store components separately
- Use airtight containers
- Consume within 3-4 days
Easy Vegan Fried Rice – No Chop Recipe
This Vegan Fried Rice is a quick, delicious way to use up leftover rice. Loaded with crispy tofu, frozen veggies, and a savory sauce, it's the perfect easy meal!
Ingredients
Fried Rice
- 2-3 tbsp oil I used olive oil
- 2-3 cups leftover rice, chilled I just use whatever I have no need to be too exact
- 1 block firm tofu
- 2 cups frozen chopped veggies see notes
- 1 tsp garlic powder
- ½ tsp onion powder
Sauce
- 2 tbsp dark soy sauce or soy sauce
- 2 tbsp gochujang or sriracha optional
Optional Toppings
- chili oil, sesame seeds, chopped green onions
Instructions
- In a pan on medium heat, crumble up the tofu using your hands directly into the pan. Large or small crumbles are fine.
- Add the frozen vegetables in with the tofu, and sprinkle on the onion and garlic powder. Add a little bit of the oil if needed and cook for around 5 mins or until the veggies are fully cooked through.
- Now, add in the rice, the sauce and the rest of the olive oil.
- Saute on medium-high heat for another 3-5 mins or until the rice is crispy. Turn the heat down if needed to ensure it doesn't burn.
- Serve with your favorite toppings and enjoy!
Notes
Feel free to use fresh veggies if desired. Dice them into small pieces. You can also add things like fresh garlic, ginger and onion. Using fresh vegetables will take a little longer due to the chopping.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 425g | Calories: 500kcal | Carbohydrates: 50g | Protein: 23g | Fat: 25g | Saturated Fat: 3.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8.5g | Sodium: 900mg | Potassium: 425mg | Fiber: 6.5g | Sugar: 6.5g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 12.5mg | Iron: 12.5mg
Tried this recipe?Let us know how it was!
Conclusion
This is hands down one of the best vegan dishes to have in your back pocket. It’s cozy, quick, and wildly customizable. Whether you’re using up leftover rice, diving into meal prep, or whipping up a lazy dinner with frozen veggies, this delicious vegan fried rice delivers on all fronts.
Bookmark this recipe for the next time you’re staring into your fridge thinking, “What can I make with all this random stuff?” Because chances are, you’ve already got everything you need for this easy vegetable masterpiece.
