I loooooove me some Chinese food, but let’s face it – the majority of Chinese food in small towns like mine is less than sub par quality. Usually loaded with msg and other harmful ingredients, it leaves you feeling like a bag of poop after eating it. Not to mention, it’s almost impossible to find vegan options anyway.
Until now! This incredibly delicious vegan fried rice is not only heaps healthier than the restaurant version, but the flavour is in a leeeaague of its own =).
The secret to making perfect fried rice, I have found, is to cook every ingredient separately. That way, nothing winds up over or under cooked. Just bowl after bowl of delicious, nutritious, freshly fried rice =).
Cooking the ingredients separately makes it slightly more time consuming than throwing everything into the wok at once, but this recipe produces a mountain of fried rice. And you know what that means… FREEZER MEALS!! Ya baby! If you want to make a smaller amount, simply use the portion slider in the recipe section to adjust the ingredients accordingly.
B and I usually eat a couple bowls of this delicious vegan fried rice for dinner one night, then I put the rest into two portion containers and freeze them for future meals.
This vegan fried rice is also gluten-free, so long as you use tamari instead of traditional soy sauce. All my GF homies, ya hurrrrrrd?!
To get the rice dry enough to fry it, spread it in a thin layer on a large baking sheet after it is done cooking. This will help it cool down faster, and release excess moisture. Once it is at room temperature, pop it in the fridge for 30 minutes, or freezer for 15. This will release even more moisture, making it drier and crumblier, which is the optimal texture for producing crispy fried rice.
Feel free to add whatever veggies you want into this dish. Just be sure to chop them into small pieces that are as uniform as possible.
To reiterate: Rice.. is nice. And fried rice… is thrice nice. And I am quite right, that tonight, we just might….
make some more of this amazingly splendiferous, most delicious, super nutritious… Vegan Fried Rice!! =D
Freezer-friendly Vegan Fried Rice
This fried rice comes loaded with delicious vegetables, is super easy to make, and frozen leftovers make incredible pre-made meals!
For the Fried Rice:
- 10 cups cooked rice I use long grain white rice, but brown, jasmine, or basmati would work as well
- 2 cups frozen peas thawed in warm water
- 1 large onion diced
- 3 large carrots diced
- 6 cloves garlic minced
- 3 tbsp ginger root grated
- 2 cups savoy cabbage grated
- 2 cups cremini mushrooms diced
- 400 gram package medium-firm tofu rinsed well, patted dry, and crumbled
- ½ tsp white pepper (black works fine if you don't have white)
- 4 tbsp grape seed oil
- 4 tbsp sesame oil
- 8 tbsp tamari
- 2 tbsp rice vinegar
- sesame seeds
- green onion
For the sauce (optional):
- ¼ cup sesame oil
- ¼ cup tamari
- ¼ cup maple syrup
- 2 tbsp sri racha
- 2 tbsp rice vinegar or fresh lime juice
For the Fried Rice:
Cook the rice according to the package directions, then allow it to cool to room temperature by spreading it in a thin layer on a large baking sheet. Then place in the fridge for 30 minutes or freezer for 15 to dry it out. You want the grains to be as separated as possible (but don’t worry if you’ve got clumps. Frying will sort that out.)
While the rice is cooking, heat a large skillet or wok to medium heat. Pour in 1 tbsp of sesame oil and the diced onion, and stir to coat.
- Cook the onion for 2-3 minutes, then add 1 tbsp tamari and stir.
Continue to cook until translucent, stirring occasionally, then remove the onion from the pan and place in a large mixing bowl.
Next, add another tbsp of sesame oil to the pan, then the carrots, and stir to coat. Cook for several minutes, until the carrots start to soften. Add the minced garlic, grated ginger, and 1 tbsp of tamari, and mix well.
Cook for several more minutes, until the carrots are al dente (soft on the edges but firm in the middle), then remove and add to the mixing bowl with the onions.
Now add another tbsp of sesame oil to the pan, then the crumbled tofu, and stir to coat. Cook for several minutes, then add 1 tbsp of tamari and stir again.
Cook the tofu for 2-3 more minutes, then add to mixing bowl.
Now, (yep, you guessed it), add another tbsp of sesame oil to the pan, then the diced mushrooms. Stir to coat and cook until the mushrooms start to release moisture. Then add the grated cabbage and stir to incorporate. Add 1 tbsp of tamari, mix well, and sautee until the mushrooms are fully cooked and the cabbage is al dente.
Pour the mushrooms and cabbage into the mixing bowl.
Increase the heat on the pan to medium-high.
While the burner heats up further, add the thawed frozen peas into the mixing bowl with all the other vegetables, and mmmix ‘em up real good.
Add 2-3 tbsp of grape seed oil to the pan and half the rice (5 cups), and stir to coat. Cook for several minutes, then add 2-3 tbsp tamari, plus 1 tbsp rice vinegar, and mix well to incorporate.
Continue to fry the rice until it is light, dry, and starting to crisp - about 10 minutes. Some might stick to the bottom of the pan, but fret not. These bits are my favourite, because they get extra crispy. Scrape them off the bottom with a metal spatula (only if your pan is cast iron or stainless).
Empty the fried rice into a second mixing bowl (unless you have a giant mixing bowl with a 20 cup capacity), and fry the other half as you did in steps 13 and 14.
In a third mixing bowl, combine equal parts of the veggie mixture and fried rice, and stir thoroughly to combine.
Scoop the finished fried rice into bowls and top with sesame seeds, toasted cashews, green onion, cilantro, and the optional sauce.
Leftovers keep for up to one week in the fridge, and up to 4 months in the freezer. To reheat from the freezer, first allow the rice to fully thaw at room temperature. Then add it to a pan with 1-2 tbsp grape seed oil on medium heat, and stir until warmed throughout.
For the optional sauce:
- Put all the ingredients in a glass jar, seal tightly with a lid, and shake vigorously for 1 minute to combine.
- Drizzle over fried rice as preferred.
- Sauce keeps in the fridge for up to 1 month.
As always, nutritional information is a rough estimate, and excludes the optional sauce. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!