Ultimate Vegan Fried Rice

A couple of years ago for Mothers Day I asked to go to Atlanta to a full vegan restaurant that I had been hearing about. To make a long story short, we sat there with a toddler and 5 month old for an hour and a half while people came in, got and ate their food, and we only got hot water. Of course we asked what was going on and were told a simple “I don’t know”. After a while, we left and I was in full fledged tears because it was now 6:30pm on Mother’s Day and I knew it’d be impossible to get in somewhere else. Not to mention, I had a cranky baby and a hungry toddler as well. We googled and found a close vegetarian Chinese restaurant and gunned it there; where this Ultimate Vegan Fried Rice was inspired from!

There was one other table eating and we were quickly seated and ordered our food. When I tell you guys the whole experience there was more than I could have ever asked for. The spring rolls and fried rice were out of this world, and the service and atmosphere made me completely forget about the mess we dealt with beforehand. I’ll never forget it. This recipe is me trying to recreate the amazing one I enjoyed on that amazing Mother’s Day!


First things first, you need to cook the rice. I always suggest a rice cooker because they are cheap, easy to use, and always cook the rice perfectly, but if you don’t have one, you can do it the old fashioned way. Once the rice is finished, you want to let it cool completely.

Next, there are vegetables that need to be chopped/sliced. Chop the onion, carrots, broccoli, zucchini, and mushrooms and mince the garlic. This Ultimate Vegan Fried Rice is packed full of vegetables and deliciousness! That Mother’s Day was the first time I had zucchini in my stir fry and was blown away and have added it to mine every since.

To Cook

Heat 1 tbsp of olive oil in a large skillet over medium heat. Using your hands, break up the pressed tofu, then add it to the skillet with a pinch of turmeric and salt and pepper and “scramble” it for 5-8 minutes. Add 1 1/2 more tbsp of olive oil and 1/2 tbsp of sesame seed oil. Sesame seed oil really gives it that authentic flavor, but it is strong, so you don’t need much. Add in the onion, carrot, and broccoli and sautee for 5 minutes. Add in the zucchini, mushrooms, bean sprouts, minced garlic, and ginger and sautee for another 5 minutes. Mix in the sesame seeds and set aside.

Now, heat 2 tbsp of olive oil and 1/2 tbsp sesame seed oil to another large skillet, then add the cooked and chilled rice. It’s important to not use hot rice because it sticks to each other, and the pan. Fry the rice in the skillet for 2-3 minutes, then add in the soy sauce and rest of the ginger and continue to cook, stirring often, for 5 more minutes, making sure the rice is evenly coated.

You can mix the cooked vegetables in the rice or layer them over the rice. Serve and ENJOY!

Ultimate Vegan Fried Rice

Servings : 6
Prep time : 15 minutes
Cook time : 25 minutes

  • 2 cups + 4 cups water
  • 1/2 block of tofu – pressed
  • pinch of turmeric
  • pink of salt and pepper
  • 1 medium onion
  • 2 medium carrots (~ about 2 1/2 cups chopped)
  • 1 medium head broccoli (~ 2 cups chopped)
  • 2 zucchinis (~ 2 cups chopped)
  • 6oz mushrooms (~2 1/2 cups sliced)
  • 1 tbsp + 1 1/2 tbsp + 2 tbsp olive oil – separated
  • 1/2 tbsp +1/2tbsp sesame seed oil – separated
  • 3 medium garlic cloves
  • 1 c bean sprouts
  • 1/2 tsp + 1/4 tsp ginger – seperated
  • 3 tbsp sesame seeds
  • 1/4 c soy sauce
  1. Cook rice in water in rice cooker (or according to package directions). Chill.
  2. Chop the onion, carrots, broccoli, and zucchinis. Slice mushrooms and mince garlic.
  3. Heat 1 tbsp olive oil over medium heat in a large skillet.
  4. Break up tofu into small bits, then add to skillet and “scramble”/sautee for 5-8 minutes.
  5. Add 1 1/2 tbsp olive oil and 1/2 tbsp sesame seed oil
  6. Add in the chopped onion, carrot, and broccoli and sautee for another 5 minutes.
  7. Mix in the zucchini, mushrooms, bean sprouts, minced garlic, 1/2 tsp ginger, and sesame seeds and sautee another 5 minutes.
  8. In another large skillet, heat 2 tbsp olive oil and 1/2 tbsp sesame seed oil over medium heat.
  9. Add the chilled rice and fry, mixing often, for 2-3 minutes.
  10. Mix in soy sauce and 1/4 tsp ginger and continue frying for 5 more minutes.
  11. Plate, serve, and devour!



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