Easy Vegan & Gluten-Free Fried Rice – A Healthy, Flavor-Packed Meal
If you’re looking for a quick, nutritious, and satisfying meal, this Vegan & Gluten-Free Fried Rice is a must-try! Packed with wholesome veggies, plant-based protein, and delicious umami flavors, this dish is a staple in our house—and for good reason. It’s super easy to prepare, perfect for meal prep, and completely customizable to your family’s tastes. Whether you’re cooking for your family or meal prepping for the week, this gluten-free fried rice is a delicious, nourishing option that everyone will love!
Why You’ll Love This Vegan Fried Rice
✔ Naturally gluten-free & dairy-free – A safe and healthy choice for all dietary needs.
✔ Loaded with nutrients – Packed with fiber, vitamins, and plant-based protein.
✔ Quick & easy – Ideal for busy weeknights, especially if you make the rice in advance.
✔ Customizable – Add your favorite veggies, tofu, or even a splash of spice to make it your own.
Top Tip
Using pre-cooked rice makes this dish even faster to whip up, making it one of my go-to meals when I need something quick and satisfying.
Let’s get started!
Ingredients
Base Ingredients:
- Cooked rice – Use your preferred type (Indian Basmati, long grain white rice, or brown rice) for the best texture. Cooking it in advance is recommended for easy meal prep.
- Just Egg (optional) – Adds a nice flavor and texture but can be omitted if desired.
Vegetables & Aromatics:
- Peas and carrots – Frozen works great! You can also use a steam bag for added convenience.
- Yellow onion – About ¼ cup, finely diced.
- Garlic – Minced, for a bold and savory depth of flavor.
Seasonings & Sauces:
- Sesame oil – Essential for that rich, nutty fried rice flavor.
- Gluten-free soy sauce – Use gluten-free tamari or coconut aminos as an alternative.
Instructions
Step 1: Prepare the Rice
- For the best texture, make your rice a day in advance and store it in the refrigerator.
- Cook the rice according to package instructions.
- Let the rice cool completely before storing it in an airtight container in the fridge. Cold rice fries better and prevents it from becoming mushy.
Step 2: Sauté the Aromatics & Vegetables
- In a large sauté pan or wok, heat a little sesame oil over medium heat.
- Add the diced yellow onion and minced garlic, sautéing until the onions are soft and translucent.
- Stir in the frozen peas and carrots and cook until tender.
- Push the cooked vegetables to one side of the pan or transfer them to a separate bowl.
Step 3: Cook the Just Egg (Optional)
- If using Just Egg, pour the liquid directly into the empty side of the pan.
- Let it cook for a few moments, then use a spatula to scramble and chop it until it resembles the texture of cooked eggs.
Step 4: Add the Rice & Sauce
- Add in the cold, pre-cooked rice to the pan.
- Then you’ll pour in the gluten-free soy sauce (or coconut aminos).
- Lastly, stir everything together, making sure the rice is evenly coated with the sauce and ingredients are well combined.
Step 5: Serve & Enjoy!
This recipe pairs perfectly with our Hibachi Vegetables Recipe.
Storage & Reheating Instructions for Vegan & Gluten-Free Fried Rice
Storing Leftovers:
- Refrigeration: Store leftover fried rice in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the fried rice in a freezer-safe container or a zip-top bag for up to 3 months. Flatten the bag for easy stacking and quick thawing.
Reheating Instructions:
- Stovetop (Best Method):
- Heat a pan over medium heat and add a small amount of sesame oil or water to prevent sticking.
- Stir-fry the rice for 3-5 minutes until heated through.
- Microwave (Quick & Easy):
- Place the rice in a microwave-safe bowl and cover it with a damp paper towel to retain moisture.
- Heat in 30-second intervals, stirring in between, until warm.
Looking for other Asian inspired dishes? Check out this delicious recipes!
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Vegan and Gluten Free Vegetable Fried Rice
This Vegan and Gluten-Free Vegetable Fried Rice is a quick, healthy, and delicious take on a classic takeout favorite. Made with hearty rice, colorful vegetables, and savory gluten-free soy sauce, this easy plant-based dish is perfect for busy weeknights or meal prep. It’s allergy-friendly, family-approved, and packed with flavor—no eggs, dairy, or gluten needed!
- Total Time: 20 minutes
- Yield: 5 1x
Ingredients
- 3 cups cooked rice (makes enough for my family of 5)
- 12 oz. Just Egg
- 10 oz. bag Frozen peas and carrots
- 1 tsp minced garlic
- ¼ cup diced yellow onion
- ½ cup gluten free soy sauce or coconut aminos
- 1 Tbsp sesame oil
Instructions
- The first step in preparing your meal is to make your rice. I highly suggest you make your rice a day or so in advance. Prepare according to package directions.
- In a large sauce pan, saute diced onions and garlic.
- Once the onions are softened add in frozen peas and carrots and cook until tender. You could also purchase a steam bag of frozen peas and carrots and steam before adding to rice mixture.
- Push cooked vegetables to the side or feel free to now put the cooked vegetables in a separate bowl.
- To cook your Just Egg scramble, simply pour the liquid Just Egg into your saute pan and “fry” and chop the liquid until it resembles the texture of cooked eggs.
- Pour in your prepared rice and stir together with vegetables, Just Egg, soy sauce, and sesame oil.
- Mix all ingredients together and serve.
- Prep Time: 10-15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: asian
- Diet: Vegan
Michelle says
My husband and kids absolutely loved this!! Thank you!