Vegan Fried Rice
A simple and flavorful vegan fried rice featuring edamame, peas, carrots, and a savory furikake topping, perfect for quick weeknight meals.
Equipment
- 1 wok or large skillet
Ingredients
- 3 cups cooked white rice
- 2 tablespoons vegan butter
- 1/4 cup soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon sugar
- 1 cup chopped onion about 1/2 onion
- 1/2 cup frozen or fresh peas
- 1/2 cup frozen or fresh finely chopped carrots
- 1/2 cup frozen or fresh shelled edamame
- 2 tablespoons furikake seasoning optional, for topping
- 2 tablespoons sliced green onions optional, for topping
Instructions
- Cook rice according to package instructions to yield 3 cups cooked rice; short grain or sushi rice is preferred.
- Chop onions, carrots, and prepare peas and edamame; whisk together soy sauce, rice wine vinegar, and sugar to make the stir-fry sauce.
- Heat vegan butter in a wok over high heat until melted and hot.
- Add chopped onion to the wok and cook for 2 minutes until translucent.
- Stir in edamame, peas, and carrots, cooking for another 2 minutes.
- Pour in the stir-fry sauce and add cooked rice, stirring and frying for 2-3 minutes until heated through and evenly coated.
- Remove from heat and serve immediately, topped with furikake and green onions if desired.
Notes
- Store fried rice in an airtight container in the fridge for 3-4 days or freeze for up to 3 weeks.
- Reheat thoroughly on stovetop or microwave before serving.
- For quick chilling, spread warm cooked rice on parchment and refrigerate to cool quickly.