I finally perfected Vegan Fried Rice with a hibachi-style, egg-free vegetable fried rice topped with furikake and a simple technique that makes it easier than you think.
I used to think takeout always won, then I stumbled on this version and changed my mind. Using day old jasmine rice gives it that slightly chewy, separate grain texture I love, and the furikake seasoning adds an almost magical umami punch.
It’s simple, kinda messy sometimes, but every forkful tastes way better than you’d expect from something so quick. I keep making it when I want big flavor without fuss, and yeah I always end up sneaking bites while it sits.
If you like bold, no fuss dinners youll crave this one, classic Vegan Fried Rice.
Ingredients
- Day old jasmine gives chewy texture and soaks up flavors, mostly carbs some fiber
- Crumbled firm tofu adds protein and creaminess, mild flavor, absorbs sauces well
- Cremini mushrooms give meaty umami, low cal, rich in minerals and savory notes
- Toasted sesame oil gives warm nutty aroma, strong so use sparingly
- Soy sauce brings salty savory depth and umami, mostly sodium and flavor
- Peas and carrots add color sweetness and fiber, small vitamins boost
- Garlic and ginger punch up flavor, anti inflammatory, aromatic and bright
- Scallions lend fresh oniony bite and green color, light crunch
- Furikake sprinkles seaweed sesame and salt for texture and umami pop
Ingredient Quantities
- 4 cups cooked day old short grain or jasmine rice, chilled
- 2 tablespoons neutral oil (vegetable or canola)
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegan butter or margarine (optional)
- 1 small yellow onion, finely diced (about 1 cup)
- 1 cup carrot, small dice
- 3/4 cup frozen peas, thawed
- 8 ounces cremini or button mushrooms, sliced (optional)
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon mirin or rice vinegar
- 1 teaspoon sugar or maple syrup (optional)
- 6 ounces firm tofu, crumbled (optional egg substitute)
- Furikake seasoning, to taste (use a vegan variety)
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (optional)
- 1 to 2 tablespoons mushroom powder or nutritional yeast (optional, for extra umami)
How to Make this
1. Prep everything first because stir frying moves fast: crumble the 6 oz firm tofu and press out excess moisture with paper towels, finely dice the onion, small dice 1 cup carrot, slice mushrooms, thinly slice 3 scallions keeping 1 scallion reserved for garnish, mince 2 cloves garlic and grate 1 tsp ginger, thaw 3/4 cup peas, and break up 4 cups chilled day old short grain or jasmine rice with your hands or a fork so it isn’t clumpy.
2. Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons neutral oil and 1 tablespoon vegan butter if using. Toss in the crumbled tofu and cook without moving too much until golden on one side, then stir and brown other sides, about 4 to 6 minutes. Transfer tofu to a bowl and set aside.
3. Add the 1 tablespoon toasted sesame oil? No, save that for the finish for max aroma. Instead add a touch more neutral oil if pan is dry, then add the finely diced onion and carrot. Stir fry on high, stirring often until onion is translucent and carrots start to soften, about 3 to 4 minutes.
4. Add the sliced mushrooms and cook until they give up their juices and start to brown, about 3 minutes. Then push veggies to the side of the pan, add a small splash of oil in the cleared space and toss in the minced garlic and grated ginger, stir for 20 to 30 seconds until fragrant so it doesn’t burn.
5. Add the chilled rice to the pan in clumps, break it up with your spatula and spread it out so it contacts the hot pan. Let it sit without stirring a bit to get some toasted bits, then stir and flatten again, repeat a couple times. Keep the heat high so the rice fries instead of steaming.
6. Return the browned tofu to the pan and add the thawed peas, 1/4 cup low sodium soy sauce or tamari, 1 tablespoon mirin or rice vinegar, and 1 teaspoon sugar or maple syrup if you want a hint of sweetness. Sprinkle in 1 to 2 tablespoons mushroom powder or nutritional yeast if using for extra umami, and add 1/4 teaspoon black pepper. Toss quickly and taste, adjust soy for saltiness.
7. If you want richer, slightly silky rice add the optional 1 tablespoon vegan butter now and toss until melted and evenly coating the grains. Right at the end, drizzle the 1 tablespoon toasted sesame oil over the rice for that nutty aroma, toss once more, then fold in most of the sliced scallions leaving some for garnish.
8. Turn off the heat, give everything one last toss so flavors marry, then plate. Sprinkle furikake seasoning to taste over each serving and finish with 1 tablespoon toasted sesame seeds if using and the reserved scallions for freshness.
9. Final tips: use day old chilled rice for the best texture, don’t overcrowd the pan or you’ll steam the rice, keep the heat high and move fast, and save the toasted sesame oil till the end so the flavor doesn’t evaporate.
Equipment Needed
1. Large wok or heavy skillet, for high heat stir frying
2. Sturdy spatula (metal or heatproof silicone) for scraping and tossing rice
3. Chef’s knife and cutting board, for dicing veggies and slicing scallions
4. Mixing bowls (2), one to hold prepped ingredients and one for the browned tofu
5. Measuring cups and spoons, for soy, mirin, oils and seasonings
6. Paper towels or a clean kitchen towel, to press excess moisture from the tofu
7. Microplane or fine grater, for fresh ginger (and garlic if you like)
8. Plate or shallow bowl, to keep cooked tofu and finished rice separate before serving
FAQ
The Best Vegan Fried Rice Recipe Substitutions and Variations
- Low sodium soy sauce or tamari: use coconut aminos for a milder, slightly sweet gluten free option, Bragg Liquid Aminos for similar umami, or a spoon of miso whisked with water for a deeper savory hit.
- Firm tofu, crumbled: swap with crumbled tempeh for a nuttier chew, mashed chickpeas for a softer, creamy bite, or thinly sliced king oyster mushrooms for meaty texture.
- Day old short grain or jasmine rice: use cooled brown rice or basmati if you like nuttier, firmer grains, quinoa for extra protein, or cauliflower rice for a low carb version (cook less so it doesn’t go mushy).
- Neutral oil (vegetable or canola): substitute avocado oil or grapeseed oil for the high smoke point, peanut oil for a touch of flavor, or a little extra vegan butter for richness; finish with toasted sesame oil for aroma.
Pro Tips
1. Press and treat the tofu like meat: squeeze out as much water as you can, then crumble and toss with a little cornstarch before frying so it gets a crunchy edge. If you want extra chew freeze the block, thaw it, press again, then cook — it changes the texture in a good way.
2. Keep the rice very cold and work fast on high heat; break clumps with your hands, and let the rice sit on the hot pan a few seconds between stirs so you get those toasty bits. If the pan gets crowded do it in two batches, otherwise you’ll steam instead of fry.
3. Layer umami not just salt: add a small spoon of mushroom powder or a splash of diluted miso if you have it, taste and only then add more soy. A tiny bit of sweet (maple or sugar) will make the flavors pop, but add it sparingly so it doesnt overpower.
4. Finish for aroma and texture: save the toasted sesame oil and any vegan butter for the very end, toss in most scallions while still hot but reserve the green parts for garnish, and sprinkle furikake or sesame seeds right before serving so they stay crunchy.
The Best Vegan Fried Rice Recipe
I finally perfected Vegan Fried Rice with a hibachi-style, egg-free vegetable fried rice topped with furikake and a simple technique that makes it easier than you think.
4
servings
449
kcal
Equipment: 1. Large wok or heavy skillet, for high heat stir frying
2. Sturdy spatula (metal or heatproof silicone) for scraping and tossing rice
3. Chef’s knife and cutting board, for dicing veggies and slicing scallions
4. Mixing bowls (2), one to hold prepped ingredients and one for the browned tofu
5. Measuring cups and spoons, for soy, mirin, oils and seasonings
6. Paper towels or a clean kitchen towel, to press excess moisture from the tofu
7. Microplane or fine grater, for fresh ginger (and garlic if you like)
8. Plate or shallow bowl, to keep cooked tofu and finished rice separate before serving
Ingredients
-
4 cups cooked day old short grain or jasmine rice, chilled
-
2 tablespoons neutral oil (vegetable or canola)
-
1 tablespoon toasted sesame oil
-
1 tablespoon vegan butter or margarine (optional)
-
1 small yellow onion, finely diced (about 1 cup)
-
1 cup carrot, small dice
-
3/4 cup frozen peas, thawed
-
8 ounces cremini or button mushrooms, sliced (optional)
-
3 scallions, thinly sliced
-
2 cloves garlic, minced
-
1 teaspoon grated fresh ginger
-
1/4 cup low sodium soy sauce or tamari
-
1 tablespoon mirin or rice vinegar
-
1 teaspoon sugar or maple syrup (optional)
-
6 ounces firm tofu, crumbled (optional egg substitute)
-
Furikake seasoning, to taste (use a vegan variety)
-
1/4 teaspoon black pepper
-
1 tablespoon toasted sesame seeds (optional)
-
1 to 2 tablespoons mushroom powder or nutritional yeast (optional, for extra umami)
Directions
- Prep everything first because stir frying moves fast: crumble the 6 oz firm tofu and press out excess moisture with paper towels, finely dice the onion, small dice 1 cup carrot, slice mushrooms, thinly slice 3 scallions keeping 1 scallion reserved for garnish, mince 2 cloves garlic and grate 1 tsp ginger, thaw 3/4 cup peas, and break up 4 cups chilled day old short grain or jasmine rice with your hands or a fork so it isn’t clumpy.
- Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons neutral oil and 1 tablespoon vegan butter if using. Toss in the crumbled tofu and cook without moving too much until golden on one side, then stir and brown other sides, about 4 to 6 minutes. Transfer tofu to a bowl and set aside.
- Add the 1 tablespoon toasted sesame oil? No, save that for the finish for max aroma. Instead add a touch more neutral oil if pan is dry, then add the finely diced onion and carrot. Stir fry on high, stirring often until onion is translucent and carrots start to soften, about 3 to 4 minutes.
- Add the sliced mushrooms and cook until they give up their juices and start to brown, about 3 minutes. Then push veggies to the side of the pan, add a small splash of oil in the cleared space and toss in the minced garlic and grated ginger, stir for 20 to 30 seconds until fragrant so it doesn’t burn.
- Add the chilled rice to the pan in clumps, break it up with your spatula and spread it out so it contacts the hot pan. Let it sit without stirring a bit to get some toasted bits, then stir and flatten again, repeat a couple times. Keep the heat high so the rice fries instead of steaming.
- Return the browned tofu to the pan and add the thawed peas, 1/4 cup low sodium soy sauce or tamari, 1 tablespoon mirin or rice vinegar, and 1 teaspoon sugar or maple syrup if you want a hint of sweetness. Sprinkle in 1 to 2 tablespoons mushroom powder or nutritional yeast if using for extra umami, and add 1/4 teaspoon black pepper. Toss quickly and taste, adjust soy for saltiness.
- If you want richer, slightly silky rice add the optional 1 tablespoon vegan butter now and toss until melted and evenly coating the grains. Right at the end, drizzle the 1 tablespoon toasted sesame oil over the rice for that nutty aroma, toss once more, then fold in most of the sliced scallions leaving some for garnish.
- Turn off the heat, give everything one last toss so flavors marry, then plate. Sprinkle furikake seasoning to taste over each serving and finish with 1 tablespoon toasted sesame seeds if using and the reserved scallions for freshness.
- Final tips: use day old chilled rice for the best texture, don’t overcrowd the pan or you’ll steam the rice, keep the heat high and move fast, and save the toasted sesame oil till the end so the flavor doesn’t evaporate.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 442g
- Total number of serves: 4
- Calories: 449kcal
- Fat: 17.3g
- Saturated Fat: 4.9g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 10.4g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 438mg
- Carbohydrates: 56g
- Fiber: 4.5g
- Sugar: 5g
- Protein: 11.8g
- Vitamin A: 4250IU
- Vitamin C: 8mg
- Calcium: 77mg
- Iron: 1.9mg