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Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes I also add Sriracha, because I’m an addict … don’t judge me.

Recipe adapted from Carbolicious.

vegan fried rice

By Bonny Rebecca,

Ingredients

Teriyaki sauce
  • 1 small clove garlic, crushed
  • 1 small nob ginger, finely grated
  • 1 tablespoon low-sodium Tamari
  • 2 tablespoons dry sweetener
  • ½ cup water
  • 1 tablespoon cornstarch plus 1 tablespoon water
Unfried Rice
  • 1 cup frozen or fresh corn
  • 2 carrots, diced
  • 3 green onions, chopped
  • 4 mushrooms, sliced
  • 1 8-ounce can chopped pineapple, or fresh if available
  • 2 cups baby spinach
  • 1 red chile, seeded and diced
  • ½ cup chopped cilantro
  • 1 small head broccoli, diced
  • 2 cups uncooked brown jasmine rice

Instructions

  1. Give your rice a good wash and then cook it according to package directions or in a rice cooker.
  2. Heat a tablespoon of water over medium-high heat in a nonstick frying pan or wok, until the water begins to simmer. Add the carrots, broccoli, and green onions and cook until the onions are translucent, about 5 minutes.
  3. Add the mushrooms, corn, pineapple, spinach, chile, and cilantro. Mix together and turn down to medium heat. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  4. To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water.
  5. Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes.
  6. Once the rice is cooked, throw it in the pan with the cooked veggies, pour your delicious sauce on top and mix it all through! Serve immediately.
(2)
5 Comments

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(5 from 2 votes)
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Denise A Diener2 months ago
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The instructions in steps 4 and 5 need to be corrected. They say to add the water two different times:

To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water.
Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes.

Chelsey8 months ago
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Do you think this could be frozen to eat at a later date?

Brittany7 months ago
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It definitely could!

Angelina Ohls9 months ago
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Very very delicious! Totally recommend it!
I would like to add that this comes about to 3-4 portions instead of the proposed 2.

Danielle1 month ago
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What do you mean dry sweetner?

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about the author

Bonny Rebecca

Bonny Rebecca is a vegan advocate, social media influencer, and the author of Carbolicious. She is passionate about helping her followers, many of whom are young girls, realize that healthy food is something to love, not fear. Her whole-food, plant-based recipes are colorful, healthy, and filling.

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