Throw it all in Vegan Fried Rice is one of those “use what you’ve got” kind of recipes that’s perfect for when you have a lot of random odds and ends on hand. Day old rice? Throw it in! A couple of bell peppers you almost forgot about? Perfect! That bag of frozen mixed veggies you’ve been meaning to use? Yep. Throw that in too. That’s the beauty of this dish.
To start, toasted cashews and leftover rice are lightly pan fried with a mix of fresh and frozen veggies like carrots, onions, peas, and corn and then it’s all tossed together my savory homemade Maple Sesame Sriracha Sauce.
This fried rice recipe only takes 20 minutes from start to finish. It’s packed with veggies and tastes so much better than takeout!
Hope you enjoy!
Base Ingredients:
- Rice or grain of choice. Quinoa is great too!
- Root veggies like onions, carrots, and garlic make a flavorful base from which we can add lots of flavor.
- Toasted cashews, peanuts, or sesame seeds provides some crunch and makes this meal hearty and satisfying!
Favorite Add-Ins:
- Bell peppers, any kind will work. Bell peppers add a pop of freshness that really takes this dish to the next level!
- Frozen veggies like peas, corn, and cauliflower bulks up this dish and makes sure that each bite is flavorful and delicious.
- Whatever leftover cooked veggies I have in the fridge…sautéed mushrooms from last night’s dinner or some roasted broccoli would be great additions. Eggplant, zucchini, yellow squash…even sweet potatoes. Why not? Throw it in!
Maple Sesame Sriracha Sauce:
- Sesame oil. Look for toasted sesame oil (the kind in the small bottle) This ingredient adds a beautiful nutty richness to the fried rice.
- Sriracha. I don’t think this recipe is very spicy but if you’d like it to be spicier, add more to taste. Likewise, if you’re not into heat, start with a small amount. I recommend 1 tsp to start.
- Low-Sodium Tamari or Low Sodium Soy Sauce
- Maple Syrup. This doesn’t make the dish sweet, it just adds a nice balance to the salty savory flavors in this dish and compliments the naturally sweet flavor of the onions, carrots, corn, and green peas.
Serve it with:
- Shelled edamame on top
or
- Crispy vegan tofu
- Store-bought Vegan Chicken or Orange Orange “Chick’n” on top
- Crispy Chickpeas
- A bright green salad with lots of cool, crunchy, raw ingredients like cucumbers to compliment the savory fried rice
- Creamy avocado slices
“Throw it all in” Vegan Fried Rice
Ingredients
- 1/2 cup raw cashews
- 1 tbsp coconut oil
- 2 large carrots chopped
- 1/2 large yellow onion chopped
- 2 large cloves of garlic minced
- 1 bell pepper chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 cup frozen shelled edamame
- 1.5 cups cooked rice leftover works best*
- 1 cup frozen cauliflower rice
Seasonings + Sauce
- 1 tbsp Everything But the Bagel seasoning optional but delicious! I used a salt-free version, see notes below
- 2 tbsp low-sodium tamari
- 2-3 tsp toasted sesame oil
- 2-3 tsp Sriracha plus more to taste
- 2 tsp maple syrup
- kosher salt and black pepper to taste
Instructions
Toast the Cashews
- In a large frying pan set to medium-high heat, add the cashews and cook for 2-3 minutes until lightly toasted and golden brown. Then set aside.
Prep
- Finely chop the carrots, onions, and bell pepper. Then mince the garlic and set aside. Place the frozen edamame in a microwave-safe bowl and cover with boiling water. Stir and set aside to thaw.
Cook
- In the same frying pan you used for the cashews, add the coconut oil, carrots, and onions and cook on medium-high heat for 2-3 minutes. Add the garlic, bell pepper, and a pinch of salt and pepper then cook for another 2 minutes.
- Season with Everything But the Bagel seasoning and then add the corn, peas, cooked rice, and cauliflower. If you have any leftover cooked veggies in the fridge you can add those in now.
- Next add the tamari, sesame oil, Sriracha, and maple syrup. Mix well and add salt and pepper to taste. I sometimes add more Sriricha or tamari to taste here too.Top with the toasted cashews and edamame and enjoy!
Notes
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
Find me on: Instagram
Making my rice in my instant pot now so I can make this for dinner tomorrow ! Sounds yummy, thank you Nikki ☺️
Author
Nice! I hope you enjoy! 😊💛
In step 1 of cook, can you omit the coconut oil and use water?
Author
Totally! It will change the flavor and texture slightly but no big deal at all! I wouldn’t skip the toasted sesame oil though. That contributes to the flavor a lot 🙂 Hope you enjoy!