Easy Vegan Fried Rice (Great for Leftover Rice)

This easy vegan fried rice is the perfect way to use up leftover rice and turn it into a satisfying meal in under 30 minutes. Made with crispy vegan chicken strips, stir-fried veggies, and a savory soy sauce base, it's a budget-friendly weeknight dinner that comes together fast.

Ingredients

This recipe keeps things simple. A handful of fresh veggies, your choice of protein, and day-old rice are all you need!

• 1 red onion (or white onion)
• 1 tbsp chopped garlic
• 1 red bell pepper
• 2-4 tbsp soy sauce
• 12-16 oz bag of vegan chicken strips (or 1 block of tofu, cubed)
• 2-3C cooked white rice (dried leftover rice is ideal)
• 1-2 tbsp avocado oil (or any high heat point oil)
• 2-4 tbsp vegan butter
• 1 tsp sesame oil (optional)
• ground black pepper (to taste)

Instructions

Stir-Fry the Vegetables

• Chop the red onion into small pieces.

• Heat the avocado oil in a pan until it ripples, then add the onion and fry.

• While the onion cooks, chop the red bell pepper into small squares.

• Once the onions separate and turn translucent, add the red bell pepper and stir-fry together.

  Stir Fry Red Onion and Bell Pepper

Air-Fry the Protein

• Air fry the frozen vegan chicken strips until chewy and crispy, 10–20 minutes at 400°F.
• Just before removing the protein from the air fryer, add the chopped garlic and stir, cooking for another minute.
• Add the cooked protein to the veggie stir-fry and stir to combine.
• Add 2–4 tbsp vegan butter and stir until melted.

Add the Rice and Season

• Add the cooked white rice to the pan with the buttery stir-fried veggies and protein.
• Add 2–4 tbsp soy sauce to taste and stir to combine.
• Once the rice has absorbed the liquid and is heated through, it's ready to serve. Remove from heat promptly to avoid mushiness.
• Season with a splash of 1 tsp sesame oil and ground black pepper to taste.

Tips

• Don't cook the rice too long after adding it since once it's hydrated and heated through, serve immediately to avoid mushiness.
• For the protein, you can use cubed tofu instead of vegan chicken strips and air fry at 400°F for 20 min until crispy.
• Swap avocado oil for any high-heat oil (vegetable, refined coconut, etc.).
• You can use white or red onion since both work great.

Vegan Fried Rice FAQs

Got questions about making vegan fried rice? Here are the most common ones.

Q: Is fried rice vegan?

A: Traditional fried rice often contains eggs and sometimes fish sauce, so it's not vegan. This version skips both using vegan butter and soy sauce instead so it's completely plant-based!

Q: Can I use freshly cooked rice instead of leftover rice?

A: Leftover or day-old rice works best because it's drier, which helps it absorb the soy sauce without getting mushy. If you only have fresh rice, spread it on a baking sheet and let it cool in the fridge for 30–60 minutes before using.

Q: How do I store leftover fried rice?

A: Store in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat with a splash of soy sauce or water to loosen it up.

Q: Can I freeze vegan fried rice?

A: Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat in a pan rather than the microwave for best texture.

Q: What protein can I use instead of vegan chicken strips?

A: Cubed tofu is also great! Air fry it for 20 min at 400°F until crispy before adding. You could also use edamame, chickpeas, or any leftover vegan protein you have on hand.

Q: Is this recipe gluten-free?

A: Not as written since soy sauce contains gluten. Swap it for tamari to make it gluten-free.