Vegetable fried rice is a quick and easy dish that tastes exactly like the restaurant take out style! a plant based version you can make before an order would get to your door.
recipe originally published March 6, 2012
One of Jason's favorite foods is restaurant style Chinese fried rice. In addition to baking each evening while he was gone, I also came up with a fried rice that comes pretty close. I love it, and I think Jason will too.
So, the thing with this recipe? It's vegan. But it still has that "egg" aspect to it. and it tastes awesome.
This is how it begins. I could eat a whole pan of just this.
Do you like Chinese food? Like, American Chinese food? If you like fried rice, I hope you try this!
Did you make this recipe?
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Vegetable Fried Rice
a quick and easy dish that tastes exactly like the restaurant take out style! a plant based version you can make before an order would get to your door.
- 1 sweet onion, chopped
- 3 carrots, peeled and cubed
- 1 to 1 ½ cups snap peas, cut in half
- 1 to 1 ½ cups mini corn
- 1 tablespoon butter (Earth Balance)
- 2-3 tablespoons sesame oil
- ½ box silken tofu
- ½ tablespoon turmeric
- ½ tablespoon onion powder
- 4 servings cooked brown rice
- vegan / gluten free soy sauce
- 2-3 green onions, chopped
- Chop onion, carrots, snap peas.
- In large pan or wok over medium heat, melt butter and sesame oil. Sauté onion, carrot, snap peas and mini corn until soft.
- Whisk silken tofu with turmeric, onion powder and splash soy sauce, add to sautéed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies.
- Add cooked rice, stir to combine. Add soy sauce to taste. Garnish with chopped green onion.
Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 185mgCarbohydrates: 27gFiber: 8gSugar: 7gProtein: 8g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Averie @ Love Veggies and Yoga says
Yum and I love baby corn. SO FUN 🙂
I love baby corn too... on almost anything, really!
Lauren @ Oatmeal after Spinning says
What a pretty bowl of goodness! I'm definitely intrigued that you still get the "eggy" flavor with it!
I am NOT a Chinese food fan. We had it all the time when I was growing up. ALL. THE. TIME. My husband always wanted it when we first started dating, but then I introduced him to Vietnamese- which is similar, but seems a lot lighter and healthier. Now if he needs his "Chinese fix" we compromise and go to Viet Gourmet!
well, sorta eggy flavor. it's a savory flavor, anyway. 😉 what WOULD give you an eggy flavor... how do you even DESCRIBE eggy flavor?? (ah, the things we wonder...) 😀 Vietnamese is definitely healthier and lighter... glad you have a compromise you both like!
Looks like a yummy recipe. I have made a variation of this a few times since turning vegetarian. I am wondering why you even need the silken tofu with the veggies before combining with the rice? Just curious. It sounds interesting. Does it give it extra flavor, or nutrients? I typically keep firm tofu at my house and only use silken once in a while for sauces in like a lasagna. Thanks for the tip. I gotta try this soon. 🙂
hi Evelyn, you absolutely do not need to do the tofu, I added it for not only protein but to replace the egg that is often cooked into restaurant style fried rice. flavoring it with the turmeric and onion powder doesn't really make it taste like egg, but it does give a nice flavor (and kinda makes it look like egg... not that that matters!). you could also use firm tofu as an "egg scramble" if you wanted. or, just leave it out! 🙂 I hope you do try, and like it!
Kris | iheartwellness.com says
YES!!!! Oh my gaawwwwshhhhh...I love fried rice!! Ahhh I need to make this pronto!
Your recipes warm my little heart and make me sing!! Baby Corn???? Mmmmmm!!
aw, thank you, Kris! 😀 YOU yourself warm my heart and make me sing! <3
we ate a ton of veggie fried rice in NZ. I think it will continue and definitely with BABY CORN! p.s. I MISSED YOU!. How are things? Cancer free dad!?! Yes!
oh, Linds, welcome home!! I missed you too! things are okay... Dad is definitely still in active chemo (begins again this Thursday...) so no, not free of it, but I am hopeful. He is having a good week this week, after another run to the ER and hospital stay last week 🙁
anyway - love you, dear friend, happy you are home safe and sound! XO
Sarena (The Non-Dairy Queen) says
You know we are HUGE fans of fried rice here! We love eating it in lettuce wraps! Makes it fun to eat too! This looks amazingly delicious! Have fun checking out the house!
I need to serve this in lettuce wraps! now that Jason is home I'll be making it again soon, and will do the lettuce. Mmm.
Gina @ Running to the Kitchen says
I love everything about this quick recipe (well, except baby corn. I just can't get into them) and love fried rice at Chinese takeout places. This is better though because you can control what crazy things are going into it!
My dining room table is a disaster with props, foams boards and dishes everywhere.It's a good thing we have a breakfast nook in addition and don't entertain people often!
ha, Gina, you and Jason both - I keep the baby corn out of his food too 😉 yes, no msg and I know exactly what went in, fresh and good and still tastes like restaurant style! woo hoo!
hee, glad to hear my dining room isn't the only one... so you can imagine how that all took over my kitchen when Jason was gone... camera & tripod just sitting in there pretty much the whole week... props and boards leaning against walls... it was FUN! 😉
Heather (Where's the Beach) says
Love baby corn in my stir fry. It's just fun. And how fun is it looking at houses and kitchens and seeing them how you will/would use them. Hope the house today is a good one!
awesome, someone else who likes baby corn! 😀 Jason isn't a fan... his version will be without! I am having SO much fun looking at the houses, but some of them are funny, the photos look SO different than when you're actually there. wow. 😉
Yum! I think baby corn is highly underrated, but I still always forget about it. While I do like Chinese food to some extent, I'm actually pretty lame with my tastes and make a similar rice bowl just about every day to that above. OK. It's nothing like that above as I can't have soy and prefer things a bit simpler, but it does have brown rice, chickpeas, veggies, Earth Balance and spices/nooch. Totally counts as kind of similar...
I know you couldn't do the sauce or the tofu... but YOUR bowl sounds really good. I just love bean + rice bowls. and YES - baby corn for the win! 😀
This looks yuumy...:) How's your Papa? How are you? You should be getting a pressy any day now!
We enjoy Chinese - but - we do rice vermicelli (sp?) noodles...we just had some on Saturday...very good.
I hope your having a wonderful morning!
good MOOOOOORRRNNNING! 😀 Dad is having a VERY good week! He drove yesterday, which was big, and I think it made him happy (he is extremely independent and active... I know it bugs him to be so inactive...) we begin round 2 of chemo this week, so I'm prepared for what that brings. trying to rest myself and get ready to be there to care!! 😀 I need to do vermicelli, that sounds very good...
it's a good morning here, it snowed and where we are, it sticks around. everything is calm and white. serene. sending some serenity and light your way, my dear - hope it's a good one for you too! XO
I'm so happy to hear about your Dad Kristina. Keep strong
After my note to you - my cockatiel Lizzy past of a heart attack in my hands. I was sending an email to Rob at work, and I saw your email...
My heart is heavy and our baby budgie is already missing her. Thank you for your wishes - I do need them.
oh, no No NO!! gosh, sweetie I am SO SORRY. so SO sorry. BIG hugs and love coming your way. <3
emailing you now XO