Vegan Vegetable Fried Rice

This tasty dish is a great way to use up leftover rice you might have in the fridge

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Many vegetable fried rice recipes call for egg, but this vegan version relies entirely on vegetable oil instead – but feel free to add real or vegan egg to the mix if you want. If you find yourself with leftover rice from another meal, don’t throw it away! This is a perfect way to use up that second-day rice and turn it into something delicious.

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Vegan Vegetable Fried Rice



  • 1 1/2 Tbs. vegetable oil
  • 1 medium onion, quartered and sliced
  • 2 tsp. minced garlic
  • 1 tsp. peeled, grated fresh ginger
  • 8-oz. pkg. shredded cabbage
  • 1 to 2 Tbs. water
  • 16-oz. bag frozen mixed vegetables, thawed
  • 4 to 5 green onions, minced
  • 4 to 5 cups cooked brown or white rice
  • 1 tsp. Asian sesame oil
  • 3 Tbs. soy sauce or to taste


In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes.

Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve.

Nutrition Information

  • Calories 253
  • Carbohydrate Content 45 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 8 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 564 mg
  • Sugar Content 0 g