Vegan Fried Rice

This is the best vegan fried rice recipe ever, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan makes it PERFECT!

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 516

Author Jessica Hylton

Ingredients

4 cups leftover brown rice
1 bunch green onions sliced into 1-inch pieces
1 cup pineapple chunks canned, fresh, or frozen
1 cup fresh or frozen edamame thawed
8 ounces braised or marinated tofu cubed
1/2 cup raw cashew pieces
3 tablespoons avocado oil or any other cooking oil you have on hand
3 tablespoons tamari sauce or soy sauce
1 tablespoon sriracha optional–you can use more if you like too

Instructions

Preheat oven to 325ºF.
Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.

Video

Notes

To store: Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.

To freeze: You can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.