This vegetarian fried rice WITHOUT soy sauce is gluten-free and ready in under 30 minutes. It's the perfect clean-out-the-fridge meal for busy weeknights!
We've all had those busy, stressful weeknights when it feels like takeout is the only option. And trust me, sometimes I do order in! But let me tell you, this vegetarian fried rice is the other best option.
I'm going to make a bold claim and say that you can get this dish on the table in the same time it would take to decide on a restaurant, order, and wait for delivery.
You probably already have all the ingredients for this fried rice in your fridge too! It's a win-win situation, PLUS you save money.
Not only is this recipe a more wholesome spin on your classic takeout favourite, but it's fried rice without soy sauce, making it gluten-free for those with allergies. Coconut aminos are the secret star here, but more on that later on!
Ingredients
- Olive oil
- Ginger
- Garlic
- White onion
- Carrot
- Green beans
- Broccoli
- Edamame beans
- Eggs
- Cooked rice
- Green onion
- Coconut aminos
- Sesame oil
- Salt, pepper and sriracha
Instructions
Step One: In a large pan over medium heat, add olive oil. Once oil is hot, add garlic, ginger, onion and garlic and saute until fragrant and onions appear translucent.
Step Two: Add your onion, carrot green beans, broccoli and edamame beans and cook until tender.
Step Three: Push the vegetables to the edges of your pan, creating a well in the center. Add all three eggs to the center of the pan. Cook for about 5 minutes, using a spatula to gently stir periodically until the eggs become light and fluffy and all liquid is gone. Try to avoid mixing the vegetables in with the egg. However, if a few stray veggies mix in it's totally okay!
Step Four: Once the eggs are cooked, mix the eggs with the vegetables, add rice, coconut aminos and sesame oil and mix well.
Step Five: Top with green onions and sriracha sauce and adjust spice and seasoning to preference.
Substitutions and Variations
To make vegan: Swap the eggs for an egg alternative like Just egg, tofu, or more edamame.
Fried rice is one of the best "clean out the fridge" meals, so use whatever you have! It's a great way to use up all your leftovers, odds and ends.
This is a vegetarian recipe, but if that doesn't apply to you, feel free to add an animal protein option (shrimp, diced chicken, etc.). I also know that not everyone likes fried rice without soy sauce, so you can also try tamari for another gluten-free option, or regular soy sauce if that's your preference.
Equipment
Storage
This vegetarian fried rice can be stored in the fridge for up to four days in an airtight container. I don't recommend freezing this.
Top Tip
For the most crispy fried rice, I recommend cooking your rice and storing it in the fridge overnight. This allows the rice to dry out, which results in crispier fried rice! No mush here.
Frequently Asked Questions
Coconut aminos are a great gluten and soy-free option for those who cannot tolerate traditional soy sauce. It is also lower in sodium than soy sauce.
Definitely, I do this all the time. You can thaw or quickly blanch your frozen veggies of choice, then add them in as normal. If you're using a mixed veggie blend of finely minced veggies (e.g. peas, carrots, corn), it's probably fine to add it directly into the pan.
Yes, and that's one of the reasons I love it. Make a big batch and reheat in the microwave or on the stovetop throughout the week.
More Easy Vegetarian Meal Recipes
In need of more quick vegetarian recipes? Here are some more you'll like:
- Copycat Costco Quinoa Salad
- Easy Weeknight Tofu Satay Stir-Fry
- Easy Veggie Italian Ratatouille
- Cheesy Broccoli and Cauliflower Rice (One Pan)
PS. I love seeing my recipes in action! If you decide to make this vegetarian fried rice, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Vegetarian Fried Rice
Ingredients
- 1 tablespoon olive oil
- 2 teaspoon grated ginger
- 2 cloves garlic minced
- ½ white onion about 1 cup
- 1 large carrot about 1 cup
- 1 cup green beans
- 1 small head broccoli cut into small florets (about 1 cup)
- 1 cup edamame beans
- 3 eggs
- 2 cups cooked rice
- 2 green onions sliced
- 3 tablespoon coconut aminos or tamari sauce (gluten-free), soy sauce (not gluten-free)
- 1 teaspoon sesame oil
Instructions
- In a large pan over medium heat, add olive oil. Once oil is hot, add garlic, ginger, onion and garlic and saute until fragrant and onions appear translucent.
- Add your onion, carrot green beans, broccoli and edamame beans and cook until tender.
- Push the vegetables to the edges of your pan, creating a well in the center. Add all three eggs to the center of the pan. Cook for about 5 minutes, using a spatula to gently stir periodically until the eggs become light and fluffy and all liquid is gone. Try to avoid mixing the vegetables in with the eggs (if a few stray veggies mix in it's okay!).
- Once the eggs are cooked, mix the eggs with the vegetables, add rice, coconut aminos and sesame oil and mix well.
- Top with green onions and sriracha sauce and adjust spice and seasoning to preference.
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