Vegan Vegetable and Chicken Fried Rice
This Vegan Vegetable and Chicken Fried Rice is a vibrant, plant-based twist on the classic takeout favorite. Featuring fluffy, day-old jasmine rice, juicy plant-based chicken pieces, and a colorful medley of carrots, bell peppers, peas, and green onions, this recipe is packed with nutrients and flavor in every bite. Aromatic garlic, zesty ginger, and a splash of soy sauce or tamari bring restaurant-quality taste straight to your kitchen, while a hint of turmeric adds a gorgeous golden hue. Ready in just 30 minutes, this quick and easy skillet dish is perfect for weeknight dinners or meal prep. Serve hot for a satisfying vegan meal that tastes even better than takeout! Keywords: vegan fried rice, plant-based fried rice, vegetable fried rice, easy vegan dinner, quick vegan recipes.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup plant-based chicken pieces
- 1 cup carrots, diced
- 0.5 cup frozen peas
- 1 medium bell pepper, diced (any color)
- 4 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral oil (such as vegetable or avocado oil)
- 0.25 teaspoons ground turmeric (optional, for color)
- 0.25 teaspoons black pepper
- salt, to taste
Instructions
Prepare all ingredients by cooking rice in advance (preferably letting it chill in the refrigerator for a few hours or overnight), dicing vegetables, and slicing green onions.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of neutral oil.
Add the plant-based chicken pieces to the skillet and sauté for 3-4 minutes, stirring occasionally, until they are golden and heated through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic, grated ginger, and diced carrots. Stir-fry for 2-3 minutes, allowing the carrots to start softening.
Add the diced bell pepper and frozen peas to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender but still vibrant.
Push the vegetables to one side of the skillet and add 2 tablespoons of sesame oil to the empty side.
Add the cold, cooked rice into the skillet, breaking up any clumps with your spatula. Stir the rice well to combine with the vegetables.
Drizzle the soy sauce (or tamari for gluten-free) over the rice and vegetables. Sprinkle the optional ground turmeric for color and the black pepper for flavor. Mix everything thoroughly.
Return the cooked plant-based chicken to the skillet and toss to combine with the rice and vegetables.
Taste and adjust with salt if needed.
Finish by topping with sliced green onions and serve hot.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 17.3 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
