This oil-free fried rice is simple, vegan, and can be ready in 20 minutes (if you have leftover rice). It’s made with frozen vegetables, which cuts down on prep work making it an easy weeknight meal. The recipe calls for leftover rice, and it really does taste better with cold rice than it does with freshly made warm rice.
I’ve been making this easy eggless fried rice for years and it has slowly changed to what it is now. So I guess you could say my family has been my recipe-testers long before I had the blog. I don’t think they’re complaining.
Tahini in Eggless Fried Rice
The tahini may sound odd, but it is optional and the plant-based fried rice is still delicious without it. It of course doesn’t taste anything like eggs, but it does add a creaminess texture to the dish.
Vegan Vegetable Fried Rice for a Weeknight Meal
If the rice is prepared in advance, then this frozen vegetable fried rice recipe turns into a quick weeknight meal. When I plan to have this on an easy cooking night, I cook the rice at least one day in advance (or on the weekend) and store it in the refrigerator. Leftover rice soaks up the tamari (or low sodium soy sauce) better than freshly made warm rice.
Having all the ingredients ready to go makes it easy to throw it all in a pan and you’ll have a delicious dinner ready in a snap!
Tips for Vegan Fried Rice Recipe (No Oil)
- If you can’t find shelled edamame and can only find in the pod, cook them separately, according to the package instructions, and then shell. Add the cooked edamame with the rice.
- If you can’t find edamame or don’t want them, I’ve seen some bagged frozen veggie mixes with lima beans. It’s an alternative to still have beans in the dish, or just leave them out.
- Regular soy sauce is too salty for us, so that’s why I opt for low-sodium soy sauce if tamari isn’t available.
- Cooked brown rice can be substituted with any cooked rice.
- The frozen vegetables can be substituted with any kind of vegetable, just adjust the cooking time accordingly.
How to Cook Fried Rice Without Oil
Preheat a nonstick pan on medium heat. Once hot add the onions and cook until translucent and starting to brown. Add a splash of water as needed when they start to stick to prevent them from burning. Keeping a bowl or a squeeze bottle of water nearby is handy with oil-free sautéing.
Alternatively, you can start with about a ¼ cup of water with the onions. I don’t personally do this because I like to brown my veggies a little (that’s flavor), but if you’re new to oil-free cooking it can be helpful. Once the water evaporates you’ll still have to keep a close eye on the veggies, and may need to add more water to prevent them from burning.
Garlic burns very easily, so add it after the onions are cooked. Add the garlic and ginger and cook for about 1 minute. Then add the frozen vegetables and frozen shelled edamame.
Once they are no longer frozen and warmed through, lower the heat and add the cooked brown rice and tamari (use 3-4 tablespoons based on personal preference), stirring occasionally. Once the brown rice is warmed through and has soaked up all the tamari (or low sodium soy sauce), if using stir in the tahini and serve.
Tips for Preserving Fresh Ginger
If you buy fresh ginger and don’t use all of it before it goes bad, it can be frozen. A Microplane or small box grater will be needed to grate the ginger since it can’t be sliced while frozen.
If you prefer peeled ginger, then peel it before freezing it. This will make it easier for future usage. Then just freeze the entire root in a freezer-safe bag. When needed, pull it out and use a Microplane to grate the needed amount into the dish, no need to thaw.
More Easy Weeknight Meals
- Southwest Pasta
- Southwest Quinoa Bowl
- Vegan Sushi Bowl
- Vegan Cheesy Broccoli Hash Brown Casserole
- Cheesy Broccoli Loaded Baked Potatoes
- Refried Bean Taquitos
- Chickpea Vegetable Rice Bowl
More Brown Rice Recipes
I hope you enjoy this oil-free fried rice recipe!
Originally posted on January 7, 2020, updated on February 15, 2022.Print
This oil-free fried rice is simple, vegan, and can be ready in 20 minutes (if you have leftover rice). It’s made with frozen vegetables, which cuts down on prep work making it an easy weeknight meal.
- 1 onion, diced
- 3 cloves garlic, finely diced
- ½ inch fresh ginger, grated
- 14-16 oz frozen vegetable mix (peas, corn, green beans, and carrots)
- 8 oz frozen shelled edamame
- 3 cups cooked brown rice (best if made in advance)
- 3-4 tablespoons tamari or low-sodium soy sauce, adjust for taste
- 1 tablespoon tahini (optional)
- Preheat a non-stick pan on medium heat, once hot add the onions and cook until translucent and starting to brown. Add a splash of water as needed when they start to stick and to prevent them from burning. Alternatively, you can start with about a ¼ cup of water with the onions.
- Add the garlic and ginger and cook for about 1 minute.
- Then add the frozen vegetables and frozen shelled edamame.
- Once the veggies are no longer frozen and warmed through, lower the heat and stir in the cooked brown rice and tamari, stirring occasionally.
- Once the brown rice is warmed through and soaked up all the tamari (or low sodium soy sauce), if using stir in the tahini and serve with sesame seeds and/or sriracha.
Keeping a bowl of water or a squeeze bottle of water nearby is handy with oil-free sautéing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stovetop
- Cuisine: Chinese inspired
Keywords: How to make vegan fried rice, vegetable fried rice, oil-free fried rice