Oil-Free Fried Rice

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 creamy 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

• 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 One Pot Pasta
• Vegan Hash Brown Casserole
• Vegan Loaded Baked Potatoes
• Refried Bean Taquitos
• Chickpea Vegetable Rice Bowl
• Vegan Peanut Noodles

More Brown Rice Recipes

• Mexican-inspired brown rice
• Cilantro lime brown rice