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 1/4 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