Ingredients
3 cups cooked white rice
2 tablespoons vegan butter
¼ cup soy sauce
½ tablespoon rice wine vinegar
½ tablespoon sugar
1 cup chopped onion (about ½ onion)
½ cup frozen or fresh peas
½ cup frozen or fresh carrots, finely chopped
½ cup frozen or fresh shelled edamame
2 tablespoons furikake seasoning (optional, as topping)
2 tablespoons green onions (optional, as topping)
Instructions
- Cook the rice according to package instructions. Use 3 cups of cooked rice. If making in advance, refrigerate the rice before using for fried rice.
- Chop the vegetables, setting aside the peas and edamame.
- In a small bowl, whisk together soy sauce, rice wine vinegar, and sugar until well combined.
- Heat vegan butter in a wok over medium-high heat. Add chopped onions and sauté for 2 minutes until translucent.
- Add peas, carrots, and edamame to the wok and cook for another 2 minutes.
- Pour in the soy sauce mixture and the cooked rice. Stir everything together, breaking up any rice clumps. Cook for another 2-3 minutes.
- Once everything is well-combined and heated through, remove from heat.
- Serve immediately, topped with furikake seasoning or green onions for extra flavor.
Notes
- For a protein boost, add tofu, tempeh, or seitan.
- For extra spice, stir in sriracha or chili garlic sauce.
- Use any vegetables like bell peppers, broccoli, or zucchini to customize the dish.
- Use tamari or coconut aminos for a gluten-free version.
- To store, keep the fried rice in an airtight container in the fridge for 3-4 days or freeze for up to 3 weeks.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 5g
- Sodium: 790mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
