Cheap, easy, and plant-based – this vegan fried rice dish is the epitome of this blog. It’s made with brown rice, tofu scramble, vegetable, soy sauce.
Additionally, if you’re focused on reducing or eliminating oil from your diet, you’re going to enjoy this plant-based recipe.
If you want to use oil, check out my “chicken” fried rice recipe and spring vegetable fried rice. Instead of chicken, it uses extra-firm or firm tofu instead.
This recipe is very forgiving, so feel free to adjust along the way. If you want to add more soy sauce, go for it. If you want to add more vegetables, go for it.
My recommendation when using soy sauce is to add it little by little. Remember it’s always easy to add more than to reduce or pull back soy sauce.
In just about all of my recipes, including this one, I use reduced-sodium soy sauce.
Examples Of Vegetables To Add
You may use your favorite vegetables, frozen, fresh, or canned. Just make sure to cook everything long enough to yield tender vegetables. Examples of vegetables to use:
- Green Beans
- Sugar Snap Peas
- Red Bell Pepper
- Green Bell pepper
- Leafy Greens
- Bean Sprouts
- Brussels Sprouts
- Green Beans
Can Fresh Rice Be Used?
Yes, fresh rice can be used for this recipe. Once your rice is done cooking, place it on a large plate or dish and allow the excess moisture to evaporate from the rice, for at least 30 minutes.
You want your rice to dry out before using it in this recipe.
Quick Tips To Cooking Without Oil:
- Swap out the oil for water.
- Use a small amount of water at a time. We’re not boiling stuff. We’re just merely providing some lubrication between the pan and the food.
- Small amount = about a tablespoon at a time.
- Stir food often.
- Don’t be afraid to allow food to stick or brown (not burn) when cooking with water. This will bring out more of the flavor.
- Use a non-stick pan.
Can I Use White Rice?
Yes, you can use white rice for this recipe.
Whether you use brown rice or white rice, you want to make sure that the rice has already been cooked and cooled for some time.
Examples of rice you’re free to use in this recipe include jasmine rice, basmati rice, black rice, and wild rice. My favorite type of rice to use is brown basmati rice.
However, when it comes down to it, I just use whatever I have. My pantry is always stocked, but sometimes it’s not stocked with my preferred shelf-stable food.
More Rice Recipes:
- Stir-Fried Rice With Vegan “Chicken”
- Arroz Con Habichuelas (Rice With Beans)
- Arroz Con Gandules (Rice With Pigeon Peas)
Kithcen Tools Used In Recipe
Although this recipe does not require any fancy cooking equipment, there is a kitchen tool that makes cooking this fried rice recipe mess-free, easy, and delicious: a wok.
If you have ever used a normal non-stick pan for stir-fried rice, you’ll notice a large portion of your dinner landing on the stove.
A wok’s deep surface allows a large volume of food to be cooked and flipped while maintaining its place in the wok.
Additionally, woks are known for distributing heat more efficiently and evenly – making cooking fried rice fast and easy.
What To Serve With “Fried” Rice:
- Vegan Teriyaki “Chicken” Stir-Fry
- Green Beans
- Spring Rolls
- Vegan Egg Rolls
- Glazed Carrots
- Roasted Broccoli
- Garlic Butter Braised Kale
- Tofu Meatballs
- Stir-Fried Tempeh With Honey Garlic Sauce
For more quick and easy plant-based dinner recipes, check out 30-Minute Plant-Based Dinner Ideas.
Oil-Free Vegan Fried Rice
- 1/2 sweet onion chopped
- 4 garlic cloves crushed
- 2 large carrots thinly sliced or shredded
- 1 1/2 cups cabbage shredded
- 1 cup frozen peas
- 2 cups cooked brown rice
- 1 cup tofu scramble
- 5 tablespoons low-sodium soy sauce
- Set a large pan or wok over medium heat and add about 1 tbsp of water. Immediately after, add onions, garlic, and carrots. Cook and stir for 2 minutes.
- Next, add the shredded cabbage to the pan or wok. Increase heat to medium-high heat. Stir and cook for 5 minutes. Add a splash of water when necessary throughout the cooking time to prevent sticking.
- Next, add the frozen peas, cooked brown rice, cooked tofu scramble, and low-sodium soy sauce. Cook and frequently stir for another 5-8 minutes.
- Don’t fret if you don’t have the exact measurements for any given vegetable. Seriously, just use what you have.
- You’ll want to start this recipe with pre-cooked rice.
- I used brown rice, but use whatever type of rice you have.
- You NEED to use a non-stick pan if you’re cooking without oil.
- Adjust the soy sauce for more or less – depending on how you prefer your stir-fry.
- Use a wooden cooking spoon or silicone cooking spatula. Non-stick pans hate metal spoons.
Did you try out this Oil-Free Vegan Fried Rice recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
To get started on your plant-forward diet journey, check out A Guide To A Cheap Plant-Based Diet.
Can i use yuba instead of tofu?
I think it might work. I haven’t tried yuba for this particular recipe, but you should be able to pan-fry it for a few minutes with a bit of soy sauce and other seasonings you like. Then add it to the rest of the ingredients when you make the vegan fried rice.
As always this recipe looks so amazingly fresh and easy to make!
We’re always looking for a great “meatless Monday” recipe, and this fits the bill! My kids love fried rice, and with this version, I know they won’t even miss the meat!
Looks so good! Loving the addition of cabbage!
I love all sorts of fried rice and this one right here looks so delicious.
This sounds so much better than takeout! I can;t wait to try it out!
I love fried rice so I think this would be perfect to try without the oil! Yum Yum!! 😋
I had never thought of adding cabbage to a rice recipe and cabbage adds so much nutrition! looks so good i am ready to try this!
Delicious!The spices in the tofu scramble are perfect for this dish, and I happened to have onion salt on hand which I used in place of salt. I think the flavors of the vegetables stand out more without oil weighing them down.Very light and fresh-tasting. I used purple cabbage and added a leaf of Swiss chard and some fresh mushrooms. Perfect spring recipe, and I plan to make it often. Thank you!! (The other change I made was to use Pumfu instead of tofu. I love it, and it’s made from pumpkin seeds instead of soy, same texture.)
This recipe looks so filling and delicious! Love that it is a vegan version and uses no oil, perfect for meatless Monday!
This is a beautiful dish! It’s going in my rotation.
This is delicious savory and budget friendly!
The fact that this is oil free is blowing my mind lol
Ha! And it’s sooo good!
How far in advance does the rice need to be cooked? I know a lot of fried rice recipes suggest cooking the rice the day before, but I don’t have the patience for that. lol
Haha I feel you! Yeah, it’s fine to use fresh rice. After the rice is done cooking, spread it out on a large plate or dish and allow the moisture from the rice to evaporate. I’d say for at least 30 minutes. The important part is to get the rice to dry out. Then it’s good to go for the recipe.
What is tofu scramble???
Hey Becky. Tofu scramble is tofu that has been crumbled and pan-cooked with spices. Takes just minutes to make. Check out my basic tofu scramble recipe for more info and how to make it.
Do I have to use tofu? Is there another substitute I can try?
Hey Kay! Nope, you don’t need to use tofu. You can completely opt out. Or, or switch it out for something else like mushrooms, tempeh, or seitan.
Just finished eating this recipe and it was very yummy! I also really enjoyed the tofu scramble in this! I added 1/2 a red bell pepper, chilli flakes (for a little kick), and a little drizzle of sesame oil in the middle and at the very end when it was in a bowl. Oh and a few scallions and crushed unsalted peanuts on top. I ended up using 4 tablespoons of soy sauce but I think I will try the 5 that the recipe suggests next time.