Easy vegan fried rice, made with chickpeas! This recipe is simple, tasty and packed full of vegetables for a main course or side dish that’s healthy and not missing any flavour. Gluten-free, oil-free, better than takeout!
Rice is one of my favourite foods ever. One of my favourite pre-workout carb kicks? Plain boiled rice with a splash of tamari. But of course, doing a little bit more work really takes it to the next level.
Hence, here we have this ridiculously easy vegan fried rice recipe. It’s seriously one of my favourite things to make at the moment, and the best way to use up any leftover vegetables! Keep reading to find out how to make the best vegan ‘egg’ fried rice.
Vegan fried rice
When I first went vegan, the hardest thing for me to give up was eggs because they had quite an acquired flavour. However, as I picked up new techniques, I learned just how easily one can replace them.
In this easy recipe, lightly mashed chickpeas work as an ‘egg’ substitute, which makes it great for vegans, of course, or anyone following an egg-free diet. To add a meaty texture and a bit more of an ‘omelette’ feel, we’re adding shiitake mushrooms. Hence, you have a great healthy alternative to traditional takeout!
I also added green beans and beansprouts, but you can also throw in any leftover vegetables you have in the fridge. And trust me, everyone will love the final result! It’s savoury and flavourful, with an ‘eggy’ taste and a umami kick. Weeknight dinners don’t get much better than this vegetable fried rice!
Ingredients and substitutions
- Basmati rice. You can use any other rice variety, such as Jasmine or even wholegrain/brown rice, but keep in mind that this may impact cooking time.
- Chickpeas. A key ingredient, acting as the egg replacer in this recipe.
- Tahini. This brings in creaminess and savoury, nutty undertones. I also tried this recipe with almond butter, which was delicious too.
- Tamari. Use soy sauce if not avoiding gluten or wheat. Replace with coconut aminos for a soy-free version.
- Nutritional yeast. The best ingredient for adding cheesiness.
- Garlic salt.
- Curry powder.
- Black salt. Optional, but highly recommended for an ‘eggy’ taste.
- Shiitake mushrooms. Oyster mushrooms work too.
- Green beans.
- Tomato paste. This helps bring out the umami flavours of the recipe.
How to make vegan fried rice
Cook the rice according to packaging instructions, until soft and fluffy but not overcooked. This usually takes 15-20 minutes.
Add the chickpeas, tahini, tamari, nutritional yeast, cumin, garlic salt, turmeric, curry powder and black salt to a mixing bowl. Stir together well and mash the chickpeas down lightly with a fork.
Add the onion and the shiitake mushrooms to a non-stick frying pan or wok and sauté for 4-5 minutes, until the mushrooms soften. Then, add the beansprouts and green beans and stir for a further 2-3 minutes, until the beans are bright green.
Stir in the chickpeas together with the tomato paste and cook for 2 minutes, stirring frequently, to combine the ingredients.
Drain and rinse the rice, then transfer it to the frying pan. Turn down the heat to low and stir for 2-3 minutes, ensuring that the rice is well-coated in the chickpea ‘egg’ sauce.
Tips for the best vegetable fried rice
- Don’t overcook the rice, because then it runs the risk of turning soggy and losing its bite.
- I would definitely recommend adding black salt, particularly if you’re looking for a more realistic egg fried rice alternative.
- Don’t worry about the absence of oil in this recipe, because all the flavour comes from the vegetables, spices etc.
- Be generous with the vegetables! The more you use, the more texture and variety you will have in each bite.
Questions and answers
What rice variety should I use?
I like using Basmati rice because it’s so quick to cook. But, any rice variety will work well in this recipe!
Can I make this recipe ahead of time?
Yes! One option is making the rice ahead of time and just adding it to the sauce later on. Alternatively, this lasts for up to 3 days in the fridge in an airtight container.
Is vegan egg fried rice freezer-friendly.
Yes, you can store this in the freezer and reheat over the stove whenever you want.
You will love this vegan ‘egg’ fried rice!
- Super flavourful.
- With a umami kick.
- Perfect for rice lovers.
- Great as either a main course or a side dish.
- Meal prep-friendly.
- Perfect for batch-cooking.
- Super easy.
- Made with healthy ingredients.
Other vegan rice recipes
- Rice and black bean stuffed mushrooms
- Winter black bean salad with rice and kale
- Vegetable soup with rice and black beans
- Sweet almond tofu rice stir-fry
Let me know in the comments: what’s your favourite dish to make with rice? If you give this vegan fried rice a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below
Vegan Fried Rice (Gluten-free & Oil-free)
- Mixing bowl
- Non-stick frying pan or wok
- 1 cup Basmati rice dry*
- 1 can chickpeas drained and rinsed (240g)
- 1 tbsp tahini
- 2 tbsp tamari
- 1 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 tsp turmeric
- 1 tsp curry powder
- 1/2 tsp black salt
- 1 medium onion chopped
- 7 oz shiitake mushrooms
- 5 oz green beans trimmed
- 5 oz beansprouts
- 2 tbsp tomato paste
- Cook the rice according to packaging instructions, until soft and fluffy but not overcooked. This usually takes 15-20 minutes.
- Add the chickpeas, tahini, tamari, nutritional yeast, cumin, garlic salt, turmeric, curry powder and black salt to a mixing bowl. Stir together well and mash the chickpeas down lightly with a fork.
- Add the onion and the shiitake mushrooms to a non-stick frying pan or wok and sauté for 4-5 minutes, until the mushrooms soften. Then, add the beansprouts and green beans and stir for a further 2-3 minutes, until the beans are bright green.
- Stir in the chickpeas together with the tomato paste and cook for 2 minutes, stirring frequently, to combine the ingredients.
- Drain and rinse the rice, then transfer it to the frying pan. Turn down the heat to low and stir for 2-3 minutes, ensuring that the rice is well-coated in the chickpea 'egg' sauce.