Go Back
+ servings
Vegan fried rice gluten-free

Get the Recipe: Vegan Fried Rice (Gluten-free & Oil-free)

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! 


  • 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


  • Saucepan
  • Mixing bowl
  • Non-stick frying pan or wok


  • 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.



* Use any other rice variety (wholegrain rice is delicious in this recipe), but keep in mind this may affect cooking time. 
Calories: 176kcal, Carbohydrates: 35g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Sodium: 968mg, Potassium: 357mg, Fiber: 3g, Sugar: 4g, Vitamin A: 244IU, Vitamin C: 9mg, Calcium: 33mg, Iron: 2mg