Easy Vegetable Fried Rice Recipe (gluten-free + vegan)

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Easy Vegetable Fried Rice Recipe (gluten-free + vegan)

Made with just 10 ingredients, this easy fried rice recipe comes together in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: dinner, lunch

Cuisine: Asian

Servings: bowls

Calories: 348kcal

Ingredients

1 tablespoon extra virgin olive oil or preferred cooking oil
½ cup finely chopped shallot or onion
3 garlic cloves minced (about 1 tablespoon)
1 cup frozen vegetable medley
1 cup frozen edamame
3 cups cooked rice about 1 cup uncooked; I like to use short grain rice
¼ cup reduced-sodium soy sauce or tamari (for GF) or coconut aminos for soy-free option
2 tablespoons rice wine vinegar
1 tablespoon honey or preferred sweetener
1 teaspoon toasted sesame oil
¼ cup sliced green onions for serving (optional)

US Customary - Metric

Instructions

In a large pot or skillet, warm the olive oil over medium-low heat. Add the chopped shallot and cook for several minutes, until translucent.
In a small bowl or measuring cup, whisk together tamari, vinegar, honey and sesame oil.
To the skillet, add the frozen vegetable medley, edamame and garlic. Stir to combine then cook for about 7-10 minutes, until vegetables are tender.
Lastly, add the cooked rice and top with tamari mixture. Stir together until heated through. Serve warm garnished with green onions and enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specific brands you choose.

To Store Leftovers: Allow to cool to room temperature then transfer to a sealed container and refrigerate for up to 1 week or freeze for up to 3-months.

Nutrition