Vegan Spring Fried Rice

Vegan Spring Fried Rice is so easy to make and indulgently delicious, loaded with fresh peas, carrots, and asparagus!

Making fried rice is a great way to use up leftover brown rice. You could also substitute cooked quinoa or millet. I sauteed onions, garlic, spring onions, and ginger.

Then I added the veggies and cooked them for about 3 minutes. Rice was added with a bit of sesame oil, and voila! This delicious beauty was ready to be served. I served it with some soycurls, and my family enjoyed it. I didn’t make enough because it was all gone.

Here in Florida, we are enjoying lots of wonderful spring vegetables, asparagus is in abundance in the grocery store. I decided to whip up an easy fried rice recipe with lovely spring veggies. This is so easy to prepare but tastes so delicious.

Save yourself some money and make your own fried rice, You can substitute your own favorite veggies that you have on hand for this recipe. The taste will be just as good.

For more delicious recipes, check out my Cauliflower Fried Rice and my Vegan Fried Rice.

Ingredients For Vegan Spring Fried Rice

•  Brown rice provides a nutty flavor and chewy texture, forming a hearty, fiber-rich base for the dish.
•  Coconut oil adds a hint of sweetness and a tropical aroma, making it perfect for sautéing and enhancing the flavors of the ingredients.
•  Onion: offers a sharp, slightly sweet foundation that enhances the dish’s overall savoriness when sautéed.
•  Garlic: Minced garlic infuses the dish with a strong, aromatic essence that is crucial for depth and a rich flavor profile.
• Spring Onions: Adds a mild, crisp bite and fresh oniony flavor, brightening the dish
• Fresh ginger brings a zesty, spicy kick, complementing the savory elements with its pungent aroma.
• Carrots: provide a sweet crunch and vibrant color, enriching the texture and adding essential nutrients.
• Asparagus enhances the dish with a tender-crisp texture and a slightly grassy flavor.
• Green peas It offers sweet, starchy contrasts and adds pops of color along with plant-based protein.
• Bragg’s Liquid Aminos, Tamari/Soy Sauce (Gluten-Free): Delivers a rich umami flavor, acting as a savory flavor enhancer and salt substitute.
• Sesame Oil:Imparts a nutty, aromatic finish, tying all the flavors together beautifully.

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How to Prepare Vegan Spring Fried Rice?

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, spring onion, and ginger and cook, stirring, for 3 minutes.
2. Add carrots and asparagus and cook, stirring for another 3 minutes, stirring occasionally until tender.
3. Stir in green peas, cook for 1 minute. Add Bragg’s liquid amino’s, rice and stir constantly to coat the rice.
4. Remove from heat and stir in sesame oil. Garnish with cilantro and spring onion slices.

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Vegan Spring Fried Rice

Spring fried rice is so easy to make and indulgently delicious, loaded with fresh peas, carrots, and asparagus!

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: Asian

Keyword: vegan fried rice, vegan spring fried rice

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 People

Calories: 242kcal

Equipment

• 1 skillet

Ingredients

• 2 cups cooked brown rice
• 2 tablespoons coconut oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 2 spring onions sliced
• 1 tablespoon fresh ginger grated
• 1 cup carrots dice
• 1 cup asparagus trimmed and cut into 1 inch pieces
• 1 cup green peas
• 2 tablespoons Bragg’s liquid aminos Tamari/soy sauce (gluten-free)
• 1 teaspoon sesame oil
• Garnish chopped cilantro leaves and spring onions chopped

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, spring onion and ginger and cook stirring for 3 minutes.
• Add carrots and asparagus and cook stirring for another 3 minutes, stirring occasionally until tender.
• Stir in green peas, cook for 1 minute. Add Bragg’s liquid amino’s, rice and stir constantly to coat rice.
• Remove from heat and stir in sesame oil. Garnish with cilantro and spring onion slices.

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 406mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5937IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 2mg