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Overlay Spring Fried Rice in a large skillet

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
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Course: Side Dish
Cuisine: Asian
Keyword: vegan fried rice, vegan spring fried rice
Prep Time: 15 minutes
Cook Time: 10 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