Vegan Japanese Fried Rice

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There’s something so nostalgic about the sound of a hot pan sizzling with rice and vegetables. For me, it always takes me back to a small kitchen in Tokyo, where I first watched my grandmother stir-fry rice with precision and care. She didn’t use recipes—just her intuition and a deep appreciation for the ingredients in front of her. This vegan Japanese fried rice is inspired by those moments, blending a love of simple, flavorful ingredients with a modern, plant-based twist.

Fried rice served in a pale green/blue bowl topped with pak choy, red chilli and spring onion

Vegan Japanese fried rice is a versatile dish that suits almost any occasion. Serve it fresh and piping hot straight from the skillet for the ultimate comforting experience. This dish pairs beautifully with a light miso soup or a side of pickled radish, which add complementary flavors and textures. It’s a wonderful option for lunch or dinner, offering a satisfying meal that’s both filling and nourishing. On chilly winter evenings, it feels like a warm hug, while in summer, its vibrant flavors remind you of fresh, seasonal produce. Whether you enjoy it as a quick weekday meal or as part of a festive gathering, this fried rice adapts effortlessly to the rhythms of your day and year.

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Ingredients
Instructions
Substitutions
Variety is the spice of rice!
Equipment
Storing your fried rice
Sizzling top tips
FAQ
Other tasty recipes
Vegan Japanese Fried Rice

Ingredients

a small bottle of rayu (japanese chilli oil)

Fresh ginger, celery stalks, an onion, 6 cloves of garlic, a spring onion

Sesame oil
Sunflower oil (or any neutral oil)
Onion
Carrot
Red pepper
Garlic
Ginger
Spring onion (for garnish)
Peas (frozen)
Sweetcorn (frozen)
Tofu
Mirin
Soya sauce
Sugar
Pak choy (optional)
Small red chili (optional)
Chili oil (optional)
Pickled ginger (optional)

See recipe card for quantities.

Instructions

For this recipe, you'll need cooked rice—preferably cold, refrigerated, day-old rice for the best texture and flavor. Looking for the perfect base? Check out our guide to making perfect Japanese rice here.

Onion being diced on a wooden chopping board

Dice onion into 1 cm cubes

Garlic being sliced on wooden chopping board

Finely slice the garlic (you can use a garlic crusher if easier)

Ginger finely chopped on a wooden chopping board

Peel the ginger and mince roughly

Pepper sliced into small squares on a wooden chopping board

Slice and dice your red pepper

Carrot diced into small cubes on a wooden chopping board

Peel and cube your carrot (1cm cubes)

Celery being diced on a wooden chopping board

Finely slice your celery (rough mince)

Spring onion sliced into thin discs on a wooden chopping board

Finely slice your spring onion (for garnish)

Red chilli being sliced into thin discs on a wooden chopping board

Finely slice your chilli (into discs)

Firm tofu being chopped into cubes on a wooden chopping board

Chop tofu into 1cm squares

Sunflower and sesame oil being heated in a pan

Heat your oils in a frying pan over a medium heat

Stir-fry the onion, garlic until golden then add ginger

Add the carrot, pepper and celery and season with a big pinch of salt and pepper

Turn up the heat and add your tofu, a tablespoon of soy frying until a little seared

Sweetcorn and peas being stirfried with tofu and other vegetables in a pan

Next add the peas and sweetcorn, half a crumbled stock cube and mirin. Fry for a further 3 minutes

Soya sauce being added to rice and vegetables sizzing in a pan

Add the rice and drizzle over the remainder of soya sauce and the sugar

Rice and vegetables being stirfried in a pan

Keep frying until all the colour has combined and ingredients are slightly seared

Fried rice served in a brown bowl topped with pak choy, pickled ginger and red chillis

Serve in your favourite bowl and garnish with chilli, optional soy-seared pak choy, spring onion, and and homemade pickled ginger

Hint: When adding soy sauce or tamari, drizzle it evenly across the rice for even seasoning, and toss quickly to prevent overly concentrated areas of saltiness. Lastly, consider cooking your rice in batches if using a smaller pan, as overcrowding can lead to steaming rather than frying. Taking these extra steps transforms a simple dish into an unforgettable classic.

Substitutions

One of the best things about vegan Japanese fried rice is how customizable it can be to suit different dietary requirements and personal preferences. For a gluten-free version, be sure to use tamari instead of regular soy sauce—it offers the same rich and savory flavor without the gluten. If you need a lower-sodium option, opt for reduced-sodium soy sauce or coconut aminos to keep the dish flavorful but lighter on salt.

Additionally, you can experiment with different vegetables based on seasonal availability—zucchini, edamame, or even finely chopped kale make excellent additions. Adjusting this comforting dish to your needs ensures everyone can enjoy it, and it becomes a personal reflection of taste and care.

Variety is the spice of rice!

One of the joys of cooking vegan Japanese fried rice is its versatility, allowing you to experiment with endless variations to make it your own. For a spicy kick, try adding a dollop of chili garlic sauce or sprinkling in some red pepper flakes as you stir-fry. If you’re looking to incorporate more protein, toss in some vegan mince, edamame, or Quorn pieces, letting them sear lightly for texture and flavor.

Feel free to play with additional vegetables—diced cabbage, snap peas, or edamame can bring fresh and vibrant elements to the dish. You can also explore different fusion twists, such as adding some Doubanjiang paste, agave syrup, or yuzu juice, to introduce exciting layers of flavor. These variations not only keep this dish novel but also make it a perfect canvas for your creativity and personal tastes.

Equipment

To prepare this dish, you'll need a few essential kitchen tools to ensure everything comes together seamlessly:

Large Skillet or Wok: Perfect for high-heat cooking and evenly searing your ingredients.
Sharp Knife: Ideal for finely dicing vegetables and slicing tofu.
Cutting Board: Use a clean one to keep your prep safe and efficient.
Mixing Bowl: Great for combining sauces or marinating tofu before cooking.
Wooden Spoon or Spatula: Helps stir-fry ingredients without scratching your pan.

The Beauty of a Skillet, wok or steel pan for searing flavors

A sturdy, well-heated skillet is a key element in crafting bold and authentic flavors for this dish. When heated appropriately, a skillet creates the perfect environment to sear tofu or vegetables, locking in their natural sweetness and imparting a slight smokiness that deepens the dish's complexity. The broad surface of a skillet allows ingredients to cook evenly, giving you better control over the texture—crisp at the edges yet tender inside. To achieve that signature seared flavor, ensure your skillet is hot before adding ingredients, and avoid overcrowding it to maintain consistent heat distribution.

Storing your fried rice

Leftover vegan Japanese fried rice can be stored easily, making it a great option for meal prep or saving for a quick meal later in the week. To keep it fresh, transfer the rice into an airtight container and store it in the refrigerator, where it will stay good for up to 3-4 days. For longer storage, portions of the fried rice can be placed in freezer-safe containers or resealable bags and frozen for up to a month.

When you’re ready to enjoy it again, reheating is simple. For refrigerated rice, a quick stir-fry in a skillet will help revive its flavors and texture, with a splash of water or a drizzle of soy sauce to prevent it from drying out. If reheating from frozen, allow the rice to thaw overnight in the fridge and then reheat on the stove or in the microwave. These storage tips ensure your fried rice remains as delicious and satisfying as when it was freshly made.

Sizzling top tips

Use day-old rice if possible—the slightly dried texture ensures that the grains stay separate and don’t turn mushy during cooking. If you only have freshly cooked rice, spread it out on a tray and chill it in the refrigerator for at least 30 minutes before using. Patience is also key when sautéing the vegetables—allow them to caramelize slightly for a depth of flavor that brings the dish to life.

FAQ

What is the difference between Chinese fried rice and Japanese fried rice?

Chinese fried rice typically uses long-grain rice like jasmine, which gives it a light and fluffy texture. The dish is often flavored with soy sauce, oyster sauce, and sometimes sesame oil, creating a savory and rich profile. On the other hand, Japanese fried rice, or "yakimeshi," is usually made with short-grain rice, resulting in a stickier and denser texture. It is often seasoned more lightly with ingredients like soy sauce, mirin, or even dashi, giving it a subtle but distinct umami flavor. Both versions vary in the vegetables, proteins, and seasonings used, reflecting the culinary traditions of their respective cultures.

What to serve with fried rice?

Fried rice is a versatile dish that pairs beautifully with a variety of sides, allowing it to fit seamlessly into any meal. For a traditional touch, serve it alongside classic dishes like teriyaki tofu and steamed dumplings. A crisp and refreshing cucumber salad or seared pak choy can add balance to the meal, complementing the rich flavors of the fried rice. For a heartier option, a bowl of warming miso soup or hot and sour soup can create a comforting combination. Don’t forget to sprinkle some scallions or sesame seeds on the fried rice for a finishing flourish that ties it all together.

What is a substitute for soy sauce in fried rice?

If you’re looking for a substitute for soy sauce in fried rice, there are plenty of options that can replicate its savory and umami-rich qualities. Coconut aminos is a popular alternative, offering a slightly sweeter flavor while being both gluten-free and soy-free. Tamari, a Japanese sauce made with little to no wheat, is another excellent choice for those avoiding gluten. These substitutes ensure your fried rice remains just as delightful and satisfying, even without traditional soy sauce.

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