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.

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






- 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.

- Dice onion into 1 cm cubes

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

- Peel the ginger and mince roughly

- Slice and dice your red pepper

- Peel and cube your carrot (1cm cubes)

- Finely slice your celery (rough mince)

- Finely slice your spring onion (for garnish)

- Finely slice your chilli (into discs)

- Chop tofu into 1cm squares

- 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

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

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

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

- 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
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.
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.
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.
Other tasty recipes
- Gyoza with Shitake Mushrooms and Vegetables
- 6 Minute Ramen Noodles
- Japanese Croquettes (Korokke)
- Donburi Bowl with Mushrooms and Teriyaki Tofu

Vegan Japanese Fried Rice
Ingredients
- 1 teaspoon sesame oil
- 2 tablespoon sunflower oil or neutral cooking oil
- 1 onion
- 1 carrot
- ½ red pepper
- 3-4 cloves of garlic
- 1 knob of ginger 2 inch thumb sized
- 1 spring onion for garnish
- 100 g peas frozen
- 80 g sweetcorn frozen
- 1 pack or 240g tofu
- 1 tablespoon mirin
- 2 tablespoon soya sauce
- 1 teaspoon sugar
- ½ pak choy optional for garnish
- ½ small red chilli optional for garnish
- A few drops of chilli oil optional
- 3-4 pieces of pickled ginger optional
Instructions
- Dice onion into 1 cm cubes
- Finely slice the garlic (you can use a garlic crusher if easier)
- Peel the ginger and mince roughly
- Slice and dice your red pepper
- Peel and cube your carrot (1cm cubes)
- Finely slice your celery (rough mince)
- Finely slice your spring onion (for garnish)
- Finely slice your chilli (into discs)
- Chop tofu into 1cm squares
- 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
- Next add the peas and sweetcorn, half a crumbled stock cube and mirin. Fry for a further 3 minutes
- Add the rice and drizzle over the remainder of soya sauce and the sugar
- Keep frying until all the colour has combined and ingredients are slightly seared
- Serve in your favourite bowl and garnish with chilli, optional soy-seared pak choy, spring onion, and and homemade pickled ginger
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