Vegan Copycat Chinese fried rice – Better than takeout {vegan, veggie packed, healthy, gluten-free}

Who else loves Chinese food! I know I’m not the only one! 🙂 If I could, I would eat it multiple times a week but sadly that wouldn’t be all that healthy. So I thought to myself, I am a cook so why can’t I just make a copycat version of my favorite fried rice but just make it healthy. Then I can enjoy it multiple times a week all while staying on track. So I did!

Substitutions

This recipe is completely vegan since it contains no meat, only veggies, but you can add regular pork or meat or a vegan beef or vegan pork such as beyond meat if you prefer and are not vegan. Just follow the directions through to the end and then simply add in your cooked meat to the rice mixture. Second, most fried rice contains a fried egg mixture but this recipe does not (vegan, duh) so if you prefer you can fry and egg or two up and add to the dish. The same goes for vegan butter, you can replace with regular butter.

If you are looking for an even healthier version or lower carb dish then you can opt to switch out the white rice for brown rice or even use riced cauliflower to make it healthier! Substitute in equal quantities. The same goes for the vegan butter. Replace with a lower fat choice such as smart balance or ghee if these are your needs.

This recipe is also gluten-free but if you don’t have a need for using gluten-free ingredients then you can just replace them with your favorites.

Lastly, this recipe contains many different veggies so if there is one you don’t like you can easily substitute something in its place or leave out all together. Whatever floats your boat.

Pair this recipe with my favorite Chinese vegetable spring rolls or these delicious gluten free vegetable pierogis. All of these are my take on healthier dinner choices from Chinese food that still taste good! It just goes to show you that you can still eat all your favorite foods and achieve whatever heath goals you set for yourself. 🙂 Now you can enjoy healthy Chinese food every night from the comfort of your own home and still be able to satisfy those cravings.

Ingredients

• 3 tbsp vegan butter
• 1 packet of mixed frozen veggies (with carrots, peas, green beans, corn)
• 1 small white onion, chopped
• 3 cloves garlic, miced
• 4 cups cooked and chilled white rice -replace with brown rice or riced cauliflower for a healthier option
• 3 scallions, thinly sliced
• 1/3 cup gluten-free soy sauce
• 3 tsp sesame oil
• 2 tsp rice vinegar
• salt and pepper

Directions

1. Preheat a large skillet, add 2 tbsp of the butter to pan and then add in all your veggies (frozen mixed, onion, garlic, scallions). Cook until fragrant, about 3 minutes. Your veggies will begin to crisp up.
2. Then add in rice and mix until well incorporated. Cook for another 4 minutes. Add last remaining tbsp of butter in.
3. In a small bowl combine all sauce ingredients (gluten-free soy sauce, sesame oil, rice vinegar, salt, pepper), stir. Then add to your rice mixture. Cook for 2 minutes and serve immediately.

Notes: Keep in the fridge for up to 4 days in a air tight container. To reheat simply add to a pan with a little olive oil and cook until warm.

Vegan Copycat Chinese fried rice – Better than takeout

diylifestyle.co

{Gluten-free, vegan, veggie packed, healthy}

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Chinese

Servings 6 people

Equipment

• Large skillet
• Small bowl

Ingredients

  

• 3 tbsp vegan butter
• 1 packet of mixed frozen veggies with carrots, peas, green beans, corn
• 1 small white onion chopped
• 3 cloves garlic miced
• 4 cups cooked and chilled white rice -replace with brown rice or riced cauliflower for a healthier option
• 3 scallions thinly sliced
• 1/3 cup gluten-free soy sauce
• 3 tsp sesame oil
• 2 tsp rice vinegar
• salt and pepper

Instructions

 

• Preheat a large skillet, add 2 tbsp of the butter to pan and then add in all your veggies (frozen mixed, onion, garlic, scallions). Cook until fragrant, about 3 minutes. Your veggies will begin to crisp up.
• Then add in rice and mix until well incorporated. Cook for another 4 minutes. Add last remaining tbsp of butter in.
• In a small bowl combine all sauce ingredients (gluten-free soy sauce, sesame oil, rice vinegar, salt, pepper), stir. Then add to your rice mixture. Cook for 2 minutes and serve immediately.
• Notes: Keep in the fridge for up to 4 days in a air tight container. To reheat simply add to a pan with a little olive oil and cook until warm.

Notes

Notes: Keep in the fridge for up to 4 days in a air tight container. To reheat simply add to a pan with a little olive oil and cook until warm.

If you liked this post then you may enjoy these

• Copycat Chinese pork spring rolls {gf, df, healthy}
• Copycat Chinese Vegetable Spring Rolls- Gluten Free, Vegan & Healthy
• Gluten-free Pork Pierogies
• Gluten-free chicken pot pie – {vegan, gluten-free, healthy}
• Delicious Gluten Free Vegetable Pierogis
• Raw Vegan Coconut Date Bites {healthy, gluten free, vegan, no added sugars, paleo, raw, grain-free}
• 21 vegan recipes to try this summer
• Paleo & gluten-free cinnamon granola {gf, df, vegan, paleo, healthy}
• The best No bake gluten-free cookie dough bites (Vegan, healthy, gluten-free, dairy-free)
• Homemade oven baked seasoned sweet potato fries {Paleo, vegan, gluten-free, healthy}
• 6 important tips for the Vegan cook and/or baker
• 20 must try vegan Spring/Summer recipes
• Easy Chicken Tikki Masala (gluten-free, vegan, paleo, dairy-free, healthy)
• Curry and honey mustard baked chicken {gf, df, healthy, vegan, paleo options}
• 22 delicious gluten-free pies to make for summer parties
• The Easiest Gluten-free Cheesy Macaroni (dairy-free options)Gluten-free Cinnamon Rolls {Cinnabon Copycat}

Stay up to date with all of my blog posts! Subscribe below!

Thanks so much for reading today’s post! Have a wonderful weekend! 🙂

Please follow and like us: