This one-pan vegan fried rice has fast become a go-to in our kitchen — and for good reason. It’s quick, simple, and endlessly adaptable, making it perfect for busy weeknights or those “what’s-left-in-the-fridge” moments. You can throw in whatever veggies you have on hand, making it a great way to reduce food waste while creating something nourishing and delicious.
It’s naturally vegan, but easily customisable to suit other dietary needs — just swap or add ingredients to suit your household. Whether you’re using up leftover rice or starting from scratch, this dish brings flavour, ease, and flexibility to your plate. If you include egg or meat in your diet, or need a lower salicylate version, there is some substitutions you can try down below.
No matter which way I enjoy it, I love having this basic staple on hand for an easy dinner, or a fallback in the freezer for when I’ve overdone it with food chemicals.
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What you will need to make One Pan Vegan Fried Rice
Ingredients
These are the ingredients I use in my go-to version of fried rice, but feel free to customise based on what you have on hand or your personal preferences.
- Bean sprouts
- Carrot (moderate salicylate)
- Cashews (approx 10 per serve)
- Green peas (moderate glutamates)
- Green beans
- Shallots (please see picture above)
- Brown rice
- Rice bran oil
- Water
- Garlic
See recipe card for quantities.
Equipment
- Chopping board
- Sharp knife
- Large frying pan
- Microwave
Instructions
Step by step instructions to make this recipe.
Step 1: Dice the carrots, green beans and shallots into small pieces. Cook the rice according to packet instructions or use your preferred method.
Step 2: Add the diced carrots, green beans, and peas to a large frying pan with a splash of water. Cook for 4–5 minutes, until just tender and the water has evaporated (Alternatively, steam them in the microwave).
Step 3: Add a drizzle of rice bran oil and garlic to the pan and toss to coat the vegetables.
Step 4: Add the chopped shallots and sauté for 3–5 minutes until softened.
Step 5: Add the bean sprouts to the pan and cook for another minute. If you’d like toasted cashews (moderate amines), add them now and stir until lightly golden.
Step 6: Add the cooked rice to the pan along with salt (to taste). Stir well to combine all the ingredients.
Step 7: Cook for an additional 3–4 minutes, allowing the rice to crisp slightly.
Step 8: Finish with a sprinkle of fresh shallots and serve warm.
Substitutions
- Low salicylate: Leave out the carrot.
- Low glutamate: Leave out the peas.
Variations
- Add egg: if you want to add an egg for a vegetarian twist, either in a separate pan or once you have finished cooking your fried rice, add some oil to an empty pan, add four eggs, and mix them together. When eggs are cooked, dice up egg into small pieces and stir through rice. You can also cook the egg with some additional shallots for an even bigger flavour boost.
- Add chicken mince or diced chicken: before you cook your veggies add approximately 500g fresh chicken mince or diced chicken to a pan with a tablespoon of rice bran oil (or preferred alternative), cook through and remove chicken from pan to be added back in once veggies are cooked but leave the juices in the pan to cook your veggies in for some extra flavour.
Storage
Leftovers? Even better! Store any leftover fried rice in an airtight container in the fridge for up to 3 to 4 days (if you made the vegan version), if meat or egg for up to 24 hours. To keep things safe, let it cool for no more than an hour before popping it in the fridge.
When you’re ready to reheat, add a splash of water or suitable veggie broth if you have it to bring back a bit of moisture, then heat until it’s steaming hot all the way through. You can do this in a pan on the stove or in the microwave. For best results, try to avoid reheating more than once — dividing it into portions ahead of time makes this easy.
Want to stash some away for later? This fried rice can be frozen too — just make sure it’s cooled completely before transferring it to a freezer-safe container or resealable bag (squeeze out excess air if using a bag). Label it with the date and enjoy within 2 to 3 months for the best texture and flavour.
To reheat from frozen, you can either thaw it in the fridge overnight or reheat straight from frozen in a pan or microwave — just add a splash of water or broth and stir occasionally until heated through and piping hot.
Perfect for lunchboxes, quick dinners, or next-day cravings!
Print
One Pan Vegan Fried Rice
- Total Time: 30 minutes
- Yield: 6 serves 1x
Ingredients
- 1 large carrot peeled (optional, moderate salicylates)
- 1 cup green beans
- 1 bunch of shallots
- ½ cup green peas (optional, moderate glutamates)
- ½ cup water
- 2 tablespoons rice bran oil
- ½–1 tablespoon garlic
- 250g bag bean sprouts
- ¾ cup raw cashews
- 500g cooked brown rice (or white if preferred)
Instructions
Dice the carrots, green beans and shallots into small pieces. Cook the rice according to packet instructions or use your preferred method.
Add the diced carrots, green beans, and peas to a large frying pan with a splash of water. Cover and cook for 4–5 minutes, until just tender and the water has evaporated (Alternatively, steam them in the microwave).
Add rice bran oil and garlic to the pan and toss to coat the vegetables.
Add the chopped shallots and sauté for 3–5 minutes until softened.
Add the bean sprouts to the pan and cook for another minute. If you’d like toasted cashews (moderate amines), add them now and stir until lightly golden.
Add the cooked rice to the pan along with salt (to taste). Stir well to combine all the ingredients.
Cook for an additional 3–4 minutes, allowing the rice to crisp slightly.
Finish with a sprinkle of fresh spring shallots and serve warm.
Notes
The exact proportions of vegetables do not matter too much in this recipe so feel free to include any quantities of the vegetables that suits you.
- Prep Time: 15
- Cook Time: 15
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