The Vegan 8

You are here: Home / Main Dishes / Gluten Free / Healthy Fried Rice

Healthy Fried Rice

Jump to Recipe Print Recipe

vegan fried rice in white bowl with black spoon

HEALTHY FRIED RICE

Healthy “Fried” rice sounds like such an oxymoron, but this is truly delicious! It’s because it isn’t really fried in oil! This is such an easy and simple recipe. You don’t need many ingredients and it is filling and addictive. It’s not prepared the traditional way, it’s not greasy, nor does it have eggs, but still so delicious.

vegan fried rice in white bowl with black spoon

Healthy Fried Rice

Brandi Doming
An amazingly, delicious vegan version of traditional fried rice that is homemade, healthy and oil-free!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Asian, Gluten-free, Vegan
Yields 8 servings

Ingredients

  • 2 cups dry long grain brown rice
  • 5 1/2 cups low sodium vegetable broth
  • 1/2 cup grated carrot
  • 1 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons low-sodium soy sauce or liquid aminos + extra for seasoning
  • 1 1/2 inch cube finely chopped fresh ginger
  • 4 garlic cloves minced
  • 1/2 cup frozen peas
  • garnish: toasted sesame seeds really add amazing flavor

Instructions
 

  • Prepare all the vegetables ahead of time before beginning to cook. In a large saucepan, over medium heat, add the onion, carrots, bell pepper, black pepper, liquid aminos and only 3/4 cup of vegetable broth. Saute for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well.
  • Add the ginger and garlic and 1/4 cup more of the vegetable broth. Cook a few minutes more until softened. Now add the remaining 4 1/2 cups of broth and the rice. Bring to a boil, once boiling, cover with a lid and turn down to simmer. Simmer for 45 minutes to an hour, or until all the broth has evaporated and the rice is tender. Add the peas within the last 10 minutes of cooking. The cooking time can vary based on which rice you use.
  • Once all the broth has evaporated, return the lid and let sit for 10 minutes. Taste and add any additional liquid aminos. I think I added another teaspoon or two. It makes a large amount of rice, so you can be generous with the seasoning. Garnish with toasted sesame seeds.

Nutrition

Calories: 212kcalCarbohydrates: 45.3gProtein: 5gFat: 1.4gSodium: 607mgPotassium: 243mgFiber: 3gSugar: 3.4gCalcium: 30mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword asian, fried rice

Reader Interactions

Comment and Rate This Recipe

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    • brandi.doming@yahoo.com

      Hi Tiffany! I have not tried this with white rice, only brown rice. I would just look at the back of your box and see what the recommended cooking times are and follow the recipe and reduce if necessary. I would imagine the cooking would be similar, although I think white rice cooks slightly faster, so you may need to adjust the broth. Sorry, just not sure exactly without having tested it.

      Reply

  3. Lucille

    5 stars
    Hi Brandi!

    I just had this for lunch with a Greek salad and I loved it. Will make it often now. It would also be a good think to bring to a potluck! Thanks a million!

    Reply

  4. Travis

    5 stars
    Brandi! I made this last night and it was AMAZING! The flavors came together wonderfully! Thank you so much for coming up with such a simple yet tasty meal.

    Reply

  5. Nina

    5 stars
    After several failed attempts at vegan/gluten-free recipes that were non-Vegan 8 created, we came back to your site to try out this recipe for the 1st time. Why do I go elsewhere?? It was a success – yay! I added some broccoli stalks to the sautéed veg too. It’s a keeper! Thank you so much for the brilliance in your simplicity.

    Reply

    • brandi.doming@yahoo.com

      I could have sworn I already replied to this comment, but I don’t see it! Anyways, thank YOU so much for the wonderful feedback…I really appreciate it and your kind words! I love how you said the others were “non-Vegan 8 created” haha! Love it! Thanks so much and please let me know of any others you try, I’d love to hear! xx

      Reply

  7. The Healthy Flavor

    Yours sounds amazing! Yes, mine isn’t done the traditional way…it’s not as sticky when cooking it with all the other veggies. We still enjoyed it very much, but yes it’s different. I made another huge batch last night. I’m going to cook it next time with the rice cooked and chilled first. I’m going to add that as option #2 to my recipe. That curry rice sounds awesome. I love curry!

    Reply

  11. gottagetbaked

    My way is pretty simple and old school. I always use rice that’s at least a day old. I scramble eggs and fry those first until they’re almost cooked. I add the rice, stir fry it a bit to warm it up and get rid of clumps. I then add diced up barbeque pork, green peas, green onion, and both light and dark soy sauce. Super easy. A good friend of mine makes an amazing curry fried rice, I need to get the recipe from him. Of course, our versions are nowhere near as healthy as yours 😉

    Reply

  18. The Healthy Flavor

    Thank you so much John! I agree..super delicious but the heartburn I’d getmafter eating it from a restaurant was terrible! I had to make my own and I added a ton of sesame seeds….yummy!

    Reply

  22. gotasté

    Hi Brandi, this looks really good. I love fried rice but I’ve never cook it this way before. This recipe has the same wonderful effect like making spice/fragrance rice in Indian cooking. So clever! I would love to try it soon. 🙂

    Reply

  24. The Healthy Flavor

    You made my day Christina…thank you so much! Sometimes I don’t feel that way, so I really appreciate your kind words! P.S. I have a very interesting take on a dessert coming up soon, hehe!

    Reply