Why You’ll Love Vegetable Fried Rice Recipe

It’s fast: Prep is about 10 minutes, cook time about 10 minutes — dinner on the table in around 20 minutes.
It’s vegan and oil‑free: No egg, no added oil (optional sesame oil is for flavor only).
It uses common pantry/freezer items: Cold cooked rice, frozen peas/carrots/corn, soy sauce and vegan oyster sauce.
Great for leftovers: Works especially well with cold, day‑old rice so you’re using ingredients you already have.
Flexible: Easy to swap veggies or add protein and make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cold cooked rice
1 cup frozen mixed peas & carrots
1 cup frozen corn
5 scallions (green onions), sliced
2 teaspoons ginger‑garlic paste
1 teaspoon sugar
1 pinch ground white pepper
1 tablespoon Shaoxing wine (or dry cooking sherry or vegetable stock)
2 tablespoons vegan (mushroom‑based) oyster sauce
2 tablespoons light soy sauce
½ teaspoon toasted sesame seeds
½ teaspoon toasted sesame oil (optional for flavor)

Directions

Preheat a non‑stick wok or large non‑stick skillet over medium‑high heat.
Add a couple tablespoons of water to the pan, then add the ginger‑garlic paste and sliced scallions. Stir and cook until the water evaporates, about 30 seconds.
Stir in the frozen corn and the peas & carrots. Cook for 2‑3 minutes, until just heated through.
Add the sugar and Shaoxing wine (or substitute) and stir to deglaze the pan.
Add the cold cooked rice, ground white pepper, vegan oyster sauce, light soy sauce, sesame seeds, and optional sesame oil. Stir to coat the rice thoroughly with the sauces.
Let it sit without stirring for about 20 seconds to allow the rice to sear slightly, then stir again. Repeat this process for 3‑4 minutes until everything is heated through and slightly seared.
Serve immediately while hot and fragrant.

Servings and Timing

Serves: 2 people
Prep time: approx. 10 minutes
Cook time: approx. 10 minutes
Total time: approx. 20 minutes

Variations

Add additional vegetables: bell pepper, snow peas, broccoli, baby corn, or spinach.
Add protein: cubed tofu, edamame, tempeh, or small shrimp (if not fully vegan).
Adjust heat: include chili garlic sauce, sriracha, or chopped fresh chilies.
Swap sauces: if you don’t have vegan oyster sauce, use regular oyster sauce (if okay with seafood) or add extra soy sauce with a splash of mushroom umami.
Use different rice: jasmine or long grain rice are best; short grain rice can stick more.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a non‑stick skillet over medium heat, adding a splash of water or vegetable stock if needed to loosen the rice. Microwave reheating is also fine.
Freezing is possible but not recommended as it may change the texture.

FAQs

What kind of rice is best for this recipe?

Cold leftover rice works best — preferably long‑grain white rice or jasmine rice. Freshly cooked rice can be too sticky.

Can I use freshly cooked rice instead of cold leftover rice?

Yes, but it may yield a stickier texture. Cold, day-old rice gives the best fried rice consistency.

Is the recipe completely oil‑free?

Yes, it’s oil‑free by default. The sesame oil is optional and added only for flavor.

What can I use if I don’t have Shaoxing wine?

You can substitute dry cooking sherry, vegetable stock, or even water for deglazing.

Can I make this gluten‑free?

Yes. Use tamari or gluten-free soy sauce, and ensure the vegan oyster sauce is also gluten-free.

How can I make it spicier?

Add chili garlic sauce, sriracha, sambal oelek, or fresh chopped chilies during cooking.

How do I avoid the rice sticking to the pan without oil?

Use a non‑stick wok or skillet, don’t overcrowd the pan, and always use cold rice.

Can I add extra veggies like broccoli or snow peas?

Yes, feel free to include any vegetables you like. Add harder vegetables slightly earlier in the cooking process.

Does this recipe work for meal prepping?

Yes, it stores well in the fridge for up to 3 days and is quick to reheat.

Can I freeze the leftovers?

Freezing is possible, but it may affect the texture. It’s best enjoyed fresh or refrigerated.

Conclusion

This vegetable fried rice (no egg, oil‑free) is a quick and healthy take on a classic favorite. With simple ingredients and bold flavor, it’s perfect for weeknights, leftovers, or a satisfying vegan meal that doesn’t compromise on taste or texture.

Vegetable Fried Rice (No Egg, Oil‑Free)