This flavorful vegan fried rice is packed with colorful veggies and seasoned to perfection for a satisfying meal. It’s quick to make and perfect for a healthy, delicious dinner any night of the week.
Start by combining the water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, a teaspoon each of salt and pepper, and the lemon zest in a saucepan. Bring it all to a boil, then lower the heat to medium-low. Cover the pot and let it simmer gently until the rice is tender and all the liquid is absorbed, which should take about 20 to 25 minutes.
While the rice is cooking, heat the olive oil and vegan margarine together in a large pan over medium-low heat. Once the mixture is warm and melted, add the cooked rice along with the chopped green bell pepper, carrot, celery, and tomato. Pour in the soy sauce and season with salt and pepper to your liking.
Stir everything together well and let it cook for about 5 minutes, just until the veggies soften slightly and the flavors meld. Give it a final taste and adjust the seasoning if needed, then serve it up warm.
- Use day-old rice for the best texture; fresh rice can become mushy.
- Stir-fry vegetables on high heat to keep them crisp and vibrant.
- Add soy sauce gradually and taste as you go to avoid over-salting.
This dish is packed with flavor and nutrients while being completely plant-based. It’s quick to make and uses simple ingredients you likely have on hand. Plus, it’s a great way to enjoy a comforting meal without meat or dairy.
Serve it hot as a main course or alongside steamed greens or a fresh salad. Garnish with chopped green onions or toasted sesame seeds for extra crunch and flavor. A squeeze of lime can also brighten the dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to keep the rice moist. Avoid freezing, as the texture may change.
