Quick and easy vegan fried rice is full of healthy veggies, and it’s gluten free and nut free, too! It’s easy to customize this simple dish according to your tastes.
Fried rice…it seems simple, and maybe not a recipe to get too excited about.
However, this is one of those recipes that checks off a lot of boxes.
This gluten free and vegan fried rice is:
- easy to make with ingredients you probably have in your pantry and fridge right now
- really easy on the budget
- simple to make allergy friendly
This recipe is full of veggies, and takes just a few minutes to make. In fact, if you have leftover rice from a different meal, this is a great way to use those leftovers.
Even though this version has a fair amount of veggies, you can take some shortcuts to shorten up the prep time. I like to use store-bought shredded carrots and broccoli slaw, it’s just easier for me.
The rice takes a little while to cook, but all in all, this meal comes together easily, and makes a quick lunch. You could even add an egg or some other protein if you want – it’s up to you.
What is tamari sauce?
Tamari sauce is a soy sauce that does not contain any wheat or gluten. You can find it near regular soy sauce at the grocery store. Make sure the label says “gluten free.”
Is there a soy-free alternative to soy sauce?
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Quick and Easy Fried Rice.
- Prepare the rice according to package instructions.
- When the rice is almost done cooking, place the olive oil and the red bell peppers in a large skillet. Cook over medium heat until it starts to soften. Add the broccoli slaw and carrots and stir well so that they start to wilt.
- Stir in the tamari sauce and honey (or agave), then add the cooked rice. Stir to combine.
- Once everything is evenly coated with sauce, spoon into bowls and top with the green onions and red pepper flakes if desired. Enjoy!
If you have different vegetables, feel free to use them! You could add broccoli, bok choy, or frozen peas. If you don’t want to use regular rice, feel free to use cauliflower rice.
This post was originally published in February 2016. It has been updated.