Before my vegan days, Chinese fried rice was one of my favourite meals from my local Chinese take-away as I loved the combination of all the sweet and salty flavours stirred into one complete dish. Ever since following a more plant-based diet, I was on a mission to recreate this Chinese classic, but with a healthy vegan twist. Continue reading for my Vegan Chinese Fried Rice recipe…
As much as I love a Chinese take-away, I’m always left feeling greasy afterwards due to the excess amount of oil used in just about everything. My Vegan Chinese Fried Rice recipe has all the tasty oriental flavours without all the bad stuff and packed with nutrients instead!
My Vegan Chinese Fried Rice recipe is:
- Low in Saturated fat
- High in fibre
- A source of plant-based protein
- 1 of your 5 a day
And it keeps getting better; , this Vegan Chinese Fried Rice is super easy to make (beginner level!) and takes under 15 minutes to make, which makes this meal a perfect dinner option after a long day at work or uni when you just want something quick and simple, but still healthy too!
If you fancy trying out more healthy plant-based Chinese dinner recipes, click here for my saucy stirfry recipe!
Vegan Chinese Fried Rice Recipe
You can be as creative as you want with the veg that you use. I reckon some aubergine cut into rounds and thinly sliced butternut squash would be a lovely combo!
- 1 tsp coconut or olive oil
- 2 button mushrooms sliced
- 1/4 courgette sliced
- 2 spring onions chopped
- 1/4 red chili deseeded and sliced
- 1 tbsp unsalted cashew nuts
- 1 tbsp unsalted peanuts
- 1 tsp tahini
- 1 clove garlic finely chopped
- 1/4 avocado sliced
- 1/2 pack Seeds of Change microwave quinoa rice or make your own if you have the time
If making your own rice
- 1/2 cup wholegrain rice
- 1/4 low salt veggie stock cube
For the soy marinade
- 2 tbsp soy sauce
- 1/2 tsp sugar or maple syrup
- 1/4 tsp ground ginger
- 1/4 tsp ground coriander
- 1 tsp lemon juice
If making your own rice, boil add 1/2 cup wholegrain rice to 1 cup of hot water in a medium pan. Once boiled, add the stock cube and cover. Simmer for 15 mins until all the water is absorbed and the rice is soft.
Combine all the soy marinade ingredients in a cup and set aside.
Heat a non-stick frying pan on medium heat and add the coconut oil. Once melted add the spring onion, chili and courgette.
Once the courgette and onion start to cook, add the garlic and mushrooms
When the veg is almost cooked, add the cashews and peanuts. Microwave the rice (if you are using packet rice).
Add the rice to the pan along with the soy marinade. Continue to stir until the marinade thickens and becomes sticky.
Serve in your favourite bowl and drizzle over the runny tahini. Top with a creamy avo.
If I'm feeling lazy, I use Seeds of Change Quinoa Wholegrain rice, but making your own is equally as nice!
What’s your favourite dish from a Chinese takeaway? Let me know in the comments below, as well as if you try out this recipe!