This vegetable fried rice is a super delicious one-pot dish that comes together in only 20 minutes. It’s vegan, gluten-free, soy-free and absolutely delicious. I usually make a big batch because this fried rice is amazing for meal prep. You can use any vegetables you enjoy or you currently have in your fridge to use up. I always add carrots, zucchini, cabbage, peas and red bell pepper. This dish is of course soy-free, so I used coconut aminos instead. Coconut aminos taste just like soy-sauce but it’s a healthier alternative. This vegetable fried rice is filled to the brim with nutritious vegetables, delicious spices and it’s the ultimate comfort food.
This peanut Pad Thai recipe is:
- Quick and easy
- Loaded with vegetables
- Perfect for meal prep!
More vegan Thai, Asian, Chinese or Japanese Recipes to try:
- Sticky Sesame Cauliflower
- Peanut Pad Thai
- Thai Peanut Curry
- Cauliflower Tikka Masala
- Cucumber Maki with Vegan Cashew Cream Cheese
If you try this easy vegetable fried rice recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Vegetable Fried Rice
- 200 g brown rice
- 1 onion chopped
- 4 cloves of garlic chopped
- 1 red bell pepper chopped
- 1 zucchini chopped
- 2 carrots chopped
- 1/4 cabbage finely chopped
- 100 g frozen peas
- 1 tsp turmeric
- 2 tsp thai allrounder spice
- 3 tbsp coconut aminos
- 1 tbsp maple syrup
- salt and pepper to taste
- fresh parsley to garnish
- Cook the brown rice according to package instructions. I recommend cooking the rice the night before and keep in the fridge.
- In a large pan, sauté onion and garlic for 2-3 minutes. Then add red bell pepper, carrots, zucchini and cabbage and sauté for a further 5-10 minutes or until soft.
- Add turmeric and thai allrounder spice and stir to combine.
- Then add brown rice, coconut aminos, maple syrup, frozen peas, salt and pepper to taste. Stir to combine.
- Serve your vegetable fried rice with fresh parsley and enjoy!
- You can use any other vegetables you enjoy. Mushrooms, green beans, spinach, kale or spring onion also work really well with this recipe.