This whole‑food, plant‑based fried rice is a nourishing, flavour‑rich way to transform everyday ingredients into a satisfying meal. Using cold cooked brown rice creates the ideal texture—light, separate grains with a gentle chew—while keeping the dish naturally high in fibre and supportive of steady energy. Instead of oil, a splash of vegetable stock softens the aromatics and helps everything sauté beautifully while keeping the recipe low‑fat and digestion‑friendly.
A base of diced brown onion, minced garlic, and freshly grated ginger brings both depth and wellness benefits. Onion and garlic contain natural compounds that support immune function and gut health, while ginger adds warmth and helps soothe digestion. Frozen peas and corn contribute colour, natural sweetness, and plant-based protein, along with vitamins and antioxidants that support overall vitality.
Low‑salt soy sauce or tamari, with a touch of coconut aminos, adds savoury umami without overwhelming sodium levels, making the dish flavourful yet balanced. Optional scrambled tofu adds a soft, egg‑like texture and boosts the protein, calcium, and iron content, turning the fried rice into a more complete and satisfying meal.
Altogether, this WFPB fried rice is a wholesome “clean‑out‑the‑fridge” favourite—simple, comforting, and packed with nutrients that support energy, digestion, and everyday wellbeing.
Simple Plant-Powered Fried Rice for Weeknight Comfort
Ingredients
- 3 cups cold cooked brown rice
- 1 small brown onion diced
- 1 cup frozen peas and corn
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp low-salt soy sauce or tamari
- 1 tbsp coconut aminos
- 1-2 tbsp vegetable stock (broth) for sauting
- Scrambled Tofu optional
Instructions
- Heat a large non-stick skillet or wok over medium-high heat. Add a splash of stock. Sauté onions, garlic, and ginger for 3–5 minutes until fragrant. If they stick, add another tablespoon of stock.
- Toss in the frozen peas and corn. Sauté for 2 minutes until thawed and bright.
- The "Fry": Add the cold rice. Increase the heat slightly. Press the rice down into the pan and let it sit for a minute to get a little "crust," then stir. Repeat this for about 5 minutes.
- Stir in the scrambled tofu and tamari. Toss everything together until the rice is evenly coated and steaming hot.
Notes
- Use cold, day-old rice. Freshly cooked rice is too moist and will turn into mush in the pan. If you’re in a hurry, spread freshly cooked rice on a baking sheet and pop it in the freezer for 15 minutes to dry it out.
- If you miss the richness of oil, stir in a teaspoon of tahini or peanut butter into your tamari before pouring it over the rice. It adds those healthy, whole-food fats and a silky mouthfeel.
- For more texture, add bell peppers, edamame, or riced cauliflower to “bulk” it up with fewer calories.
