Easy Vegetable Fried Rice Recipe – Vegan & Gluten-Free

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Fried Rice Recipe – Vegan & Gluten-Free

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in minutes. This easy vegetable fried rice is my go-to for those nights. It’s packed with veggies, wonderfully spiced, and totally customizable. Plus, it’s vegan and gluten-free, so everyone can enjoy it! I first made this when I was a student and needed something fast and satisfying – it’s been a staple ever since.

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s bursting with fresh flavors and has a lovely aromatic quality thanks to the curry leaves and spices. It’s perfect for using up leftover rice (a lifesaver!), and it’s a fantastic way to sneak in some extra veggies. Honestly, it’s just pure comfort food in a bowl.

Ingredients

Here’s what you’ll need to make this delicious vegetable fried rice:

• 2 cups cooked Basmati rice
• 1 tablespoon vegan ghee
• 1 teaspoon cumin seeds
• 6-7 curry leaves
• 5 cloves garlic
• 1 tablespoon ginger paste
• 1 whole onion
• 1 whole bell pepper
• 0.5 cup green peas
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• Salt to taste
• Cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special:

• Basmati Rice: I highly recommend Basmati. It’s fluffy, fragrant, and holds its shape beautifully in fried rice. Using day-old rice is even better – it’s drier and fries up perfectly. (About 180g uncooked rice will yield 2 cups cooked).
• Vegan Ghee: This adds a lovely richness and flavor. You can find some great vegan ghee options made from plant-based oils these days. I love the ones with a cashew base! (Approximately 15ml)
• Curry Powder: Don’t be shy with the curry powder! It’s what gives this fried rice its unique flavor profile. Feel free to adjust the amount to your liking. I prefer a Madras curry powder for a bit of a kick.
• Curry Leaves: These are a South Indian staple and add a wonderfully citrusy, aromatic note. If you can find them fresh, definitely use those! They’re often available at Indian grocery stores. If you can’t find them, you can skip them, but they really do elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegan ghee in a large pan or wok over medium heat. Once melted, add the cumin seeds and sauté for about 5 seconds, until they start to sizzle and become fragrant.
2. Add the curry leaves, ginger paste, and finely sliced garlic. Sauté for another 45 seconds, until everything is beautifully aromatic. This is where the magic starts!
3. Now, stir in the sliced onion and cook until it becomes translucent – usually around 3-5 minutes.
4. Add the sliced bell pepper and green peas. Sauté for 4-5 minutes, until they’re slightly tender but still have a bit of a crunch.
5. Time for the spices! Mix in the turmeric powder, curry powder, and salt. Cook for about a minute, stirring constantly, to toast the spices and release their flavors.
6. Gently fold in the cooked Basmati rice, making sure it’s evenly coated with all those lovely spices.
7. Cook for another 1-2 minutes on low heat, stirring occasionally, until everything is heated through.
8. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, work in batches to ensure the rice fries properly.
• High heat is your friend (but watch it!). It helps create that slightly crispy texture we all love in fried rice.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

This recipe is super versatile! Here are a few ideas to make it your own:

• Vegan: It already is! But double-check your curry powder to ensure it doesn’t contain any hidden animal products.
• Gluten-Free: Naturally gluten-free, but always check the label on your curry powder.
• Spice Level Adjustment: Add a pinch of chili flakes or a finely chopped green chili for extra heat. My friend, Priya, loves to add a whole chopped Serrano pepper!
• Quick Weeknight Adaptation: Use frozen pre-cut vegetables to save time.

Serving Suggestions

This vegetable fried rice is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple lentil curry (dal)
• Pickles – my mom always served it with mango pickle!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

FAQs

• Is this recipe oil-free? While it uses vegan ghee, you can substitute it with a little water or vegetable broth for a lower-fat option, but the flavor won’t be quite as rich.
• Can I use brown rice? Yes, you can! But brown rice takes longer to cook and has a different texture. You might need to add a little extra liquid to prevent it from drying out.
• What vegetables can I substitute? Feel free to use any vegetables you like! Carrots, broccoli, mushrooms, and peas all work well.
• How do I make the rice ahead of time? Cook the rice as usual and spread it out on a baking sheet to cool quickly. This helps it dry out and prevents it from becoming sticky.
• What is the best type of vegan ghee to use? I recommend a vegan ghee made from cashew or coconut oil for the best flavor and texture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!