Easy Vegetable Fried Rice Recipe (gluten-free + vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick fried rice made with mixed vegetables, edamame, and rice in a savory soy-based sauce with sesame oil and rice vinegar. It comes together in under 30 minutes and is naturally vegan and gluten-free. Perfect for weeknight dinners.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil (or preferred cooking oil)
- ½ cup finely chopped shallot (or onion)
- 3 garlic cloves (minced (about 1 tablespoon))
- 1 cup frozen vegetable medley
- 1 cup frozen edamame
- 3 cups cooked rice (about 1 cup uncooked; I like to use short grain rice)
- ¼ cup reduced-sodium soy sauce or tamari (for GF) (or coconut aminos for soy-free option )
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey (or preferred sweetener)
- 1 teaspoon toasted sesame oil
- ¼ cup sliced green onions (for serving (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 595mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.