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Fried Rice

Fried Rice never fails and if you've got leftover rice from the night before or you're just in clean out mode this is for you!

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There are fewer things that give me more pleasure than cleaning out the fridge.  If you have been reading along for the past few months you will know this is true.  There isn’t anything more satisfying than creating a meal out of a handful of ingredients you might otherwise glance over.  Sustainable living has never been cooler and that includes NOT WASTING FOOD.  So here we are again for another rendition of MAKING SOMETHING OUTTA NOTHING.  A blog I created for Vegan Bowls where nothing is wasted in the kitchen and the recipes always come out tasty, nutritious and dare I say beautiful.

Fried rice has been a weekly dinner in my house and for good reason.  I am usually creating recipes daily for clients and what that means is I usually have bits and bobs of leftover veggies, protein that need to get used up by the end of the week. Insert fried rice, the Queen of the leftovers!  At first glance you may not think this came out of nothing and therein lies the magic of fried rice.  All it IS is leftovers and odds and ends so let’s get making some fried rice.  Don’t worry if you don’t have my ingredients, get creative and use what you have on hand.


Food Photographer and Recipe Developer based in Toronto, Canada. 

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Fried Rice

Teri-Ann Carty
Fried Rice never fails and this vegan Fried Rice is the best if you've got leftover rice from the night before or you're just craving a one dish wonder!
Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course


  • skillet or non-stick pan
  • stove



  • ½ block cooked tofu
  • 1 cup cooked brown or white rice
  • 2 tbsp olive oil
  • ½ tsp chili flakes
  • 2 cloves garlic (minced)
  • 2 green onion (chopped)
  • ½ cup cooked chickpeas
  • 1 carrot (julienned)
  • ½ red pepper (julienned)
  • 2 cups cremini mushroom (sliced)
  • ½ zucchini (chopped)
  • 2 handful spinach
  • 1 cup shaved purple cabbage
  • 1 cup kimchi
  • toasted or raw cashews
  • sesame seeds


  • 3 tbsp tamari
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 cloves garlic (minced)
  • 1-2 tsp sriracha
  • 1 tsp toasted sesame oil
  • 2-3 tbsp water



  • In a large nonstick pan or wok add olive oil, chili flakes, onion and garlic. Sauté until fragrant. Add in carrots and mushrooms and toss to combine.
  • Add in remaining veggies, tofu and chickpeas and give a good toss. Season with salt and pepper.
  • Finally add cooked rice and kimchi to the pan. Toss pan (or stir) several times to incorporate all the ingredients.
  • Pour sauce over mixture and stir to coat evenly.
  • Once done, transfer to bowls and serve with cashews, sesame seeds and a drizzle of sriracha.


  • Make sauce by adding all the ingredients to a small bowl.
  • Whisk to combine.
  • If the sauce is too thick add more water.
  • Set aside.
Keyword dairy free, fried rice, gluten free, plant based, quick, vegan

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