29+ Flavorful Vegetarian Fried Rice Recipes to Try Today

Fried rice is one of those dishes that’s not only quick and easy to make, but also incredibly versatile.

Whether you’re looking for a filling lunch, a quick dinner, or a side dish to complement your main course, vegetarian fried rice is an excellent choice.

Packed with a variety of fresh vegetables, savory seasonings, and often featuring plant-based proteins like tofu or tempeh, these dishes are both satisfying and full of flavor.

The beauty of vegetarian fried rice lies in its flexibility—you can use just about any veggie you have on hand to create a delicious, custom meal.

In this blog, we’ve curated 29+ vegetarian fried rice recipes that will elevate your cooking and bring a delightful twist to your dining table. From simple veggie-packed versions to more gourmet takes with exotic flavors, there’s something for everyone.

Whether you’re a seasoned home cook or a beginner, these recipes will make cooking vegetarian fried rice a breeze.

So, grab your wok, gather your ingredients, and let’s get frying!

29+ Flavorful Vegetarian Fried Rice Recipes to Try Today

Vegetarian fried rice is the perfect dish for those who want a quick, healthy, and satisfying meal.

With endless possibilities for customization, it’s a fantastic way to use up leftover rice and seasonal vegetables.

From hearty options with tofu and mushrooms to light and fresh takes with peas and asparagus, each of these 29+ vegetarian fried rice recipes brings something unique to the table.

Whether you’re looking to pack in protein, enjoy a fresh veggie medley, or try something new with bold seasonings, these recipes are sure to delight.

So, next time you’re in the mood for a flavorful and easy meal, don’t forget to give one of these vegetarian fried rice recipes a try.

Your taste buds will thank you!

Garden Vegetable Fried Rice

Fresh, vibrant, and packed with flavor, this Garden Vegetable Fried Rice is a celebration of seasonal produce. Perfect for weeknights or lazy weekend lunches, this dish makes the most of simple ingredients and turns them into a colorful and satisfying meal. It’s also a great way to use up leftover rice and stray veggies in your fridge.

Ingredients:

• 2 cups cooked and chilled jasmine or basmati rice
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 cup diced carrots
• 1/2 cup green peas (frozen or fresh)
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 2 green onions, sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1/2 teaspoon black pepper
• Optional: a pinch of chili flakes for heat

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add garlic and ginger; sauté for about 30 seconds until fragrant.
3. Add the carrots and cook for 2-3 minutes. Then stir in peas, bell pepper, and zucchini. Cook for another 3-4 minutes until vegetables are tender-crisp.
4. Add the cooked rice and break up any clumps. Stir-fry for 2-3 minutes, allowing the rice to get slightly crispy.
5. Pour in the soy sauce, sprinkle with black pepper and chili flakes (if using), and toss everything together.
6. Stir in the green onions, cook for 1 more minute, and remove from heat.

This Garden Vegetable Fried Rice is all about freshness, color, and texture. It’s adaptable to whatever veggies you have on hand, making it a go-to dish for reducing waste and increasing flavor. Enjoy it solo or serve it alongside tofu or a veggie stir-fry for a more complete meal.

Spicy Thai-Inspired Basil Fried Rice

Craving a bold and spicy vegetarian dish with a twist? This Spicy Thai-Inspired Basil Fried Rice brings together fragrant Thai basil, chili, and garlic to create a deeply satisfying and aromatic meal. It’s inspired by traditional Thai flavors, made easy and meat-free for any home cook to enjoy.

Ingredients:

• 2 cups cooked jasmine rice (preferably a day old)
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely minced
• 1 small red chili, thinly sliced (adjust to taste)
• 1/2 cup diced green beans
• 1/2 cup sliced mushrooms
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce or hoisin sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• Optional: lime wedges for serving

Instructions:

1. Heat the oil in a wok or large skillet over high heat. Add garlic and chili and stir-fry for 30 seconds.
2. Add the green beans, mushrooms, and bell pepper. Cook for 3-4 minutes until just tender.
3. Add the cooked rice and toss to combine. Cook for another 2 minutes, allowing the rice to heat through.
4. Stir in soy sauce, vegetarian oyster sauce, and sugar. Mix well.
5. Just before serving, toss in the Thai basil and stir-fry for 30 seconds until wilted.
6. Serve hot with lime wedges on the side for an added zing.

This Spicy Thai-Inspired Basil Fried Rice delivers a fiery kick and rich, herbaceous flavor in every bite. Thai basil brings a unique peppery sweetness that complements the heat of the chili and the savoriness of the sauces. It’s quick, comforting, and incredibly satisfying.

Tofu & Broccoli Brown Fried Rice

Hearty and wholesome, this Tofu & Broccoli Brown Fried Rice is a nourishing vegetarian twist on the classic takeout favorite. With protein-rich tofu, nutty brown rice, and crunchy broccoli, it’s a meal that hits all the marks for nutrition and taste. Ideal for meal prep or a healthy dinner fix!

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon olive oil or sesame oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• Salt and pepper to taste
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup chopped red onion
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds (optional)

Instructions:

1. Toss tofu cubes in cornstarch, salt, and pepper. In a skillet, heat oil and cook tofu until golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add more oil if needed and sauté onion, broccoli, and carrots until tender, about 4-5 minutes.
3. Add the rice and stir-fry for 2-3 minutes, breaking up any clumps.
4. Return the tofu to the skillet and stir in soy sauce and rice vinegar.
5. Mix well and heat through. Sprinkle with sesame seeds before serving.

This Tofu & Broccoli Brown Fried Rice is perfect for when you want something filling, flavorful, and full of goodness. The crispy tofu adds substance and protein, while the brown rice offers a satisfying texture. It’s a healthy and tasty alternative to greasy takeout, made fresh in your own kitchen.

Let me know if you’d like a printable format or recipe cards for these!

Pineapple Cashew Fried Rice

A little sweet, a little savory, and a whole lot of delicious, this Pineapple Cashew Fried Rice brings tropical flair to your dinner table. With juicy pineapple chunks, toasted cashews, and a light soy glaze, this vibrant dish is both fun and satisfying. It’s perfect as a main or an exciting side for any Asian-inspired meal.

Ingredients:

• 2 cups cooked jasmine or long-grain rice (cooled)
• 1 tablespoon coconut or vegetable oil
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1 cup fresh or canned pineapple chunks
• 1/2 red bell pepper, diced
• 1/2 cup frozen peas
• 1/3 cup roasted cashews
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/4 teaspoon curry powder (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a skillet or wok over medium heat. Add garlic and onion and sauté until softened, about 2 minutes.
2. Stir in bell pepper and peas. Cook for another 2–3 minutes.
3. Add the pineapple and cook until slightly caramelized.
4. Stir in the rice, breaking up any clumps. Add soy sauce, lime juice, and curry powder (if using).
5. Toss in the cashews and cook for 2 more minutes until everything is heated through.
6. Garnish with fresh cilantro and serve warm.

This Pineapple Cashew Fried Rice is a delightful mix of textures and flavors—from the crunch of cashews to the sweet burst of pineapple. It’s colorful, quick, and guaranteed to become a new favorite whether you’re feeding family or entertaining guests.

Kimchi Fried Rice with Egg

Bold and funky in the best way, this Kimchi Fried Rice with Egg is packed with flavor thanks to fermented kimchi, savory garlic, and a perfectly runny fried egg on top. It’s an easy Korean-inspired meal that’s vegetarian-friendly, filling, and great for spice lovers.

Ingredients:

• 2 cups cooked short- or medium-grain rice (cold)
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 cup chopped vegetarian kimchi (check label for fish sauce)
• 1 tablespoon kimchi juice (optional)
• 1 tablespoon soy sauce
• 1/2 cup shredded carrots
• 1 green onion, chopped
• 2 eggs
• 1 teaspoon vegetable oil (for frying eggs)
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a skillet. Sauté garlic for 30 seconds, then add kimchi and cook for 2–3 minutes until fragrant.
2. Add carrots and cook for another minute. Stir in the rice, soy sauce, and kimchi juice if using. Cook, stirring frequently, for about 4 minutes.
3. Mix in green onions and remove from heat.
4. In a separate pan, heat vegetable oil and fry eggs to your preferred doneness (sunny-side up recommended).
5. Plate the fried rice, top with the egg, and sprinkle with sesame seeds.

Spicy, tangy, and umami-rich, this Kimchi Fried Rice with Egg is comfort food with a kick. The runny egg yolk adds a silky texture that pairs beautifully with the flavorful rice. It’s a quick and satisfying dish you’ll crave over and over.

Mushroom & Spinach Garlic Fried Rice

For a rich, earthy vegetarian meal that feels hearty yet wholesome, this Mushroom & Spinach Garlic Fried Rice is the perfect choice. Packed with umami from sautéed mushrooms and enhanced with garlicky goodness, this dish brings deep flavor and a comforting warmth to your plate.

Ingredients:

• 2 cups cooked rice (any variety, preferably day-old)
• 1 tablespoon olive oil or sesame oil
• 3 cloves garlic, minced
• 1/2 red onion, diced
• 1 1/2 cups mushrooms (cremini, button, or shiitake), sliced
• 2 cups baby spinach
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1 teaspoon lemon juice or rice vinegar
• Optional: grated parmesan or vegan cheese

Instructions:

1. Heat oil in a skillet over medium heat. Add garlic and onion, sauté for 1-2 minutes.
2. Add mushrooms and cook until browned and softened, about 5 minutes.
3. Stir in spinach and cook until wilted.
4. Add rice and mix thoroughly. Season with soy sauce, black pepper, and lemon juice. Cook for 2-3 minutes.
5. Optional: top with a sprinkle of cheese for extra flavor. Serve hot.

This Mushroom & Spinach Garlic Fried Rice is comfort food done clean. It’s earthy, filling, and deeply flavorful while staying light and nutritious. Serve it as a main or a savory side—either way, it’s bound to impress.

Let me know if you want a roundup-style intro and conclusion to go with these six, or if you’d like even more creative variations!

Avocado & Black Bean Fried Rice

This Avocado & Black Bean Fried Rice combines creamy avocado with hearty black beans, creating a satisfying dish that is both rich and fresh. Packed with protein, healthy fats, and tons of flavor, it’s perfect for anyone craving a veggie-filled meal that’s quick and easy. The addition of lime and cilantro provides a zesty and fresh finish, making this a well-rounded, hearty dish.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 ripe avocado, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder (optional)
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing for about 2 minutes until softened.
2. Stir in the black beans and cook for an additional 3-4 minutes until heated through.
3. Add the rice, soy sauce, cumin, and chili powder. Stir-fry for about 4-5 minutes, allowing the rice to get slightly crispy on the edges.
4. Gently fold in the diced avocado, lime juice, and cilantro. Cook for another 1-2 minutes.
5. Season with salt and pepper to taste before serving.

This Avocado & Black Bean Fried Rice is a healthy yet indulgent dish that’s easy to make and packed with nutrition. The creamy avocado contrasts beautifully with the warmth of the rice and the subtle heat from the spices. It’s the perfect weeknight meal for a filling, flavorful vegetarian option.

Sweet Potato and Kale Fried Rice

Filled with the rich flavors of roasted sweet potato and kale, this Sweet Potato and Kale Fried Rice offers a balance of sweetness, earthiness, and texture. It’s an ideal option for those looking for a comforting vegetarian fried rice dish that is hearty and nutritious. The combination of vegetables and spices makes this dish a great comfort food while being full of wholesome ingredients.

Ingredients:

• 2 cups cooked white or brown rice (cooled)
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 2 garlic cloves, minced
• 1/2 onion, diced
• 1 cup kale, chopped
• 1/2 teaspoon smoked paprika
• 2 tablespoons soy sauce
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional for cheesy flavor)
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with a little olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, until tender.
2. While the sweet potato is roasting, heat olive oil in a large skillet over medium heat. Add garlic and onion, sautéing for 2-3 minutes.
3. Stir in the kale and cook for another 2-3 minutes until wilted.
4. Add the cooked rice to the skillet, followed by smoked paprika, soy sauce, and the roasted sweet potato. Stir everything together and cook for another 4-5 minutes until heated through.
5. If using, sprinkle with nutritional yeast for a cheesy flavor and garnish with chopped parsley.

This Sweet Potato and Kale Fried Rice is a warm, hearty dish that combines savory and sweet flavors, perfect for a cozy meal. The roasted sweet potato gives it a slight sweetness, which pairs beautifully with the savory soy sauce and earthy kale. It’s the kind of comfort food that also happens to be nutritious and filling.

Coconut Curry Fried Rice

For something a bit different, try this Coconut Curry Fried Rice that brings the rich, creamy flavor of coconut milk and the warm, fragrant spices of curry to the classic fried rice. This dish is full of flavor, and the curry powder brings a vibrant color to the rice. It’s perfect for anyone craving a vegetarian dish that’s both aromatic and satisfying.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 cup coconut milk (full-fat for richness)
• 1/2 cup frozen peas
• 1/2 red bell pepper, diced
• 1/2 cup carrots, julienned
• 1 tablespoon soy sauce
• 1/2 teaspoon turmeric (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion and garlic and sauté for about 2 minutes, until softened.
2. Stir in curry powder and turmeric, cooking for another minute until fragrant.
3. Add the coconut milk, peas, bell pepper, and carrots. Let simmer for 3-4 minutes until the vegetables are tender.
4. Stir in the rice and soy sauce. Cook for another 5-7 minutes, stirring frequently, until the rice is heated through and well coated with the curry sauce.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Coconut Curry Fried Rice is an aromatic, flavorful dish that offers a delightful twist on the classic. The creamy coconut milk and warm curry flavors blend together perfectly with the rice, creating a satisfying vegetarian dish that’s perfect for those who enjoy bold, exotic flavors. It’s a comforting meal that’s full of spices and depth.

Let me know if you’d like even more variations or need them in a different format!

Zucchini & Bell Pepper Fried Rice

This Zucchini & Bell Pepper Fried Rice is a fresh and light take on the classic, featuring crisp vegetables and a hint of soy sauce for flavor. It’s perfect for those who want a quick and healthy meal that’s colorful and packed with nutrients. The sautéed zucchini and bell peppers provide a satisfying crunch, while the rice serves as a perfect base for the flavorful stir-fry.

Ingredients:

• 2 cups cooked brown or white rice (cooled)
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil or parsley (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and onion, sautéing for 1-2 minutes until fragrant.
2. Stir in the diced zucchini and bell peppers, cooking for about 4-5 minutes until they begin to soften and get lightly browned.
3. Add the rice, soy sauce, sesame oil, and black pepper. Stir well to combine and cook for another 5-6 minutes, allowing the rice to absorb the flavors and get slightly crispy on the bottom.
4. Garnish with fresh basil or parsley before serving.

This Zucchini & Bell Pepper Fried Rice is light yet satisfying, perfect for a quick weeknight dinner. The vegetables add freshness and crunch, while the rice provides a hearty base. It’s a great option for anyone seeking a healthy, veggie-packed fried rice that doesn’t compromise on flavor.

Spicy Tofu & Vegetable Fried Rice

For those who enjoy a little heat, this Spicy Tofu & Vegetable Fried Rice brings the right amount of spice and protein-packed tofu. With a combination of stir-fried vegetables and crispy tofu, this dish is a fulfilling, flavor-packed meal that’s sure to satisfy. The sriracha and soy sauce provide a perfect spicy kick, making this a bold vegetarian option.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon vegetable oil
• 1/2 block firm tofu, pressed and cubed
• 1/2 onion, diced
• 1 carrot, julienned
• 1/2 cup frozen peas
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (or more for heat)
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• Green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add the cubed tofu and cook until golden brown and crispy, about 5-6 minutes. Remove tofu from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic for 1-2 minutes, then add the carrots, peas, and red bell pepper. Stir-fry for another 3-4 minutes.
3. Add the rice to the skillet, followed by soy sauce, sriracha, rice vinegar, and sesame oil. Stir well to coat the rice with the sauce and cook for another 5-7 minutes.
4. Add the crispy tofu back to the pan and toss everything together. Cook for 1 more minute, then garnish with green onions.

This Spicy Tofu & Vegetable Fried Rice is perfect for those who enjoy a fiery, flavorful meal. The crispy tofu adds great texture, while the combination of soy sauce, sriracha, and rice vinegar gives it the right balance of savory and spicy. It’s an easy, protein-packed dish that is sure to satisfy your taste buds.

Roasted Cauliflower & Chickpea Fried Rice

A wonderful combination of roasted cauliflower and chickpeas makes this Roasted Cauliflower & Chickpea Fried Rice hearty and full of flavor. The roasted cauliflower adds a depth of flavor, and the chickpeas bring protein, making this dish filling and nutritious. The turmeric and cumin give the rice a warm, earthy flavor, making this a comforting meal with a Middle Eastern twist.

Ingredients:

• 2 cups cooked basmati rice (cooled)
• 1 tablespoon olive oil
• 1 small head of cauliflower, broken into florets
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, turmeric, coriander, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
2. While the cauliflower roasts, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Stir in the cooked chickpeas and cook for 3-4 minutes, allowing them to get slightly crispy.
4. Add the cooked rice, soy sauce, and roasted cauliflower to the skillet. Stir everything together and cook for another 5-7 minutes until heated through.
5. Drizzle with lemon juice and garnish with fresh parsley.

This Roasted Cauliflower & Chickpea Fried Rice is a hearty and satisfying vegetarian dish that is both healthy and flavorful. The roasted cauliflower brings a deep, caramelized flavor to the rice, while the chickpeas add protein and texture. It’s a wonderfully aromatic dish that can be served as a main or side, perfect for a wholesome meal.

I hope these additional recipes give you some fresh ideas! Let me know if you’d like even more variations or need help with anything else.

Lemon & Asparagus Fried Rice

This Lemon & Asparagus Fried Rice is light and refreshing, with a zesty lemon twist that pairs perfectly with the crispness of asparagus. The combination of lemon juice and zest gives the rice a bright, citrusy flavor that elevates the dish, while asparagus adds texture and a fresh, green bite. It’s a great option for spring and summer meals when you’re craving something healthy and vibrant.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 tablespoon soy sauce
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the chopped asparagus and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
3. Stir in the cooked rice, soy sauce, lemon juice, and lemon zest. Cook for an additional 5-6 minutes, allowing the rice to absorb the flavors.
4. Season with black pepper to taste. Garnish with fresh parsley and serve with lemon wedges for a burst of extra flavor.

The Lemon & Asparagus Fried Rice is a light, refreshing take on the traditional fried rice. The fresh, zesty lemon flavor brightens up the dish, while the asparagus adds a satisfying crunch. This is the perfect meal for when you want something fresh and vibrant, yet simple to prepare.

Eggplant & Tomato Fried Rice

This Eggplant & Tomato Fried Rice is a savory dish that features tender eggplant and juicy tomatoes, creating a deeply flavorful base for the rice. The umami of the eggplant and the freshness of the tomatoes pair beautifully with the rice, making this fried rice dish both satisfying and comforting. A sprinkle of fresh basil adds an herbaceous touch to the dish.

Ingredients:

• 2 cups cooked white or brown rice (cooled)
• 1 tablespoon olive oil
• 1 medium eggplant, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 tablespoons soy sauce
• 1/4 teaspoon dried oregano
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the eggplant and sauté for 5-6 minutes until it becomes tender and starts to brown.
2. Add the onion and garlic and cook for another 2-3 minutes until softened.
3. Stir in the diced tomatoes, soy sauce, and dried oregano. Cook for an additional 3-4 minutes, allowing the tomatoes to soften and release their juices.
4. Add the rice to the skillet and stir everything together. Cook for 5-6 minutes until the rice is heated through.
5. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

This Eggplant & Tomato Fried Rice is a hearty and flavorful vegetarian dish, perfect for anyone craving something savory and satisfying. The eggplant absorbs all the delicious flavors, while the juicy tomatoes bring a burst of freshness. It’s a comforting and healthy dish that works well as a main or side.

Pineapple & Cashew Fried Rice

For a sweet and savory twist, this Pineapple & Cashew Fried Rice blends tropical pineapple with crunchy cashews to create a delightful contrast of textures and flavors. The sweetness of the pineapple pairs beautifully with the nutty cashews, while the soy sauce adds a savory depth. This fried rice is the perfect balance of sweet, salty, and crunchy in every bite.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon vegetable oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup fresh pineapple, diced
• 1/4 cup cashews, toasted
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground ginger
• Green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
2. Stir in the diced pineapple and cook for an additional 3-4 minutes until it begins to caramelize.
3. Add the rice, soy sauce, rice vinegar, and ground ginger. Stir well to combine, and cook for 5-6 minutes, allowing the rice to absorb the flavors.
4. Toss in the toasted cashews and stir to combine.
5. Garnish with sliced green onions before serving.

This Pineapple & Cashew Fried Rice is a fun and vibrant dish that offers a sweet and savory combination of flavors. The pineapple provides a tropical touch, while the cashews give the dish a delightful crunch. It’s a unique vegetarian fried rice recipe that’s perfect for anyone who loves bold, contrasting flavors.

These three fried rice recipes offer a variety of flavors and ingredients, from fresh vegetables to tropical fruits and nuts, giving you plenty of options for any occasion. Let me know if you’d like more recipes or any other assistance!

Sweet Potato & Black Bean Fried Rice

This Sweet Potato & Black Bean Fried Rice brings together hearty, roasted sweet potatoes and protein-packed black beans, creating a satisfying and nutritious dish. The sweet potatoes add a comforting sweetness, while the black beans provide a boost of protein, making this fried rice a well-rounded meal. The combination of spices and a hint of lime makes it vibrant and full of flavor.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 cup cooked black beans (or canned, drained and rinsed)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon soy sauce
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with a bit of olive oil, salt, and pepper, and roast in the oven for 20-25 minutes, until tender and lightly caramelized.
2. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the cooked rice, roasted sweet potatoes, black beans, cumin, paprika, and soy sauce. Stir everything together and cook for 5-6 minutes, letting the rice absorb the spices and flavors.
4. Squeeze fresh lime juice over the fried rice and garnish with cilantro.

The Sweet Potato & Black Bean Fried Rice is a wonderfully filling and flavorful dish that combines the sweetness of roasted sweet potatoes with the earthy richness of black beans. It’s an excellent option for a vegetarian dinner that’s hearty, nutritious, and full of comforting flavors.

Spinach & Mushroom Fried Rice

This Spinach & Mushroom Fried Rice combines earthy mushrooms and nutrient-rich spinach for a hearty and satisfying meal. The mushrooms add a savory umami flavor, while the spinach brings in a healthy green boost. The soy sauce and garlic create a deep, savory base, and the dish is further enhanced by a dash of sesame oil for richness.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon sesame oil
• 1/2 cup sliced mushrooms (button or cremini)
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the mushrooms and sauté for 4-5 minutes until they soften and release their moisture.
2. Add the diced onion and garlic, cooking for another 2-3 minutes until softened and fragrant.
3. Stir in the chopped spinach and cook for 1-2 minutes, until wilted.
4. Add the cooked rice, soy sauce, and black pepper. Stir well to combine and cook for another 4-5 minutes, allowing the rice to absorb the flavors and get slightly crispy on the edges.
5. Garnish with chopped green onions and serve hot.

This Spinach & Mushroom Fried Rice is a simple yet delicious dish that highlights the earthy flavors of mushrooms and the healthy richness of spinach. The soy sauce and sesame oil bring depth, making it a savory and satisfying vegetarian option perfect for any meal.

Avocado & Corn Fried Rice

The Avocado & Corn Fried Rice offers a creamy, satisfying twist on traditional fried rice. The buttery texture of the avocado pairs perfectly with the sweetness of corn, while the soy sauce provides a savory depth. This fried rice is light yet filling, with fresh ingredients that make it feel like a comforting yet refreshing dish.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon vegetable oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup corn kernels (fresh or frozen)
• 1 ripe avocado, diced
• 2 tablespoons soy sauce
• 1/2 teaspoon lime juice
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Stir in the corn kernels and cook for another 3-4 minutes until heated through and slightly caramelized.
3. Add the cooked rice, soy sauce, and lime juice. Stir everything together and cook for 4-5 minutes, allowing the rice to absorb the flavors.
4. Gently fold in the diced avocado, making sure not to mash it too much. Season with salt and pepper to taste.
5. Garnish with fresh cilantro or green onions before serving.

The Avocado & Corn Fried Rice is a light, creamy, and fresh take on fried rice. The smooth avocado adds richness, while the sweet corn brings a burst of flavor and texture. It’s a unique vegetarian dish that’s both comforting and refreshing, perfect for a quick and satisfying meal.

These three recipes offer more delicious, nutritious, and easy-to-make options for vegetarian fried rice. Whether you prefer hearty sweet potatoes or creamy avocado, these dishes will keep your meals exciting and flavorful! Let me know if you’d like more recipes or need assistance with anything else.

Coconut Curry Fried Rice

This Coconut Curry Fried Rice takes fried rice to the next level by infusing it with the rich and creamy flavor of coconut milk and the aromatic spices of curry. The coconut milk adds a silky texture to the rice, while the curry powder brings warmth and depth. This is a flavorful, hearty dish that’s perfect for those who enjoy a bit of spice and a creamy texture in their meals.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1/2 cup coconut milk
• 1/2 cup frozen peas
• 1/2 cup chopped carrots
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until softened.
2. Stir in the curry powder and cook for another 1-2 minutes until fragrant.
3. Add the coconut milk, peas, and carrots. Let it simmer for 3-4 minutes until the vegetables are tender.
4. Stir in the cooked rice and soy sauce, mixing everything thoroughly. Cook for an additional 5 minutes until the rice is heated through and absorbs the curry flavors.
5. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

The Coconut Curry Fried Rice is a vibrant and flavorful dish that will appeal to anyone who loves creamy, aromatic flavors. The combination of coconut milk and curry powder makes this fried rice rich, savory, and comforting—perfect for a filling vegetarian meal.

Broccoli & Cashew Fried Rice

This Broccoli & Cashew Fried Rice is a great combination of crunchy vegetables and nuts. The broccoli adds a fresh, green element to the dish, while the cashews bring a delightful crunch and a nutty flavor that complements the savory rice. This dish is both filling and satisfying, with a touch of soy sauce and sesame oil that ties everything together.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon sesame oil
• 1/2 cup cashews, toasted
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup broccoli florets, chopped
• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the chopped broccoli and cook for 3-4 minutes, stirring occasionally, until the broccoli is tender yet still bright green.
3. Stir in the cooked rice, soy sauce, rice vinegar, and crushed red pepper flakes. Cook for 5-6 minutes, allowing the rice to absorb the flavors and get slightly crispy at the bottom.
4. Add the toasted cashews and mix everything together.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

The Broccoli & Cashew Fried Rice is a crunchy, savory, and satisfying dish that brings together fresh vegetables and toasted nuts. The combination of broccoli and cashews adds a perfect balance of flavor and texture, making it a wholesome vegetarian fried rice option that’s full of nutrients.

Pea & Carrot Fried Rice

The Pea & Carrot Fried Rice is a simple, classic dish that’s full of vibrant color and flavor. The sweetness of the peas and carrots contrasts perfectly with the savory soy sauce, and the dish comes together quickly for a tasty weeknight meal. This fried rice is light but satisfying, with a perfect balance of sweetness from the vegetables and saltiness from the soy sauce.

Ingredients:

• 2 cups cooked white rice (cooled)
• 1 tablespoon vegetable oil
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
2. Stir in the peas and carrots, cooking for 3-4 minutes until the vegetables are tender and bright.
3. Add the cooked rice, soy sauce, and sesame oil. Stir everything together and cook for 4-5 minutes, allowing the rice to get slightly crispy and absorb the flavors.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Pea & Carrot Fried Rice is a light, flavorful dish that’s as colorful as it is tasty. The sweetness of the peas and carrots pairs beautifully with the savory soy sauce, making this a simple yet satisfying vegetarian fried rice recipe perfect for any meal.

These three vegetarian fried rice recipes showcase different textures and flavors, from creamy coconut curry to crunchy cashews and vibrant peas and carrots. Each recipe is a wonderful way to enjoy fresh vegetables and bold flavors in a comforting dish. Let me know if you’d like more variations or any other assistance!

Tofu & Bell Pepper Fried Rice

This Tofu & Bell Pepper Fried Rice is packed with protein-rich tofu and colorful bell peppers, making it a nutritious and flavorful meal. The crispy tofu provides a satisfying texture, while the bell peppers offer a sweet crunch. The dish is seasoned with soy sauce and a hint of sesame oil, making it a well-balanced and vibrant vegetarian option.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon vegetable oil
• 1/2 block firm tofu, pressed and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• Salt to taste
• Green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-6 minutes until golden and crispy on all sides. Remove tofu from the skillet and set aside.
2. In the same skillet, add the onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the diced bell peppers and cook for another 3-4 minutes until softened but still crunchy.
4. Stir in the cooked rice, soy sauce, sesame oil, and black pepper. Add the crispy tofu back into the pan and mix everything together.
5. Season with salt to taste and garnish with chopped green onions before serving.

The Tofu & Bell Pepper Fried Rice is a colorful and satisfying dish that brings together crispy tofu and sweet bell peppers. With its protein-packed tofu and savory seasonings, this fried rice is a healthy and flavorful vegetarian option that’s perfect for any meal.

Zucchini & Tomato Fried Rice

This Zucchini & Tomato Fried Rice is a fresh and light dish that showcases the natural sweetness of zucchini and tomatoes. The sautéed vegetables pair beautifully with the savory soy sauce, creating a harmonious balance of flavors. The dish is simple to prepare but full of freshness, making it an ideal choice for a quick and healthy vegetarian meal.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the diced zucchini and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender.
3. Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
4. Add the cooked rice, soy sauce, and Italian seasoning, stirring to combine. Let the rice cook for 5-6 minutes, allowing it to absorb the flavors and get slightly crispy.
5. Season with salt and pepper to taste and garnish with fresh basil leaves before serving.

The Zucchini & Tomato Fried Rice is a light yet flavorful dish that’s perfect for a summer meal or anytime you want something fresh and satisfying. The natural sweetness of the zucchini and tomatoes makes this fried rice a wholesome and vibrant vegetarian dish.

Eggplant & Bell Pepper Fried Rice

This Eggplant & Bell Pepper Fried Rice is a flavorful combination of tender eggplant and sweet bell peppers, enhanced with soy sauce and a dash of chili flakes for a subtle kick. The eggplant absorbs the savory seasonings, while the bell peppers add a touch of sweetness. This fried rice is a savory and satisfying vegetarian meal that’s perfect for any time of the day.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon vegetable oil
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the diced eggplant and cook for 5-6 minutes, stirring occasionally, until the eggplant becomes tender and golden.
2. Add the onion, garlic, and bell pepper to the skillet and sauté for another 3-4 minutes until the vegetables are softened.
3. Stir in the cooked rice, soy sauce, rice vinegar, and chili flakes (if using). Cook for another 5 minutes, stirring frequently, allowing the rice to absorb the flavors.
4. Season with salt and pepper to taste and garnish with fresh parsley or cilantro before serving.

The Eggplant & Bell Pepper Fried Rice is a savory and satisfying dish with the rich texture of eggplant and the sweet crunch of bell peppers. The subtle spice from the chili flakes adds an extra layer of flavor, making this vegetarian fried rice a perfect meal for any occasion.

These three new recipes add variety to your vegetarian fried rice repertoire, offering exciting combinations of vegetables and flavors. From the savory eggplant to the light zucchini, each dish brings a unique twist, ensuring you can enjoy different textures and tastes in every bite. Let me know if you’d like more recipes or additional ideas!

Spinach & Mushroom Fried Rice

This Spinach & Mushroom Fried Rice is a hearty, earthy dish that combines the rich umami flavor of mushrooms with the fresh, vibrant taste of spinach. The mushrooms add depth and savoriness, while the spinach wilts perfectly into the rice, creating a delicious and nutritious meal. Perfect for a light yet filling vegetarian dinner, this fried rice is a great way to enjoy your greens!

Ingredients:

• 2 cups cooked brown rice (cooled)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 2 tablespoons soy sauce
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden brown.
3. Stir in the chopped spinach and cook until wilted, about 2 minutes.
4. Add the cooked rice, soy sauce, and balsamic vinegar, stirring to combine. Cook for another 4-5 minutes, allowing the rice to heat through and absorb the flavors.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Spinach & Mushroom Fried Rice is a nutritious and comforting dish, perfect for vegetarians who love earthy, savory flavors. The combination of tender mushrooms and wilted spinach adds a depth of flavor that makes this fried rice both satisfying and wholesome.

Sweet Potato & Kale Fried Rice

This Sweet Potato & Kale Fried Rice is a nutrient-packed dish that combines the sweetness of roasted sweet potatoes with the earthy bitterness of kale. The sweet potatoes provide a natural sweetness that balances the richness of the rice, while the kale adds a burst of green goodness. With a dash of soy sauce and a sprinkle of sesame seeds, this fried rice makes a hearty and healthy meal.

Ingredients:

• 2 cups cooked white rice (cooled)
• 1 tablespoon olive oil
• 1 small sweet potato, peeled and diced
• 2 cups kale, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the chopped kale and cook for 3-4 minutes until it wilts and becomes tender.
4. Stir in the cooked rice and roasted sweet potato, soy sauce, and sesame seeds. Cook for 5-6 minutes, stirring occasionally, until everything is heated through and well combined.
5. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

The Sweet Potato & Kale Fried Rice is a wholesome, comforting dish that brings together the sweetness of roasted sweet potatoes and the rich, earthy flavor of kale. Packed with nutrients and full of flavor, this fried rice makes a satisfying vegetarian meal that’s both healthy and delicious.

Asparagus & Pea Fried Rice

This Asparagus & Pea Fried Rice is a light and fresh dish, perfect for spring or summer. The asparagus adds a subtle crunch, while the peas bring a sweet pop of flavor. With a simple combination of soy sauce and sesame oil, this fried rice is aromatic and vibrant. It’s a perfect dish for those looking to enjoy fresh, seasonal vegetables in a savory fried rice.

Ingredients:

• 2 cups cooked jasmine rice (cooled)
• 1 tablespoon sesame oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 bunch asparagus, trimmed and cut into small pieces
• 1/2 cup frozen peas
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the chopped asparagus and cook for 4-5 minutes until tender but still slightly crisp.
3. Stir in the peas and cook for another 2 minutes.
4. Add the cooked rice, soy sauce, and rice vinegar, stirring to combine. Cook for another 5-6 minutes, allowing the rice to heat through and absorb the flavors.
5. Season with salt and pepper to taste and garnish with fresh lemon zest before serving.

The Asparagus & Pea Fried Rice is a light and refreshing dish that highlights the freshness of seasonal vegetables. The combination of tender asparagus and sweet peas gives this fried rice a vibrant, satisfying flavor, making it an ideal choice for a healthy vegetarian meal.

These three additional recipes bring even more variety to your vegetarian fried rice collection. From the earthy flavors of spinach and mushrooms to the sweetness of roasted sweet potatoes and peas, each dish offers a unique combination of vegetables and flavors. I hope you enjoy experimenting with these recipes! Let me know if you’d like any more ideas or modifications!