When it comes to weeknight dinners, nothing beats a comforting bowl of fried rice—especially one that’s loaded with colorful veggies, hearty grains, and plant-based protein. This brown rice vegan fried rice with edamame and corn is my personal go-to when I need something quick, satisfying, and nourishing. It’s inspired by classic takeout-style veggie fried rice, but with a healthy twist—brown rice instead of white, no eggs or animal products, and a medley of veggies that bring sweetness, crunch, and depth. Whether you’re looking for a vegan dinner that’s kid-friendly or meal-prep friendly, this might just be the best fried rice recipe you’ve tried.
This recipe also works perfectly if you’ve got leftover rice hanging around, and it’s flexible enough to suit all sorts of vegetarian rice recipes. With edamame offering plant-based protein, sweet corn adding pop and color, and optional crispy tofu for that chew, it’s a bowl full of flavor and texture. Let’s dive in.
Brown Rice Vegan Fried Rice with Edamame and Corn
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese, Japanese
Large nonstick skillet or wok A wok is ideal for achieving that classic stir-fried flavor, but any wide skillet with high sides will work just fine.
Cutting board and sharp knife For prepping your veggies and tofu.
Mixing bowls For tossing tofu and prepping other components.
Spatula or wooden spoon To stir everything without breaking the rice grains.
Rice cooker or pot (if you’re cooking rice from scratch) Optional if you already have leftover rice.
For the fried rice
- 2 tablespoons toasted sesame oil or any neutral oil
- 3 cups cooked and cooled brown rice preferably day-old for best texture
- 1 cup frozen shelled edamame thawed
- 1 cup sweet corn kernels fresh or frozen
- 1 small red bell pepper diced
- 1 medium carrot finely diced
- 3 green onions chopped (separate white and green parts)
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 3 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup optional, to balance flavors
- Pinch of red pepper flakes optional, for heat
Optional for added protein
- 1 block 14 oz firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 1 tablespoon oil for pan-frying tofu
- Additional splash of soy sauce to season tofu
Prepare the Tofu (if using)
If you’re adding tofu for a more filling meal, start by pressing it for about 10 minutes to remove excess water. Cut into bite-sized cubes, toss in cornstarch, and pan-fry in a bit of oil until crispy and golden on all sides. Sprinkle with a dash of soy sauce for flavor and set aside.
Prep the Veggies and Rice
Make sure all your vegetables are chopped and ready to go. If your rice is just cooked, spread it on a baking sheet to cool for a few minutes—it’s best to use cold rice for the right texture. This is why it’s a great option if you're looking for easy vegan fried rice ideas using leftovers.
Sauté the Aromatics
Heat sesame oil in your skillet or wok over medium-high heat. Add the white parts of the green onions, garlic, and ginger. Sauté for about 1-2 minutes, until fragrant.
Add the Veggies
Stir in carrots, bell pepper, edamame, and corn. Cook for 5–6 minutes until the vegetables are tender-crisp. Don’t overcook them—you want them to keep a bit of bite.
Add Rice and Sauce
Add the brown rice to the skillet and toss to combine with the veggies. Flatten it out a bit and let it sit untouched for 1–2 minutes so it gets a bit crispy. Then stir and repeat for another 2 minutes. This mimics the wok-seared texture you want in the best fried rice recipe.
Pour in soy sauce, rice vinegar, and maple syrup if using. Mix everything well so the rice is evenly coated. Add red pepper flakes if you want a bit of heat.
Combine Tofu and Garnish
If you’re using tofu, add it back to the pan now and toss to combine. Finish with the green parts of the green onions. Taste and adjust seasoning as needed.
Serve hot and enjoy!
Pairings
This healthy fried rice recipe is satisfying on its own but also plays well with other dishes:
- Crispy baked spring rolls: For a crunchy, savory side.
- Asian cucumber salad: Refreshing and light, with a bit of tang.
- Miso soup: A warm bowl of umami-rich soup makes this feel like a complete meal.
- Sriracha or chili garlic sauce: For those who love heat.
- A light green tea or sparkling water with lime: Perfect to balance the savory notes.
Want to go fusion? Serve this fried rice vegan style with avocado slices on top and a squeeze of lime for a Mexican-Asian twist.
FAQs
1. What type of rice is best for vegan fried rice?
Brown rice is great for its nutty flavor and fiber content. For the best texture, use rice that’s been cooked and chilled at least a few hours or overnight. This keeps it from becoming mushy. You can also use jasmine or basmati rice, but make sure it's dry before stir-frying.
2. Can I make this without tofu?
Absolutely. While tofu makes it one of the more satisfying tofu and rice recipes, you can leave it out or swap in tempeh, seitan, or even chopped mushrooms for a similar savory effect.
3. Is this dish freezer-friendly?
Yes. This dish freezes well. Just cool it completely, then portion it into containers or freezer bags. Reheat in a skillet or microwave with a splash of water or soy sauce to freshen it up.
4. Can I use other vegetables?
Yes, that’s the beauty of vegetarian fried rice. Add broccoli, snow peas, mushrooms, or spinach—whatever you have on hand. It’s one of those vegan rice dishes that thrives on flexibility.
5. Can I make this a 5-ingredient vegan fried rice recipe?
Sure! For a super minimal version, use brown rice, frozen edamame, corn, soy sauce, and sesame oil. That’s your 5-ingredient vegan fried rice recipe right there—simple, fast, and still flavorful.
