Brown Rice Vegan Fried Rice with Edamame and Corn
Equipment
- 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.
Ingredients
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
Instructions
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!