Vegan Vegetable and Chicken Fried Rice

Transform your weeknight dinners with this Vibrant Vegan Vegetable and Chicken Fried Rice, a plant-based twist on the classic takeout favorite! This one-pan wonder combines tender plant-based chicken pieces, day-old jasmine rice, and a colorful medley of vegetables, including carrots, bell peppers, and peas, for a nourishing and flavorful meal. Infused with fragrant garlic, ginger, and a touch of sesame oil, this dish delivers layers of umami richness, enhanced further with gluten-free tamari or soy sauce. Ground turmeric adds a golden hue, while green onions provide a refreshing finish. Ready in just 30 minutes, this easy recipe is perfect for quick dinners, meal prep, or satisfying your fried rice cravings with a healthy, vegan-friendly twist.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup plant-based chicken pieces
• 1 cup carrots, diced
• 0.5 cup frozen peas
• 1 medium bell pepper, diced (any color)
• 4 stalks green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 3 tablespoons low-sodium soy sauce or tamari (for gluten-free)
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil (such as vegetable or avocado oil)
• 0.25 teaspoons ground turmeric (optional, for color)
• 0.25 teaspoons black pepper
• 0 salt, to taste

Directions

Step 1

Prepare all ingredients by cooking rice in advance (preferably letting it chill in the refrigerator for a few hours or overnight), dicing vegetables, and slicing green onions.

Step 2

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of neutral oil.

Step 3

Add the plant-based chicken pieces to the skillet and sauté for 3-4 minutes, stirring occasionally, until they are golden and heated through. Remove from the skillet and set aside.

Step 4

In the same skillet, add the minced garlic, grated ginger, and diced carrots. Stir-fry for 2-3 minutes, allowing the carrots to start softening.

Step 5

Add the diced bell pepper and frozen peas to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender but still vibrant.

Step 6

Push the vegetables to one side of the skillet and add 2 tablespoons of sesame oil to the empty side.

Step 7

Add the cold, cooked rice into the skillet, breaking up any clumps with your spatula. Stir the rice well to combine with the vegetables.

Step 8

Drizzle the soy sauce (or tamari for gluten-free) over the rice and vegetables. Sprinkle the optional ground turmeric for color and the black pepper for flavor. Mix everything thoroughly.

Step 9

Return the cooked plant-based chicken to the skillet and toss to combine with the rice and vegetables.

Step 10

Taste and adjust with salt if needed.

Step 11

Finish by topping with sliced green onions and serve hot.

Nutrition Facts

Serving size	(1446.7g)

Amount per serving	% Daily Value*
Calories	1975.8

Total Fat 70.9g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2949.7mg	0%
Total Carbohydrate 255.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 17.3g
Protein 78.4g	0%

Vitamin D 0IU	0%
Calcium 341.1mg	0%
Iron 15.4mg	0%
Potassium 1954.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 15.9%

Carbs: 51.8%