Vegan Vegetable and Shrimp Fried Rice

Elevate your weeknight dinner game with this vibrant and satisfying Vegan Vegetable and Shrimp Fried Rice! Packed with colorful vegetables like diced carrots, red bell peppers, and peas, this plant-based twist on a takeout classic features savory and protein-rich vegan shrimp. Fragrant garlic and ginger infuse the dish with bold, aromatic flavors, while a drizzle of soy sauce and toasted sesame oil ties everything together. Using day-old jasmine rice ensures that every grain is perfectly coated and stir-fried to fluffy perfection. The optional turmeric adds a golden hue for an extra visual pop, while sliced green onions provide the perfect fresh garnish. Ready in just 30 minutes, this wholesome, gluten-free-friendly recipe is ideal for busy weeknights or meal prep. Serve hot and enjoy a taste of vegan comfort food at its best!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups day-old cooked jasmine rice
• 1.5 cups vegan shrimp
• 1 large carrot, diced
• 1 medium red bell pepper, diced
• 1 cup frozen peas
• 4 stalks green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1.5 tablespoons toasted sesame oil
• 2 tablespoons neutral oil (e.g., vegetable oil or avocado oil)
• 0.5 teaspoon turmeric powder (optional, for color)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Prepare all vegetables: dice the carrot and red bell pepper, slice the green onions, mince the garlic and ginger.

Step 2

Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.

Step 3

Add the vegan shrimp to the skillet, and cook for 2-3 minutes on each side until lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of neutral oil. Toss in the diced carrot, red bell pepper, and frozen peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 5

Push the vegetables to one side of the skillet and add the minced garlic, ginger, and optional turmeric powder. Stir-fry the aromatics for about 1 minute until fragrant, then mix them back into the vegetables.

Step 6

Crumble the day-old rice into the skillet, ensuring there are no large clumps. Stir everything together to combine.

Step 7

Pour the soy sauce and toasted sesame oil over the rice mixture. Stir well to evenly coat the rice and vegetables in the sauce.

Step 8

Add the cooked vegan shrimp back to the skillet and mix everything together. Cook for another 2-3 minutes, stirring occasionally, to warm the vegan shrimp and allow the flavors to meld.

Step 9

Taste and adjust seasoning with salt and black pepper if needed.

Step 10

Garnish with sliced green onions before serving. Serve hot and enjoy your vegan vegetable and shrimp fried rice!

Nutrition Facts

Serving size	(1687.9g)

Amount per serving	% Daily Value*
Calories	2183.7

Total Fat 60.5g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5688.6mg	0%
Total Carbohydrate 359.8g	0%
Dietary Fiber 25.4g	0%
Total Sugars 18.8g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 319.0mg	0%
Iron 8.8mg	0%
Potassium 1887.8mg	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: 25.1%

Protein: 8.6%

Carbs: 66.3%