This Vegan Sesame Ginger Fried Rice is packed with flavor and bulked up with mushrooms and bok choy. A quick snack or side dish!
Rice is one of those simple sides that is super easy to bulk up and season to make a really delicious meal. And this fried rice is going to be your new go-to side dish. It is already loaded with veggies, but you could serve it up with some crispy bang bang tofu and have a full meal on your hands.
How to make Vegan Sesame Ginger Fried Rice
The first thing you will need is some day old rice. Using day old rice is ideal because it will keep the rice from sticking together when you add it to the pan with the sauce and veggies. If you don't have day old rice on hand, you can also cook up a fresh batch, lay it out on a baking sheet and pop it in the freezer for 10 minutes.
The sauce for this fried rice is a simple combo of soy sauce, hoisin sauce, sesame oil and chili garlic sauce. Whisk them together and set aside while you cook up the veggies.
Mushrooms are the first veggies to be cooked down. You don't want them to move around too much in the pan so they can brown a bit on the edges. Next, add in the garlic, ginger, green onions, bok choy and half of the sauce. Cook everything down for a couple of minutes.
Add in the rice and the rest of the sauce and toss it around until everything is heated through!
How to serve Vegan Sesame Ginger Fried Rice
The last step is to add some more green onion, cilantro and sesame seeds to the rice and now, you are ready to eat. It is a super quick recipe, especially if you have leftover rice in the fridge. Just a couple of minutes of chopping, a few more of cooking and you are ready to eat.
You could serve this alongside tempeh, tofu or even more veggies!
Need more recipe inspo? Check these out:
Vegan Sesame Ginger Fried Rice
Ingredients
- ¼ cup low sodium soy sauce or tamari
- 2 tablespoon hoisin sauce
- 2 tablespoon sesame oil
- 1-2 tablespoon chili garlic sauce
- 2 tablespoon olive oil
- 1.5 cups mushrooms roughly chopped
- salt & pepper to taste
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 3 green onions diced, whites & greens separated
- 4 baby bok choy bundles cut in bite-sized pieces
- 2 cups leftover cooked rice*
- cilantro chopped, optional
- sesame seeds optional
Instructions
- Combine the soy sauce, hoisin sauce, sesame oil and chili garlic sauce in a bowl and whisk to combine. Set aside.
- Heat the olive oil in a pan over medium heat. Add the mushrooms and a pinch of salt & pepper and toss to combine. Cook the mushrooms for 5 minutes, or until they start to brown on the edges.
- Add the garlic, ginger, whites of the green onions, bok choy and ½ of the sauce to the pan and stir to combine. Cook for 2-3 minutes, or until the bok choy starts to wilt. Add the rice and remaining sauce and stir until heated through.
- Right before serving, add cilantro, the remaining green onions and sesame seeds.
Video
Notes
Nutrition
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Mary M.
I also used Trader Joe’s frozen rice , and used two bags which was the perfect amount for the sauce. It was probably closer to 4 cups of rice. I subbed asparagus for the mushrooms and it was really good!
Sophie
Super easy and came out great! I used a bag of frozen brown rice from Trader Joe’s and it was too much sauce for the amount of rice so next time I’ll halve the amount of sauce. Thanks for the great recipe!
Lauren D
so easy and delicious! I ended up using only half of the sauce and I thought it was enough.
Rene
Great! So glad you liked it!
Tatjana
I added snow peas, water chestnuts and Sriracha. I also added some chicken for protein. It cooked super fast and was loaded with flavor!
Rene
Hi Tatjana - so glad you were able to add lots of extras to make it your own!
jacquie
looks delicious. could cauliflower rice be used?
Rene
I haven't tried it with cauliflower rice, but yes, it should definitely work!
Naomi
There was too much sauce compared to rice. It came out super salty and just didn’t have enough rice. It would turn out wonderful if I just added more rice.
Simone
I was super stocked to try this recipe because it looked super easy. I substituted coconut amino for the low sodium soy sauce and added bean sprouts.I agree with others too much sauce for the rice and the flavor profiles were just meh! Not what I expected tastes like it’s missing something! Also cilantro topper on this dish is not a good garish, flavors are all wrong.