This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
If you’re skeptical about how baking vegan fried rice on a sheet pan can produce the best fried rice ever, just scroll down to the comments and take a peek at what my readers have to say!
This recipe came to me from a now-retired food blogger friend and it’s become one of my favourite easy weeknight dinners. Sheet pan fried rice really is the answer to your prayers. It’s all mixed on the sheet pan, the cleanup is a breeze, and the ingredients are flexible.
(For another non-traditional take on vegan fried rice, try my cauliflower fried rice!)
Why You’ll Love This Sheet Pan Vegan Fried Rice Recipe
- No-fail, PERFECT texture. You know how sometimes you make fried rice at home and it ends up oily and soggy? That doesn’t happen when you bake fried rice in the oven! It turns out absolutely divine, with crispy edges, nice browning, and a chewy texture.
- Quick and easy. Although this rice does take some time to bake—you have to cook it at a low-ish temperature to achieve that perfect texture—it only requires 10 minutes of prep time, which is just a matter of tossing everything together.
- Family-friendly. Kids and adults will both love this one—and so will family members who usually turn up their nose at vegan food! This vegan fried rice is better than takeout!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leftover brown rice – Using leftover rice is important; it’s drier so it soaks up more of the sauce without getting soggy. I recommend making a dish served over brown rice the day before (like this coconut chickpea curry) and setting aside what you need for this vegan fried rice recipe.
- Green onions – These also get a little crispy in the oven.
- Pineapple chunks – Because pineapple fried rice is the best fried rice! You can use fresh, canned, or frozen here.
- Fresh or frozen edamame – Or use peas, if you prefer them.
- Braised or marinated tofu – This adds protein to make the fried rice a meal. I buy store-bought marinated tofu when I’m in a time-crunch, or I use this marinated tofu recipe.
- Raw cashew pieces – These add a nice crunch and nutty flavour.
- Avocado oil – Or any other cooking oil you have on hand.
- Tamari or soy sauce – Liquid aminos are another option.
- Sriracha – You can leave this out for picky eaters, or add more for spicy sheet pan fried rice.
How to Make Vegan Fried Rice on a Sheet Pan
- Combine the ingredients. Toss together the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan.
- Make the sauce. Whisk together the oil, soy sauce, and sriracha in a small bowl; pour this over the vegan fried rice ingredients and toss to coat.
- Bake. Place the pan in a 325ºF oven and bake for 45-60 minutes, until the rice is mostly dry and beginning to get crispy near the edges of the pan.
Tips for Success
- Use day-old rice (really). I know it sounds fussy, but whether you’re making vegan fried rice on the stovetop or in the oven, you really, truly need leftover rice to nail that perfect texture.
- Make sure everything is evenly coated. Because the oil is in the sauce, you want to make sure all the rice is well-coated because the sauce is what will help the rice get a little bit crisp in the oven.
- Stir every 20 minutes. This helps everything cook evenly and keeps the edges from getting overly crispy.
Variations
- Use coconut oil. I’ve made this with melted unrefined (virgin) coconut oil instead of avocado oil and I like the little hint of coconut flavour it adds to the vegan fried rice. Give it a try!
- Swap out the protein. Marinated tempeh can be used instead of the tofu, or double the edamame. Although I haven’t tried it, I think vegan chicken would be fantastic—cut it into cubes and add them at the halfway point to keep them from getting too dry.
- Try other vegetables. The world is your oyster! You can use a frozen peas-and-carrots mix to make things easy, add broccoli, diced red peppers—this recipe is super versatile.
- Use a different rice. You don’t need to stick with brown rice. Basmati, jasmine, or even long-grain white rice will also work.
What to Serve With Vegan Fried Rice
Because this recipe has grains, vegetables, and a protein, it really is a meal on its own. But if you want to stretch it out further, try pairing it with another Asian-inspired dish like sticky sesame shiitake mushrooms. An appetizer, like vegan potstickers or fresh spring rolls with peanut ginger sauce, would also be fantastic.
How to Store Leftovers
Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
More Vegan Rice Recipes
Enjoy friends! If you make this vegan fried rice recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Fried Rice
This is the best vegan fried rice recipe ever, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan makes it PERFECT!
- 4 cups leftover brown rice
- 1 bunch green onions, sliced into 1-inch pieces
- 1 cup pineapple chunks, (canned, fresh, or frozen)
- 1 cup fresh or frozen edamame, thawed
- 8 ounces braised or marinated tofu, cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil (or any other cooking oil you have on hand)
- 3 tablespoons tamari or soy sauce
- 1 tablespoon sriracha, (optional–you can use more if you like too)
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Preheat oven to 325ºF.
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Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
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Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
To freeze: You can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
Calories: 516kcal, Carbohydrates: 62g, Protein: 18g, Fat: 23g, Saturated Fat: 3g, Sodium: 855mg, Potassium: 409mg, Fiber: 5g, Sugar: 11g, Vitamin A: 89IU, Vitamin C: 11mg, Calcium: 131mg, Iron: 6mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
