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Vegan Vegetable Fried Rice

vegan vegetable fried rice ingredients

When I used to eat at Chinese restaurants, I would always order vegetable fried rice. However, I knew that wasn’t the best for me. I went on a mission trying to make a healthy version of vegetable fried rice without the “fried” and this is what I came up with. This is a delicious recipe for vegan vegetable fried rice without the actual frying. I find it very satisfying, but not heavy or overwhelming. It is the perfect balance of veggies and rice! Feel free to mix up the vegetables and use the ones you would like. You can use as many veggies as you want. Lets get started!

This recipe is simple and quick, and everyone in your family will enjoy it. It is the perfect spin-off of the infamous Chinese vegetable fried rice, but is much healthy for you and your body. Please let me know if you try out this recipe or if you added any other veggies.

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2 large zucchini

3 medium squash

1 yellow onion

1XL bag of Success Boil-in-Bag Whole Grain Brown Rice

1 tbsp seasoned rice vinegar

3 tbsp low sodium soy sauce, or to taste

¾ tsp ground ginger



Bring 1 quart of water to a boil in a medium saucepan for the rice.


Also, heat up a large saute pan on medium heat.


Once the water in the saucepan comes to a boil, put the bag of rice in for 8-10 minutes.


When the rice is done, remove the bag from the water, drain, and set aside for later.


While the rice is cooking, chop the squash and zucchini into bite size pieces and dice the onion.


Put the zucchini and squash in the saute pan, and saute for 5 minutes stirring occasionally.


After 5 minutes, add the onion, and saute for another 7-10 minutes stirring occasionally until the onions are translucent and the zucchini is slightly soft.


Add the ginger to the pan and stir. Then add the rice and mix thoroughly.


Add the seasoned rice vinegar and soy sauce and mix.


Turn off the heat and let sit for a few minutes.


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