Description
This Sheet Pan Vegan Fried Rice is a wonderfully versatile dish that combines day-old rice with fresh vegetables for a quick, nutritious, and flavorful meal. With the convenience of a sheet pan method, enjoy crispy, savory, and satisfying vegan fried rice with minimal effort!
Ingredients
Scale
- 4 cups cooked and chilled rice
- 1 cup diced carrots
- 1 cup green peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 cup diced tofu or edamame
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the cooked and chilled rice, diced carrots, green peas, corn, and diced tofu or edamame evenly across the prepared baking sheet.
- Drizzle the soy sauce and sesame oil over the ingredients, then toss everything together until well coated.
- Bake the vegan fried rice in the preheated oven for 15 to 20 minutes, stirring halfway through, until the vegetables are tender and the edges are crisp.
Notes
For best results, use day-old rice to prevent mushiness. Feel free to customize the vegetables and proteins based on your preferences. A gluten-free option can be made using tamari or coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg