Veggie Fried Rice (Vegan)

Recipe by Prose

This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.

Top Review by magpie diner

I'm eating away here as I type...couldn't wait to post a review. I think this is a really fab dish Prose, you don't disappoint (as usual). I would never have thought to combine those herbs/spices with anything Asian, so that's a new one on me. The TVP addition is fantastic and no one is the wiser around my house :). It's amazing how far a cup of rice can go, this is a real meal in a bowl, very budget's got everything you need. My kids have already asked for seconds. This will make a great potluck dish in future. Thanks Prose! Made for Veg*n Swap Feb10. (ps, I made exactly as written except I didn't use that much oil, maybe 3 tbsp total).

Ingredients Nutrition


  1. Be sure that the rice is cooked and the veggies are chopped before you begin.
  2. Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
  3. Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
  4. Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
  5. Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.

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